Salmon Recipe

Name: M Vista | Asian Fusion • Sushis Salmon Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb fresh salmon fillet (skin-on, sushi-grade or very fresh); 2 tbs soy sauce; 1 tbs mirin; 1 tbs sake (or dry white wine); 1 tsp granulated sugar; 1 tsp fresh ginger (grated); 1 tsp garlic (minced); 1 tsp sesame oil; 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 2 tsp neutral oil (vegetable or canola) for searing; 1 tbs toasted sesame seeds; 2 tbsp thinly sliced scallions; 2 pieces lemon wedges; 1 tsp wasabi (optional, for serving)

Inspired by M Vista | Asian Fusion • Sushi

Time45m

Serves2

Make Salmon Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salmon Fillet & Marinade

1 lb fresh salmon fillet (skin-on, sushi-grade or very fresh)

2 tbs Aged soy sauce

1 tbs Mirin

1 tbs sake (or dry white wine)

1 tsp granulated sugar

1 tsp fresh ginger (grated)

1 tsp Garlic (minced)

1 tsp Toasted sesame oil

1 tsp kosher salt

1/2 tsp black pepper (freshly ground)

Finish & Garnish

2 tsp neutral oil (vegetable or canola) for searing

1 tbs toasted sesame seeds

2 tbsp thinly sliced scallions

2 pieces lemon wedges

1 tsp wasabi (optional, for serving)

Method

Salmon Fillet & Marinade

Prepare salmon

Pat the salmon fillet dry with paper towels. Trim any ragged edges and, if desired, remove pin bones with tweezers. Leave the skin on for easier searing and handling.

Make marinade

In a small bowl, combine soy sauce, mirin, sake, sugar, grated ginger, minced garlic, sesame oil, kosher salt, and black pepper. Stir until the sugar dissolves.

Marinate

Place the salmon in a shallow dish or resealable bag. Pour 2/3 of the marinade over the salmon, reserving 1/3 for glazing/finishing. Turn the salmon to coat, cover, and refrigerate for 20–30 minutes (no more than 30 minutes to avoid over-salting).

Finish & Garnish

Preheat and prepare pan

Remove salmon from the refrigerator 10 minutes before cooking to take the chill off. Heat a heavy skillet (cast-iron or stainless steel) over medium-high heat until hot. Add the neutral oil and swirl to coat.

Sear salmon

Season the skin lightly with a pinch of salt. Place the salmon skin-side down in the hot pan. Press gently with a spatula for 10–15 seconds to ensure even contact. Sear without moving for 3–4 minutes until the skin is crisp and releases easily.

Flip and glaze

Carefully flip the fillet and reduce heat to medium. Spoon the reserved marinade over the flesh side and cook for an additional 2–4 minutes depending on thickness and desired doneness (2 minutes for rare/medium-rare, 3–4 for medium). Internal temperature: 120–125°F (49–52°C) for medium-rare, 125–135°F (52–57°C) for medium.

Optional broil finish

If you prefer a lightly charred glaze, transfer the pan under a preheated broiler for 30–60 seconds to caramelize the glaze—watch carefully to avoid burning.

Rest and finish

Transfer the salmon to a cutting board and let rest 2–3 minutes. Spoon any pan juices over the fillet. Sprinkle toasted sesame seeds and sliced scallions on top. Squeeze lemon wedge over the fish to taste.

Serve

Serve whole or slice into portions. Offer additional soy sauce, wasabi, and lemon wedges on the side. For a la carte or maki rolls: flake or slice the salmon thinly for toppings, or dice for roll fillings, using reserved pan glaze to brush on as needed.