This is a traditional, simple, normal way of cooking fish with an amazing flavor that is being made in hundreds of thousands of Japanese households each day. With the handiest three components in the marinade (and no cutting!), it takes all of 30 seconds to put together. Be cautious to ensure you cook dinner it over medium heat and no better – due to the sugar in the mirin in case you cook it on too high a warmth the sugar will burn earlier than the inner has been cooked.
2 salmon fillets (5 oz / 150 g each)
1 tbsp soy sauce
3 tbsp mirin
1 tbsp sake
1/2 tbsp oil
Combine all ingredients except the oil in a ziplock bag, remove as much air as possible, and marinate overnight (or minimum 3 hours).
Heat 1/2 tbsp oil in a nonstick pan over medium heat.
Add salmon skin side down, cook for 2 to 3 minutes until crispy. Check the skin to ensure it isn’t cooking too quickly – if it is, then turns down the heat and/or remove the pan from the stove briefly to allow the temperature to decrease.
Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 minutes, or to your liking. I like salmon medium rare so the inside is very moist and just cooked.
Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.
- To broil/grill, preheat the broiler/grill on high. Use the oil to grease a tray, then place the salmon on it and place under the broiler/grill (about 5 inches / 15 cm from the heat source) until cooked to your liking. The general rule of thumb is 10 minutes per 1″ / 2.5 cm thickness of the fillet (measure the thickest part of the fish).
- Nutrition per serving.