Sake Ginger Glazed Salmon

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Sake ginger glazed salmon recipe, marinated in a Japanese yakitori sauce and fresh ginger.

Photography Credit: Elise Bauer

My sister Karen is in town, flush from completing a grueling, 500 mile bike ride from San Francisco to LA. Karen has always been a super athlete, and with her current passion for triathlons takes a lot of care about how she nourishes her body. This is one of her favorite recipes for salmon, one of the best sources of Omega 3.

Sake Ginger Glazed Salmon

This is a very simple, highly flavorful salmon dish, using a classic Japanese yakitori marinade with the addition of some finely grated fresh ginger. The dish benefits from sitting in the marinade for several hours.

If you don’t like the look of the ginger, you can strain it out of the basting sauce, but you’ll miss out on the flavor.

Sake Ginger Glazed Salmon Recipe

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  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Marinating time: 1 hour
  • Yield: Serves 4

Ingredients

Marinade:

  • 1/2 cup sake
  • 1/2 cup soy sauce (use gluten-free soy sauce for gluten-free version)
  • 1/2 cup mirin (sweet Japanese rice wine)
  • 2 Tbsp finely grated fresh ginger
  • 2 cloves garlic, minced
  • A dash of red chili pepper flakes
  • 1/4 cup white sugar

Salmon:

  • 1 1/2 pounds of salmon fillets
  • Olive oil

Method

1 Marinate the salmon: Mix the soy sauce, sake, mirin, ginger, garlic, chile flakes, and sugar in a medium bowl.

Place the salmon fillets in a sturdy freezer bag. Pour the marinade into the freezer bag with the fish. Seal the freezer bag and place in a baking dish (so that if the bag leaks it doesn't get all over your fridge).

Place in your refrigerator and chill at least an hour, preferably several hours.

2 Simmer marinade, reduce by half: Remove the salmon fillets from the marinade. Place the marinade in a small saucepan and heat it until it simmers.  Simmer it for several minutes or until the sauce has reduced by half.

3a Grilling method
Brush the grill grates with olive oil; pre-heat your grill to medium heat. Place salmon fillets on a piece of aluminum foil (brushed with olive oil) over the grill grate, skin side down. Brush the salmon with the marinade glaze. Cover the grill.

Cook the salmon 6-10 minutes (depending on thickness of the fillets), brushing again with the marinade halfway through the cooking, until the salmon is just barely cooked, and easily flaked with a fork.

3b Pan frying method
Heat a few tablespoons of olive oil in a skillet over medium-high heat. Fry the salmon 3 to 4 minutes per side, basting frequently with the marinade. Serve once the salmon is just barely cooked through and is easily flaked with a fork.

3c Baking method
Preheat oven to 350°F. Line a baking dish with aluminum foil. Brush the top of the foil with olive oil. Place salmon on the foil, skin side down. Brush with marinade.

Bake for 10-15 minutes depending on how thick the fillets are, basting frequently with the marinade, until the salmon is barely cooked through and is easily flaked with a fork.

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Links:

Grilled salmon with Asian dipping sauce from Kalyn's Kitchen

Grilled salmon teriyaki by English Patis

Grilled salmon with avocado and mango salsa from Helen and Beyond Salmon

How to grill fish by Helen Rennie

Sake Ginger Glazed Salmon

Showing 4 of 13 Comments

  • Benjamin

    Whats every ones preferred salmon of choice for this. I have sockeye aka red and also pink salmon.

  • Steve

    Oh, I did use honey instead of sugar, and added some chopped cilantro also, and used less soy reduced sodium, because it can be powerful, be careful….

  • Steve

    Made salmon many times on the grill, which has been very good. The marinade for this was outstanding, and then making it into a reduction sauce was incredible. I’ve had my moments with trying to make reduction sauce, but this just fell into place, my wife loved it. Served it up with a Sriracha slaw with roasted corn from the grill, awsome. Once again Thank YOU!

  • Rumi

    Hi! This is the first time I’ve left my comment here. I’m Japanese who live in Japan.
    Yakitori marinade with the addition of some finely grated fresh ginger is really useful sauce on Japanese dishes. We put it on pan fried pork, chicken, yellow tail, etc. Try them, if you like.

  • Mike

    I made this, and while it was good (the sauce/marinade smelled great on the grill), I was concerned about the amount of soy sauce, but not knowing much about Asian-styled fish, I followed the recipe. The end result was overly salty for my taste. I would recommend less soy sauce.

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