Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinated Salmon
Glaze & Finish
Optional Serving (suggested)
Method
Marinated Salmon
Prepare fish
Pat the salmon fillets dry with paper towels. Check for pin bones and remove with tweezers if present. Lightly season both sides with kosher salt and freshly ground black pepper.
Make marinade
In a shallow dish or bowl, whisk together light soy sauce, sake, mirin, granulated sugar, grated ginger, minced garlic, and neutral oil until sugar is mostly dissolved.
Marinate
Place the salmon fillets skin-side down in the dish with the marinade. Turn to coat so the top and sides are covered. Cover and refrigerate for 20–30 minutes (up to 1 hour maximum) to let flavors penetrate. Do not marinate much longer to avoid overly firming the fish from the alcohol/salt.
Cook & Glaze
Preheat
Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 1 tsp neutral oil and swirl to coat.
Sear salmon
Remove salmon from marinade (reserve marinade). Place fillets in the hot skillet skin-side down. Press lightly with a spatula for 10–15 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and the fish is cooked about two-thirds of the way through (edges opaque, center still slightly translucent).
Flip and glaze
Flip fillets carefully and reduce heat to medium. Pour the reserved marinade into a small saucepan and bring to a simmer for 2–3 minutes to cook off alcohol and slightly reduce; alternatively, pour marinade into the hot skillet around (not over) the fish and let it bubble and reduce for 1–2 minutes. Optionally add the extra 2 tsp sake to the pan and ignite briefly for a quick flambé (use caution and only if comfortable). Spoon the reduced marinade over the top of the salmon as it finishes cooking for 1–2 minutes, basting frequently, until salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or cooked to your preference.
Finish
Turn off heat. Brush or drizzle toasted sesame oil over the fillets and sprinkle with toasted sesame seeds and sliced scallions. Let rest in the pan for 1–2 minutes before serving to allow juices to redistribute.
Serve
Transfer salmon to plates. Serve with lemon or lime wedges to squeeze over the fish. Offer steamed rice and pickles on the side. Leftover cooked salmon can be chilled and used in salads or rice bowls.