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  • Marinade:
  • 4 {6oz} salmon fillets or steaks
  • 1/4 cup soy sauce
  • 1/4 cup sake or dry white wine
  • 1/4 cup mirin or dry sherry
  • 2 tablespoons sugar
  • 3 tablespoons chopped green onion
  • 3 tablespoons chopped fresh ginger
  • 1 small lemon, thinly sliced



Step 1

If using fillets of salmon, be sure to remove any pin bones. Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Take off heat and allow to cool to room temperature.

Add lemon and pour cooled marinade over fish and marinate, refrigerated, for at least 1 but no more than 4 hours. Turn fish occasionally.

When ready to serve, heat 2 tablespoons olive oil in an ovenproof sauté pan {preferably non-stick} over moderately high-heat. Remove salmon from marinade and quickly sauté on 1 side until lightly browned and "lacquered" looking. Turn fish over and place pan in a preheated 500°F oven 4-5 minutes or until just cooked through. Don't overcook. Salmon should still be translucent in the very middle.

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