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Ingredients
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Marinated Salmon
Finishing & Garnish
Method
Marinated Salmon
- 1
Prepare marinade and salmon
In a medium bowl, combine soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, sesame oil and neutral oil. Whisk until sugar dissolves. Taste and adjust balance (add an extra teaspoon of sugar for more glaze or a splash more sake/mirin for brightness).
- 2
Season the salmon
Pat salmon fillets dry with paper towels. Lightly season the flesh side with kosher salt and black pepper (do not oversalt—the soy in the marinade provides saltiness).
- 3
Marinate
Place salmon fillets in a shallow dish or zip-top bag skin-side down. Pour the marinade over the fillets, ensuring each piece is coated. Cover or seal and refrigerate for 20–45 minutes. Do not marinate more than 1 hour for delicate texture and to avoid over-salting.
Cook and Finish
- 4
Preheat and prepare pan
Remove salmon from refrigerator 10 minutes before cooking to come slightly toward room temperature. Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat; heat until shimmering but not smoking.
- 5
Sear skin-side first
Shake off excess marinade (reserve marinade for glazing) and carefully place fillets skin-side down in the hot pan. Gently press each fillet with a spatula for 10–15 seconds to prevent curling. Cook skin-side down without moving for 4–5 minutes, depending on thickness, until the skin is crisp and the flesh is mostly opaque about two-thirds of the way up the fillet.
- 6
Glaze and finish
While skin is crisping, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Simmer for 2–3 minutes until slightly thickened and glossy (this kills any raw marinade). After searing, flip each fillet and cook flesh-side 45–90 seconds for medium-rare to medium (internal temp 120–125°F/49–52°C for medium-rare, 125–135°F/52–57°C for medium). Brush the reduced marinade over the tops of the fillets once or twice during the short finishing cook.
- 7
Rest and serve
Transfer salmon to a warm plate and let rest 2 minutes. Squeeze a little lemon over each fillet, sprinkle with toasted sesame seeds and sliced scallions, and add microgreens or cilantro if using. Serve immediately.