Salmon Sake Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Check for pin bones and remove if present. Lightly score the skin in two shallow diagonal cuts (if skin-on) to help prevent curling.

Make marinade

In a shallow bowl or zip-top bag combine 3 tbs sake, 2 tbs soy sauce, 1 tbs mirin, 1 tsp brown sugar, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp sesame oil and 1 tsp freshly ground black pepper. Stir until sugar begins to dissolve.

Marinate salmon

Place salmon in the bowl or bag with the marinade, turning to coat well. Marinate in the refrigerator for 20–30 minutes (no more than 1 hour) to let flavors penetrate but avoid 'cooking' the fish in the alcohol.

Preheat and sear

Remove salmon from refrigerator 10 minutes before cooking to take the chill off. Heat a large nonstick or stainless-steel skillet over medium-high heat and add 1 tbs neutral oil. When oil shimmers, place fillets skin-side down (if skin-on) and press gently with a spatula for 15–20 seconds to keep skin flat. Cook skin-side down 4–5 minutes until skin is crisp and edges are opaque.

Flip and finish

Flip fillets and pour the reserved marinade into the pan. Reduce heat to medium. Cook 2–4 more minutes depending on thickness and desired doneness (salmon should reach 125–130°F/51–54°C for medium-rare to medium). Spoon pan juices over fillets as they cook.

Optional glaze

If you prefer a slightly thicker glossy glaze, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Remove the salmon to a plate when nearly done. Pour the pan juices into a small saucepan or keep in the skillet over medium-low heat and whisk in the slurry. Bring to a gentle simmer until sauce thickens, about 30–60 seconds. Return salmon to the pan and spoon the glaze over each fillet to coat.

Transfer salmon to serving plates. Sprinkle toasted sesame seeds and sliced green onions over the fillets. Serve immediately with lemon or lime wedges on the side for squeezing. Accompany with steamed rice and sautéed greens or a light salad if desired.

Storage note: Refrigerate leftover salmon in an airtight container for up to 2 days. Reheat gently in a low oven (275°F / 135°C) for 8–10 minutes or briefly in a skillet, spooning glaze over to restore moisture.