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Ingredients
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Salmon & Marinade
Finish & Garnishes
Method
Salmon & Marinade
- 1
Prepare salmon
Pat the salmon belly pieces dry with paper towels. Trim any ragged edges or excess connective tissue, leaving the skin on for crisping. Lightly score the skin side in a couple of shallow diagonal cuts to prevent curling.
- 2
Make marinade
In a shallow bowl or dish combine 3 tbs light soy sauce, 2 tbs mirin, 1 tbs sake, 1 tsp granulated sugar and 1 tsp grated fresh ginger. Stir until sugar dissolves.
- 3
Marinate
Place salmon pieces skin-side down in the dish and spoon marinade over the flesh. Let sit at room temperature for 10–15 minutes or refrigerate for up to 30 minutes. Do not marinate longer than 30 minutes to avoid over-salting the delicate belly.
Cook & Finish
- 4
Heat pan
Heat a nonstick or stainless-steel skillet over medium-high heat until hot, about 2 minutes. Add 1 tsp neutral oil and swirl to coat.
- 5
Sear skin-side first
Remove salmon from marinade letting excess drip off (reserve marinade). Place pieces skin-side down in the hot pan and press gently with a spatula for 10–15 seconds to keep contact. Cook undisturbed 2–3 minutes, until skin is crisp and golden and the lower flesh is opaque about one-third of the way up.
- 6
Flip and glaze
Flip salmon carefully and reduce heat to medium. Add the reserved marinade to the pan and cook 1–2 minutes, spooning the glaze over the tops. The glaze will thicken slightly; cook until salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium (or longer if you prefer well done).
- 7
Finish with sesame oil and rest
Turn off heat, add 1 tsp sesame oil and tilt pan to spoon the flavored oil and glaze over the fish for 30 seconds. Transfer salmon to a plate and let rest 2 minutes (this preserves juiciness).
- 8
Season and garnish
Lightly sprinkle 1/2 tsp salt and 1/4 tsp black pepper over the salmon. Garnish with 1 tsp toasted sesame seeds, 2 tbs sliced scallions and optional shiso leaves or microgreens. Serve with lemon or yuzu wedges on the side to squeeze just before eating.
