Salmon Recipe

Name: Ta Ca Asian Fusion & Sushi Bars Salmon Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 pieces salmon fillets (skin-on, about 6–7 oz / 170–200 g each); 1 tbs sake (cooking or junmai); 1 tbs mirin; 1 tsp soy sauce; 1 tsp salt; 0.25 tsp white pepper (or black); 1 tsp neutral oil (vegetable, canola, or grapeseed); 2 pieces lemon or lime wedges; 2 tbs thinly sliced green onions (scallions); 1 tsp toasted sesame seeds (optional)

Inspired by Ta Ca Asian Fusion & Sushi Bar

Time35m

Serves2

Sake

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Ingredients

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Sake-marinated Salmon

2 pieces salmon fillets (skin-on, about 6–7 oz / 170–200 g each)

1 tbs sake (cooking or junmai)

1 tbs Mirin

1 tsp Aged soy sauce

1 tsp Celtic sea salt

1/4 tsp white pepper (or black)

Finish & Garnish

1 tsp neutral oil (vegetable, canola, or grapeseed)

2 pieces lemon or lime wedges

2 tbs thinly sliced green onions (scallions)

1 tsp toasted sesame seeds (optional)

Method

Sake-marinated Salmon

Prepare salmon

Pat the salmon fillets dry with paper towels. Check for pin bones and remove with tweezers if present. Lightly score the skin (about 1/2 inch / 1 cm apart) if keeping skin on to prevent curling.

Make marinade

In a shallow dish or resealable bag, combine 1 tablespoon sake, 1 tablespoon mirin, 1 teaspoon soy sauce, 1 teaspoon salt, and 1/4 teaspoon white pepper. Stir or shake briefly to dissolve the salt.

Marinate

Place the salmon in the dish or bag, skin side down. Turn to coat so the flesh is lightly covered in the mixture. Marinate in the refrigerator for 15–30 minutes. (Short marinate lets sake subtly tenderize and add aroma without overpowering.)

Cook & Finish

Preheat & oil the pan

Remove salmon from refrigerator about 5 minutes before cooking to take the chill off. Heat a nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 teaspoon neutral oil and swirl to coat.

Sear salmon

Place salmon skin-side down in the hot pan. Press gently with a spatula for 10 seconds to ensure full skin contact. Cook skin-side down undisturbed for 3–5 minutes, depending on thickness, until the skin is crisp and the flesh is cooked about two-thirds of the way up the side.

Finish on flesh side

Carefully flip the fillets and cook flesh-side for 30–90 seconds for medium-rare to medium (longer if you prefer fully cooked). Spoon any residual marinade into the pan briefly to glaze the fillets, but do not burn the sugars from mirin.

Rest & plate

Transfer salmon to a warm plate and let rest 1–2 minutes. Squeeze a wedge of lemon or lime over each fillet, sprinkle sliced green onions and toasted sesame seeds if using.