Quick Weeknights · Japanese
Ginger-Soy Glazed Salmon
A restaurant-quality main that relies on a perfect sear and a sticky, aromatic glaze.
Why This Works
Basting the salmon with a mirin-based reduction creates a glaze that is both savory and sweet, penetrating the flesh with concentrated aromatic ginger.
The Upgrade
Add a teaspoon of finely chopped garlic to the glaze during the final minute of cooking for an extra layer of pungency.
Chef's Secret
Michelin TechniqueKeep the heat moderate when adding the sauce to ensure the sugars in the mirin do not burn before the salmon is coated.
Ingredients
Total time including resting: 25 min
Directions
Season the salmon fillets lightly with salt.
Heat the oil in a pan over medium-high heat.
Sear the salmon, skin-side down, until crisp, about 4 minutes.
Flip the fillets and cook for another 3 minutes.
Combine soy sauce, mirin, and ginger, then pour into the pan around the salmon.
Baste the fish constantly with the reducing sauce until it becomes syrupy and coats the salmon.
Wine Pairing
Pinot Noir
Red Wine
The BottleDomaine Drouhin Oregon Pinot Noir
Pinot Noir offers the perfect balance of red fruit and earth, which elevates the savory soy glaze. Its soft tannins ensure the delicate texture of the salmon remains the focus.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Baby Bok Choy with Garlic
Briefly stir-fry baby bok choy for a crisp, nutritious green that mirrors the Asian flavor profile.
Ingredients
Directions
Heat neutral oil in a wok or heavy skillet over high heat until shimmering.
Add bok choy cut-side down; sear undisturbed for 2 minutes until charred.
Add garlic to the pan, stirring briefly until fragrant.
Deglaze with shaoxing wine and cover for 60 seconds to steam until tender-crisp.
Remove from heat, toss with sesame oil and salt, and serve immediately.
Side Dish
Sesame Ginger Soba Noodles
Toss quick-boiling soba noodles with sesame oil to round out the salmon into a complete meal.
Ingredients
Directions
Boil soba noodles in unsalted water for 3-4 minutes until al dente.
Drain and rinse thoroughly under cold running water to remove excess starch.
Whisk sesame oil, soy sauce, ginger, and rice vinegar in a medium bowl.
Add noodles to the dressing and toss to coat evenly.
Garnish with sesame seeds and scallions before serving.
Member Reviews
How did it turn out?
Rate this recipe
Good, but mine came out slightly overdone — I'd shave a few minutes off.
Delicious! Doubling it next time because leftovers went fast.