Samurai Salmon Recipe

1. Prepare marinade

In a medium bowl, whisk together soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, sesame oil, rice vinegar, and red pepper flakes until sugar dissolves and mixture is homogeneous.

2. Marinate salmon

Place salmon fillets skin-side down in a shallow dish or resealable bag. Pour 3/4 of the marinade over the salmon (reserve the remaining 1/4 for glazing). Ensure fillets are evenly coated. Marinate in the refrigerator for 20–30 minutes (no longer than 1 hour to avoid curing the fish).

3. Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with foil and lightly oil or spray to prevent sticking. Remove salmon from marinade and let excess drip off. Reserve skin-on fillets on the prepared sheet, spacing at least 1 inch apart.

4. Make glaze

In a small saucepan, combine the reserved 1/4 marinade and honey. Bring to a simmer over medium heat. In a separate small bowl, whisk cornstarch with 2 tablespoons water to make a slurry. Whisk the slurry into the simmering marinade and cook 1–2 minutes until slightly thickened to a glossy glaze. Remove from heat and keep warm.

5. Roast salmon

Brush a light coat of the warm glaze over the top of each fillet. Roast in the preheated oven for 8–12 minutes depending on thickness (about 8 minutes for 3/4-inch thick fillets; up to 12 minutes for 1-inch or thicker), until salmon is opaque and flakes easily with a fork; internal temperature should reach 125–130°F (52–54°C) for medium. For a more caramelized top, switch to broil on high for 1–2 minutes after roasting—watch closely to avoid burning.

6. Finish and garnish

Remove salmon from oven and spoon any pan juices over the fillets. Sprinkle toasted sesame seeds and sliced scallions generously over each fillet. Serve with lime wedges on the side for squeezing just before eating.

7. Divide steamed jasmine rice and shredded cabbage or greens among four plates. Place one salmon fillet atop rice or greens. Add a small spoonful of pickled ginger or pickled cucumber on the side. Squeeze lime over salmon as desired.