Japanese Seared Salmon Recipe

Salmon: Fresh, skin-on fillets are best for this recipe, providing a crispy texture when seared.

Soy sauce: Adds a salty, umami flavor to the marinade.

Mirin: A sweet rice wine that balances the saltiness of the soy sauce.

Sesame oil: Provides a rich, nutty flavor that enhances the overall taste.

Garlic: Minced to release its pungent, aromatic qualities.

Ginger: Grated to add a fresh, slightly spicy note to the marinade.

When searing salmon, ensure the frying pan is hot enough before placing the fillets skin-side down. This will help achieve a crispy skin and prevent sticking. Additionally, avoid moving the fish too soon; let it develop a good sear for the first 3-4 minutes before flipping.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile to salmon, making it a suitable alternative for searing.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• mirin - Substitute with rice vinegar and sugar: Mix 1 tablespoon of rice vinegar with ½ teaspoon of sugar to mimic the sweetness and acidity of mirin.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor. Add a small amount of toasted sesame seeds to compensate.

• garlic - Substitute with shallots: Shallots provide a milder flavor similar to garlic and can be used in the same quantity.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile to ginger, making it a good substitute.

• Allow the salmon to cool completely before storing. This helps prevent condensation, which can make the fish soggy.
• Place the cooled salmon fillets in an airtight container. If you have multiple fillets, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the salmon within 2-3 days. For longer storage, proceed to freezing.
• To freeze, wrap each salmon fillet tightly in plastic wrap or aluminum foil. This extra layer of protection helps prevent freezer burn.
• Place the wrapped fillets in a resealable freezer bag. Squeeze out as much air as possible before sealing to maintain the quality of the salmon.
• Label the bag with the date of freezing. This helps you keep track of how long the salmon has been stored.
• When ready to use, thaw the salmon in the refrigerator overnight. Avoid thawing at room temperature to reduce the risk of bacterial growth.
• Reheat the salmon gently in a skillet over low heat or in the oven at a low temperature to maintain its texture and flavor.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the salmon fillets on a baking sheet lined with parchment paper.
  3. Cover the fillets with aluminum foil to retain moisture.
  4. Heat for about 15 minutes, or until the salmon reaches an internal temperature of 125°F (52°C).

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a splash of olive oil or butter to the pan.
  3. Place the salmon fillets skin-side down.
  4. Cover the skillet with a lid and heat for about 5-7 minutes, checking occasionally to ensure it doesn’t overcook.

• Microwave Method:

  1. Place the salmon fillets on a microwave-safe plate.
  2. Cover with a microwave-safe lid or damp paper towel to prevent drying out.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the salmon fillets in the basket.
  3. Cover and steam for about 5 minutes, or until heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 125°F (52°C).
  2. Place the salmon fillets in a vacuum-sealed bag.
  3. Submerge the bag in the water bath for about 15-20 minutes.
  4. Remove and serve immediately for perfectly reheated salmon.

• Mixing bowl: Use this to combine the soy sauce, mirin, sesame oil, garlic, and ginger for the marinade.

• Whisk: This will help you mix the marinade ingredients thoroughly.

• Frying pan: Essential for searing the salmon fillets to get that perfect crispy skin.

• Tongs: Handy for flipping the salmon fillets without breaking them apart.

• Spatula: Useful for gently pressing the salmon fillets down to ensure even cooking.

• Measuring spoons: These will help you measure out the soy sauce, mirin, sesame oil, and other ingredients accurately.

• Grater: Needed for grating the ginger.

• Garlic press: Convenient for mincing the garlic quickly and efficiently.

• Plate: Use this to place the marinated salmon fillets before cooking.

• Timer: Helps you keep track of the marinating and cooking times.

Prepare the marinade in advance: Mix the soy sauce, mirin, sesame oil, garlic, and ginger ahead of time and store in the fridge.

Use a hot pan: Preheat the frying pan while the salmon is marinating to save time.

Marinate in a ziplock bag: Place the salmon fillets and marinade in a ziplock bag for even coating and easy cleanup.

Pat the salmon dry: Before searing, pat the salmon dry with a paper towel to ensure a crispy skin.

Cook in batches: If you have more than two fillets, cook them in batches to avoid overcrowding the pan.