Mirin Salmon Recipe

I absolutely adore this recipe because the combination of mirin, soy sauce, and sake gives the salmon a beautifully rich and umami-packed glaze that’s just irresistible. Plus, it’s effortlessly elegant with minimal prep time, making it perfect for impressing friends at dinner parties without breaking a sweat!

I appreciate the umami flavors that emerge from the straightforward yet exquisite Mirin Salmon dish. When combining mirin with soy sauce and sake, you get a wonderful glaze for salmon that provides a lot of layers of flavor.

Plus, with a garnish of sesame seeds and green onions, the salmon is dressed in a way that’s visually appealing and texturally interesting. And let’s not forget about the lemon wedges served with it; they really brighten up the dish and take it to the next level.

Ingredients

Salmon fillets:
An excellent protein source; a treasure trove of omega-3 fatty acids.

Mirin:
Sweet Japanese rice wine; adds a delicate sweetness.

Soy sauce:
Savory and umami-rich; contributes profound flavor.

Sake:
Rice wine from Japan; it adds depth and a touch of alcohol.

Sugar:
Counters savory flavors; yields sweetness.

Ingredient Quantities

• 4 salmon fillets (about 6 ounces each)
• 1/4 cup mirin
• 1/4 cup soy sauce
• 2 tablespoons sake
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 2 tablespoons sesame seeds (optional garnish)
• 2 green onions, sliced (optional garnish)
• Lemon wedges (optional, for serving)

Instructions

1. In a little dish, combine the mirin, soy sauce, sake, and sugar. Stir until the sugar dissolves.

2. Take the salmon fillets and place them in a shallow dish or resealable plastic bag. Pour the marinade over the fillets, ensuring each fillet is well-coated.

3. Seal the bag or cover the dish, and marinate the salmon in the refrigerator for a minimum of 30 minutes, and up to 2 hours.

4. Set the oven temperature to 400°F (200°C) and allow the oven to preheat.

5. Take the salmon out of the marinade and let any excess drain off before you set the marinade aside and prepare to get on with the next step.

6. In a large, oven-safe skillet, heat the vegetable oil over medium-high heat. When the oil is hot, add the salmon fillets, skin sides down, and pan-sear them for 2–3 minutes until the skins are crispy.

7. With great care, turn the salmon fillets over, and then add the reserved marinade to the skillet.

8. Move the skillet to the oven that has been preheated and bake for 8-10 minutes. The salmon is done when it looks opaque all the way through, is flaky, and has not dried out.

9. Take the skillet from the oven and let the salmon rest for a couple of minutes.

10. If desired, garnish with sesame seeds and sliced green onions and present the dish with lemon wedges on the side.

Equipment Needed

1. Small dish
2. Shallow dish or resealable plastic bag
3. Measuring cups
4. Measuring spoons
5. Oven
6. Large, oven-safe skillet
7. Stove
8. Cooking spatula or tongs (for flipping salmon)
9. Oven mitts (for handling hot skillet)
10. Serving platter or plates

FAQ

• Can I use any other type of fish instead of salmon?Indeed, it is possible to replace salmon with other fish that have firm flesh, such as cod or halibut, and achieve similar outcomes.
• What does mirin add to the dish?Adding a subtle sweetness and depth of flavor, mirin complements soy sauce, balancing the savory and umami notes that define Asian cooking.
• Do I need to marinate the salmon?Optional is marinating, but letting the salmon sit in the mirin mixture for 15-30 minutes does enhance the flavor.
• Can this recipe be made without alcohol?Certainly! You can omit the sake, although it may change the flavor a bit. A good substitute is a tablespoon of rice vinegar.
• Is it necessary to use a non-stick pan?To stop the salmon from adhering and to guarantee that it cooks evenly, it’s best to use a non-stick pan or a cast iron skillet that you know is well seasoned.
• How can I make this recipe gluten-free?To make this recipe appropriate for a gluten-free diet, use tamari or a gluten-free soy sauce.
• Can I cook this in the oven instead of a skillet?Indeed, you can bake the salmon in a preheated oven at 400°F (200°C) for about 12-15 minutes or until it is cooked through.

Substitutions and Variations

Mirin—Substitue with a combination of 1/4 cup rice vinegar and 1 tablespoon sugar for an equally sweet and tangy flavor.
Soy Sauce – For a gluten-free alternative, use tamari; for a soy-free option, use coconut aminos.
Sake – If you cannot find this, substitute with dry white wine or extra mirin.
Sugar—Choose honey or maple syrup instead. These are healthier sweetening alternatives.
Oil, Vegetable – Suitable substitutes include either olive oil or canola oil.

Pro Tips

1. Marinade Enhancement For a deeper flavor, try marinating the salmon overnight in the fridge. This allows the flavors to penetrate more deeply into the fillets.

2. Salmon Quality Use fresh, sushi-grade salmon if possible. The quality of the fish can greatly impact the final taste and texture of the dish.

3. Oil Choice Consider using sesame oil instead of vegetable oil for an extra layer of nutty flavor that complements the marinade well.

4. Perfect Sear To ensure ultra-crispy skin, make sure the skillet is hot before placing the salmon skin-side down and do not move the fillets while they sear. This creates a nice sear and locks in moisture.

5. Finishing Touch Just before serving, brush a little of the pan sauce over the top of the salmon for added glaze and flavor. This enhances both the appearance and taste of the final dish.