Mirin-glazed salmon is a fresh and healthy fish dinner, full of Asian flavors. Using just 5 ingredients and 15 minutes to make!
I’m still in my super-simple frame of mind. It’s been unseasonably warm this autumn, so we’re still eating light and healthy dishes reminiscent of late summer. (this post contains affiliate links) This post was first published on July 20th, 2012. I’ve updated it and re-published for those of you have have joined my site in the last 5 years!
I picked up a Nigella Lawson cookbook for the first time and one of the first recipes I turned to was this one, for Mirin Glazed Salmon. What struck me was that there were only 5 ingredients, and the whole recipe took under 10 minutes. The taste was amazing! A little sweet, a little salty, a little fabulous!
I keep a bag of wild Alaskan salmon filets in the freezer for making quick meals. They’re individually vacuum sealed and defrost relatively quickly. This recipe is easily adapted to be gluten free by substituting coconut aminos (found here), for the soy sauce.
You can serve mirin-glazed salmon with steamed rice, or Asian Stir-Fried Vegetables.
Mirin-glazed Salmon, slightly adapted from Nigella Lawson.
- 1/4 cup mirin Japanese sweet rice wine
- 1/4 cup light brown sugar or coconut sugar
- 4 ounces soy sauce (or coconut aminos for gluten free)
- 4 4 oz. pieces of salmon
- 2 tablespoons rice vinegar
Mix the mirin, brown sugar and soy sauce in a shallow dish and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second.
Heat a large skillet.
Cook the salmon in the hot, dry pan for 2 minutes and then turn it over, add the marinade, and cook for another 2 minutes.
Remove the salmon to a serving plate and add the rice vinegar to the hot pan.
Pour the dark, sweet, salty glaze over the salmon and top with the scallions.
Some of the items used in this post are available here at no additional cost to you.