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Whats every ones preferred salmon of choice for this. I have sockeye aka red and also pink salmon.
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….
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!
This dish was a great hit at our dinner table last night. Our guests were trying to guess the ingredients of the marinade :) We served them with pan fried asparagus over a miso butter (butter + miso paste + a dash of sherry vinegar).
Went home at lunch time to get the marinade started and it was definitely worth it.
Will try to re-use the left over marinade with another fish or even chicken this week-end.
A real keeper!
I have now made this dish twice, and it is the best tasting salmon ever! Question: When cooking the salmon in a pan, which side do you cook first? I tried both ways and it seemed like the fish stayed together better when I cooked the skin side down first, but maybe that was a coincidence. Thank so much Elise!
I don’t think it matters, but whatever works for you, go for it! ~Elise
This was wonderful made with low sodium soy sauce — my standard kind since I often find dishes too salty.
Hi Rumi – I used to live in Kyoto and loved the way fresh grated ginger was added to so many dishes. Yum!
Hi Nellcote – I honestly don’t think there is a lot of choice in the Asian cooking section of most grocery stores in America when it comes to sake for cooking.
Hi Theresa – Honey would probably work just fine, though I don’t know, haven’t tried it. You might try this glaze first with a bit of chicken and see how it works, rather than experiment with the somewhat pricier sockeye salmon shown here.
I have an intolerance for processed sugar, will this still work without the sugar, or is there something else that can be used, maybe honey?
This sounds wonderful, but I don’t know anything about sake. Is there a certain kind that works better than others in this dish? Suggestions please –
A tip for Mike: you might try using low-sodium soy sauce. That way you get the flavor without all the salt. This recipe sounds great, I’ll be trying it soon!
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.
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.
Yum, I like to make Yakitori the Japanese way, with chicken on skewers. Negima is best (alternate scallion slices and chicken pieces on the skewer).