Sake/salmon Recipe
Make Sake/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 and Marinade
Garnish & Finish
Method
Salmon and Marinade
- 1
Prep the salmon
Pat the salmon fillets dry with paper towels. Trim any ragged edges and check for pin bones, removing with tweezers if present. Lightly season both sides with the 1/2 tsp kosher salt and 1/4 tsp black pepper.
- 2
Make the sake marinade
In a shallow dish or bowl large enough to hold the fillets, combine 3 tbs sake, 2 tbs soy sauce, 1 tbs mirin, 1 tsp light brown sugar, 1 tsp grated fresh ginger, 1 tsp minced garlic and 1 tsp sesame oil. Whisk until the sugar dissolves and ingredients are homogenous.
- 3
Marinate
Place the salmon fillets skin-side down in the dish, spoon some marinade over the top to coat. Cover with plastic wrap and refrigerate for 20–30 minutes (do not exceed 1 hour for delicate texture). Reserve the remaining marinade.
- 4
Reduce reserved marinade (optional glaze)
Pour the reserved marinade into a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 3–5 minutes until slightly thickened and glossy, stirring occasionally. Remove from heat and let cool slightly. This step kills surface bacteria from the raw fish marinade and concentrates flavor for basting.
Cook & Finish
- 5
- 6
Sear the salmon
Remove the salmon from the marinade, letting excess drip off, and reserve any juices separately (do not reuse raw marinade unless reduced as above). Place fillets skin-side down in the hot pan. Press gently with a spatula for 10–15 seconds to keep the skin flat. Cook undisturbed for 4–5 minutes until the skin is crisp and the salmon is about two-thirds cooked up the sides.
- 7
Flip and finish
Carefully flip the fillets and cook for another 1.5–3 minutes depending on thickness and preferred doneness (internal temp 120–125°F/49–52°C for medium-rare, 130°F/54°C for medium). If using the reduced marinade, brush a thin layer onto the flesh during the last minute to glaze.
- 8
Rest
Transfer salmon to a warm plate and let rest for 2–3 minutes. Resting allows juices to redistribute and any carryover cooking to finish.
- 9
Garnish and serve
Top each fillet with a sprinkle of toasted sesame seeds and sliced scallions. Serve with lemon or yuzu wedges on the side for squeezing. Pair with steamed rice or a simple salad.