Sake Recipe

Prep fillets

Pat the salmon fillets dry with paper towels. Trim any ragged edges and check for pin bones; remove with fish tweezers if present.

Season both sides lightly with kosher salt and freshly ground black pepper. Let sit at room temperature while you prepare the marinade (about 15–20 minutes).

Make the marinade

In a small saucepan combine 1 cup sake, 1 cup mirin, 1 tablespoon light soy sauce, 1 tablespoon sugar, 1 teaspoon grated ginger and 1 minced garlic clove. Stir to dissolve sugar.

Bring the mixture to a gentle simmer over medium heat. Simmer for 5 minutes to meld flavors and cook off some alcohol. Remove from heat and cool to room temperature (about 15 minutes).

Reserve 1 cup of the cooled marinade in a separate container for later glazing. Place the remaining cooled marinade in a shallow dish or resealable bag and add the salmon fillets, skin side down. Marinate in the refrigerator 30–60 minutes. Do not exceed 90 minutes to avoid changing the fish texture.

Reduce reserved marinade

While salmon rests, pour the reserved 1 cup marinade into a small saucepan. Bring to a simmer over medium heat and reduce until slightly thickened and syrupy, about 8–12 minutes (reduces to roughly 1/3–1/2 cup). Skim any foam. Off the heat, whisk in 1 tablespoon unsalted butter for shine and mouthfeel. Keep warm on very low or remove and rewarm briefly before glazing.

Pan-sear method (recommended for skin-on fillets)

Heat a large heavy skillet (cast-iron or stainless) over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering but not smoking.

Remove salmon from marinade and pat very lightly to remove excess liquid (you want some marinade flavor but not so much that it steams). Place fillets in skillet skin-side down. Press gently for 10–15 seconds to ensure even contact.

Sear skin-side down, undisturbed, for 4–6 minutes until the skin is crisp and the fish is cooked about two-thirds of the way up the side (timing depends on thickness; thicker fillets may need 6–8 minutes).

Flip fillets carefully and cook flesh-side for 1–2 minutes for medium-rare to medium (internal temperature 120–125°F/49–52°C for medium-rare, 125–130°F/52–55°C for medium). If you prefer fully cooked through, cook an additional 1–2 minutes.

In the last 30–60 seconds of cooking, brush the reduced glaze over the flesh side (and a light swipe on the skin if desired) to build a glossy finish. Remove to a warm plate and tent loosely with foil for 2 minutes to rest.

Transfer salmon to serving plates. Spoon any remaining glaze over the fillets. Garnish with lemon wedges, thinly sliced scallions and a sprinkle of toasted sesame seeds.

Serve immediately with steamed rice or a simple green vegetable. Leftover salmon can be refrigerated up to 2 days and gently reheated or flaked into salads.