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.
Should you rinse salmon before cooking it?
There is no reason to rinse fish before cooking it. You can read more about the why there’s no need to rinse fish before you cook it here.
You can serve mirin-glazed salmon with steamed rice, or Asian Stir-Fried Vegetables.
- 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.
I have been cooking with mirin for years and absolutely love it. It’s got such a wonderful sweet flavor to it. This is a great healthy meal idea!
Yes! It adds a lot of flavor!
Emily Meyer says
What a good idea to use coconut sugar!! That sounds so delicious, I’m excited to try.
Coconut sugar is a great replacement for cane sugar.
That’s a really simple recipe with few ingredients. A quick fix that tastes good. Like that you mention the gluten free ingredients too.
Yes, easy…fast and gluten free!
Such an easy and elegant recipe! I bet tastes awesome too.
Delicious and simple!
Veena Azmanov says
mmm this Mirin-glazed salmon looks very tasty! I like that it can be cook quickly and easily. This is perfect for me. I definitely want to try this! Thank you for sharing this great recipe!
so easy too Veena!
This looks fabulous! I love to serve salmon for dinner!
Salmon is my family’s favorite fish!
Just pinned this and can’t wait to try it! Yummmm… I was just thinking the other day that I need new salmon recipes, and here you are! 🙂 Thanks for the recipe inspiration!
it’s so easy too!
EASY-QUICK-TASTY. We live in Alaska & so have some fantastic salmon, but the problem is cooking it too long, so it becomes rubber. This recipe was fast & easy & a huge crowd pleaser. Now it is one of my go-to recipes.
So glad! We love salmon around here!