If you have ever craved a dish that feels like a gentle hug from Japan, then the Japanese Marinated Salmon with Mirin and Soy Sauce Recipe is just what you need in your kitchen. This recipe combines the delicate sweetness of mirin with the deep umami of soy sauce, creating a marinade that transforms simple salmon fillets into a tender, flavorful masterpiece. The marinating process infuses the fish with rich aromas and a subtle balance of salty and sweet notes, while the quick pan-sear locks in juiciness and delivers a crispy, irresistible skin. Whether you’re cooking a comforting weeknight dinner or impressing friends, this dish is a joyful celebration of easy elegance that you’ll want to make again and again.
Ingredients You’ll Need
Gathering the right ingredients is always the first thrilling step, especially when the list is so simple and each item plays a critical role in the flavor and texture of this dish. These pantry staples and fresh fillets are all you need to bring authenticity and balance to your salmon experience.
- Salmon fillets (5 oz / 150 g each): Choose fresh, skin-on fillets for the best texture and flavor.
- Soy sauce (1 tbsp): Adds savory depth and balances the sweetness of mirin.
- Mirin (3 tbsp): Provides a gentle sweetness and a lovely glaze during cooking.
- Sake (1 tbsp): Enhances the complexity and tenderizes the salmon.
- Oil (1/2 tbsp): Necessary for getting that crispy skin without overpowering the marinade.
How to Make Japanese Marinated Salmon with Mirin and Soy Sauce Recipe
Step 1: Marinate the Salmon
Start by combining the soy sauce, mirin, and sake in a ziplock bag, then add your salmon fillets. Remove as much air as possible to ensure the marinade fully coats the fish, then let it rest in the refrigerator for at least three hours, or ideally overnight. This marinade is the soul of the dish, gently permeating the salmon and building complex flavors that will shine through when cooked.
Step 2: Heat Your Pan
Before cooking, warm up a non-stick pan on medium heat and add just half a tablespoon of oil. The key here is moderate heat to ensure the salmon skin crisps beautifully without burning. This step sets the foundation for that alluring contrast between tender flesh and crunchy skin.
Step 3: Crisp the Skin
Place your salmon fillets skin side down in the hot pan and cook undisturbed for about 2 to 3 minutes. Keep an eye on the skin to prevent it from cooking too quickly; if it seems like it’s browning too fast, simply lower the heat or briefly remove the pan from the burner. This delicate control guarantees skin that’s irresistibly crispy and deeply flavorful.
Step 4: Glaze the Flesh and Finish Cooking
While the skin is crisping, drizzle some of the reserved marinade over the salmon’s flesh side. Then flip the fillets and cook for an additional 2 minutes or until they reach your preferred doneness. For me, medium-rare is perfection — the inside stays moist and melt-in-your-mouth tender, a luxurious treat every time.
Step 5: Rest Before Serving
Once cooked, allow the salmon to rest for a couple of minutes. This resting period is crucial as it lets the residual heat finish the cooking process gently and helps the juices redistribute. The result is a beautifully tender and flavorful dish that’s ready to enjoy.
How to Serve Japanese Marinated Salmon with Mirin and Soy Sauce Recipe
Garnishes
A sprinkle of toasted sesame seeds or fresh chopped scallions can add just the right pop of texture and color to your salmon. A thin slice of lemon or a few sprigs of fresh cilantro can introduce brightness that perfectly complements the mellow marinade flavors.
Side Dishes
This salmon pairs wonderfully with simple steamed rice or fluffy sushi rice, which absorb all the delicious marinade drippings. Lightly sautéed greens like bok choy or spinach add a fresh contrast, while a crisp cucumber salad offers a refreshing bite alongside the richness of the fish.
Creative Ways to Present
For a fun twist, serve this Japanese Marinated Salmon with Mirin and Soy Sauce Recipe atop a bowl of cold soba noodles dressed in a light sesame sauce. Or try flaking the cooked salmon into a sushi roll or poke bowl for a casual yet elegant meal. The possibilities are endless when you start with such a versatile and flavorful base.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, place the salmon in an airtight container and store it in the refrigerator for up to two days. It keeps its flavor surprisingly well, though the skin won’t be quite as crispy upon reheating.
