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Wasabi & Honey Glazed Salmon


This glaze is very simple to make, and it's very tasty. If you don't have Mirin on hand, you can substitute either Vermouth or a dry white wine.

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  • 3 tablespoons mirin (or vermouth)
  • 1 tablespoon rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoon honey
  • 1 teaspoon finely chopped, peeled ginger root
  • 2 teaspoons wasabi paste
  • Nonstick vegetable spray oil
  • 2 salmon fillets (4 to 6 ounces each)


Servings 2
Preparation time 10mins
Cooking time 10mins
Adapted from


Step 1


In a small saucepan over medium-high heat, stir together mirin, vinegar, soy sauce, honey, ginger and wasabi to taste. (Add the wasabi incrementally, tasting as you go.)

Bring to a boil. Reduce the heat to medium and cook, stirring occasionally, until glaze thickens slightly, about 5 minutes (mine took closer to 10 minutes). Remove from the heat.

My adaption to this recipe is that I prefer to sear and roast salmon in an oven-proof skillet.

Preheat oven to 425°F.

Lightly coat an oven-proof skillet with olive oil and heat on medium-high.

Season the salmon with a little kosher salt & fresh cracked pepper.

When the oil begins to shimmer, and just starts to smoke, add the salmon, skin side up.

Sear, without moving it around for 3 to 4 minutes. Turn the salmon over, skin side down. Brush some of the glaze onto the salmon and then place the skillet of salmon into the oven for about 4 minutes.

Spoon the remainder of the sauce over the salmon and serve hot.

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