Savory Honey Soy Salmon the Speedy Way

Salmon is probably the easiest and most versatile fish to cook… You can almost do no wrong.

This Japanese-inspired recipe requires no marinade and virtually takes less than 20 minutes to prepare and cook. I’m a huge fan of Chef Nobu’s miso black cod, but sometimes you just don’t have time to marinate the fish for 1 to 2 days for it to develop the heavenly depth of taste… Also, the whole dish can be cooked in one skillet, so it saves a lot of time cleaning up!

Here, you only need to season the salmon fillet or steak with salt and pepper, sear it for 4 minutes on each side (skin side down first), and remove the fish to a warm plate. Then you mix the sauce, and heat it in the same pan used to sear the fish as all the seared salmon tidbits sticking at the bottom of the skillet are so flavorful. they are known as fond. The deglazing technique is to dislodge the fond from the bottom of the pan and incorporate it into a sauce. The word fond is also the French word for stock. Fond blanc is a white stock, fond brun is brown stock.

The sauce uses Mirin (a Japanese cooking wine) and Rice Vinegar, in addition to low sodium soy sauce and honey. All the ingredients are available at most supermarkets or could be purchased on line via the links in the related products section at the bottom. They are great condiments to keep in your pantry as you can use them for many recipes.

Ingredients

For 2 servings

• Wild-caught boneless salmon fillet (about 1 lb / 500 g), cut into 2 or 3 slices.
• Salt & Pepper
• Olive oil (about 1 tablespoon)

Sauce

• 2 tablespoons low sodium soy sauce
• 1 tablespoon honey
• 2 tablespoons Mirin
• 2 teaspoons Rice Vinegar
• 2 cloves garlic, minced
• 1 knob ginger, minced

Garnish

• Brown Rice
• Sautéed vegetable (here I used string beans and mushrooms, sautéed in a little vegetable oil)
• Radish sprout or sliced spring onion to sprinkle on top.
• Japanese pickled ginger (optional)
• Japanese marinated seaweed (optional)

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Method

• Heat a frying pan, add a little olive oil. When very hot, add the salmon skin side down. Sear for 4 minutes without moving the salmon. Carefully flip over and sear for another 4 minutes (if you prefer the salmon to be pink, sear the other side for 3 minutes). Remove to a warm plate.

• Mix the first 5 sauce ingredients together. Reserve the garlic and ginger.

• Heat the same pan, there should still be a light coating of olive oil, if not add a little olive oil. Sautéed the minced garlic and ginger briefly till fragrant, scraping the salmon bits that may stick to the bottom of the pan. Pour the sauce in the pan and heat till boiling, reduce the heat to medium and cook a little more till slightly reduced.

• Scoop the hot sauce over the salmon, sprinkle some radish sprout or minced scallion on top, and serve immediately with rice and a side of vegetables.

Another delicious way to cook salmon with no mess, is to wrap them in little foil packets. Here’s the recipe.

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Related Products

Aji-Mirin, Japanese sweet cooking rice wine – 10 oz x 2 bottles

For more info or to buy, click here

Marukan Seasoned Rice Vinegar 12 Oz (12 oz), 12 oz

For more info or to buy, click here

Kikkoman Japan Made Soy Sauce, 33.8 Ounce

For more info or to buy click here