Freezing
This marinated salmon is best enjoyed fresh, but you can freeze cooked portions wrapped tightly in plastic wrap and foil for up to one month. Thaw slowly in the fridge before reheating gently to preserve as much moisture and flavor as possible.
Reheating
To warm leftovers without drying out the salmon, reheat in a low oven set to 275°F (135°C) for about 10 minutes or until heated through. Alternatively, a quick gentle pan warm-up works great — just be careful not to overcook and lose that tender texture.
FAQs
Can I use another type of fish for this marinade?
Absolutely! While this recipe shines with salmon, it also works beautifully with firm, flaky fish like cod or sea bass. Just keep an eye on cooking times as they may vary.
Do I have to marinate the salmon overnight?
No worries if you’re short on time — a minimum of three hours in the marinade is enough to impart great flavor, but overnight really deepens the taste and tenderness if you can plan ahead.
Is there a substitute for mirin?
If you don’t have mirin, you can mix a little sugar with dry white wine or sake to mimic its sweetness and acidity. Just keep the balance light to avoid overpowering the fish.
Can I cook this salmon on a grill?
Yes! Grilling works well, too. Just be sure to oil the grill grates and keep the heat moderate to avoid burning the marinade sugars and keep the salmon moist.
What’s the best way to tell when the salmon is cooked perfectly?
Look for a salmon that flakes easily but still has a slight translucency in the center for medium-rare. Slightly pressing the flesh should feel tender but not mushy.
Final Thoughts
I genuinely hope you give this Japanese Marinated Salmon with Mirin and Soy Sauce Recipe a try — it’s a truly delightful dish that balances simplicity with deeply satisfying flavors. Whether you’re a seasoned home cook or just starting out, the ease of preparation combined with the elegant results makes it a winner every single time. Enjoy the comforting taste of Japan in your own kitchen!
Print
Japanese Marinated Salmon with Mirin and Soy Sauce Recipe
- Prep Time: 1 minute
- Cook Time: 6 minutes
- Total Time: 3 hours 7 minutes (including marinating time)
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Description
This Japanese Salmon with Mirin and Soy Sauce is a quick and flavorful dish featuring tender salmon fillets marinated in a blend of soy sauce, mirin, and sake. The salmon is pan-seared to crispy perfection on the skin side, then cooked on the flesh side to a moist, medium-rare finish, making it a perfect weeknight dinner or elegant meal for two.
Ingredients
Salmon and Marinade
- 2 salmon fillets (5 oz / 150 g each)
- 1 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sake
Cooking
- 1/2 tbsp oil
Instructions
- Prepare the Marinade: Combine the soy sauce, mirin, sake, and salmon fillets in a ziplock bag. Remove as much air as possible and seal tightly. Refrigerate and marinate overnight or for a minimum of 3 hours to allow the flavors to fully infuse the salmon.
- Heat the Pan: Add 1/2 tablespoon of oil to a non-stick pan. Heat the pan over medium heat until the oil is hot but not smoking, preparing it for searing the salmon.
- Sear the Skin Side: Place the salmon fillets skin-side down in the pan. Cook for 2 to 3 minutes until the skin becomes crispy. Monitor the skin closely to avoid burning; reduce the heat or briefly remove the pan from the stove if it cooks too quickly.
- Add Marinade and Cook Flesh Side: Drizzle the remaining marinade from the ziplock bag over the flesh side of the salmon. Flip the fillets and cook the flesh side for 2 minutes or until your preferred doneness, aiming for medium rare to keep the salmon moist and tender.
- Rest and Serve: Remove the salmon from the pan and let it rest for a couple of minutes. This allows the juices to redistribute and the salmon to finish cooking gently. Serve immediately for the best flavor and texture.
Notes
- Marinating overnight enhances the flavor but a minimum of 3 hours is sufficient for good taste.
- Keep an eye on the skin while cooking to prevent burning as cooking times may vary with different stove types.
- Adjust cooking time for the flesh side depending on your desired doneness; cook longer if you prefer fully cooked salmon.
- Use a non-stick pan to ensure easy turning and crisp skin.
