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Mirin Glazed Salmon

by . Featured in NIGELLA EXPRESS
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Introduction

This must be the fastest way there is to create a culinary sensation. You do scarcely a thing - just dibble some salmon steaks in a dark glossy potion, most of which you get out of a jar - and what you make tastes as if you had been dedicating half your life to achieving the perfect combination of sweet, savoury, tender and crisp.

If there are only two of you eating, I would be inclined to stick to the quantities given here, letting a couple of pieces or whatever you don't eat get cold, as it makes a fantastic salad the next day.

This must be the fastest way there is to create a culinary sensation. You do scarcely a thing - just dibble some salmon steaks in a dark glossy potion, most of which you get out of a jar - and what you make tastes as if you had been dedicating half your life to achieving the perfect combination of sweet, savoury, tender and crisp.

If there are only two of you eating, I would be inclined to stick to the quantities given here, letting a couple of pieces or whatever you don't eat get cold, as it makes a fantastic salad the next day.

Mirin Glazed Salmon
Photo by Lis Parsons

Ingredients

Serves: 4

Metric Cups
  • 60 millilitres mirin (Japanese sweet rice wine)
  • 50 grams soft light brown sugar
  • 60 millilitres soy sauce
  • 500 grams salmon (4 x 125g / 4oz cut from the thick part so narrow but tall rather than wide and flat)
  • 2 tablespoons rice wine vinegar
  • 1 - 2 spring onions (halved and shredded into fine strips)
  • ¼ cup mirin (Japanese sweet rice wine)
  • ¼ cup soft light brown sugar
  • ¼ cup soy sauce
  • 16 ounces salmon (4 x 125g / 4oz cut from the thick part so narrow but tall rather than wide and flat)
  • 2 tablespoons rice wine vinegar
  • 1 - 2 scallions (halved and shredded into fine strips)

Method

  1. Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile heat a large non-stick frying pan on the hob.
  2. Cook the salmon in the hot, dry pan for 2 minutes and then turn the salmon over, add the marinade and cook for another 2 minutes.
  3. Remove the salmon to whatever plate you're serving it on, add the rice vinegar to the hot pan, and warm through.
  4. Pour the dark, sweet, salty glaze over the salmon and top with the spring onion strips.
  5. Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.
  1. Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile heat a large non-stick frying pan on the hob.
  2. Cook the salmon in the hot, dry pan for 2 minutes and then turn the salmon over, add the marinade and cook for another 2 minutes.
  3. Remove the salmon to whatever plate you're serving it on, add the rice vinegar to the hot pan, and warm through.
  4. Pour the dark, sweet, salty glaze over the salmon and top with the scallion strips.
  5. Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.

Additional Information

For gluten free use tamari instead of soy sauce.

For gluten free use tamari instead of soy sauce.

Tell us what you think

What 18 Others have said

  • This is easy and delicious. I estimate the amounts (pour in some mirin, pinch of sugar, etc) and it all turns out delicious, you don't have to be too precise!

    Posted by 23July on 6th October 2016
  • The salmon was so melt in the mouth tender and tasty, I wolfed down 4 small pieces in one go! I've also tried this marinade on lamb ribs and chicken, which have earned them a spot on my all favourites list. I'm going to try this with squid steaks next!

    Posted by anakhla on 3rd January 2016
  • My teenage boys devoured this and informed me I could make it again anytime.

    Posted by judyinthailand on 7th September 2015
  • A great and simple recipe. Very tasty. I could eat that again!

    Posted by Argonaut on 6th December 2015
  • I had a couple of problems with this recipe hoping someone can help. I used skinless fillets, but the film left behind where the skin was stuck to the pan the moment I put it in and the mirin glaze caramalised on it so I had to peel it off like the skin from a chargrilled pepper. Secondly when I put the mirin mix in the pan it caramalised within seconds and set to thick and within a minute was hard so I couldnt pour it over the salmon. I am wondering if this is because I turned the hob up to the highest setting (it did say to cook on hot) or have I used the wrong mirin. There were so many to chose from in the grocer.

    Posted by Chantz on 10th August 2011
  • I always always use this recipe when I want quick, tasty and fabulous Salmon... I just enjoy not only the eating of this particular dish but the joy of cooking it ! Thank you Nigella x

    Posted by Mini2 shoes on 6th August 2014
  • Made this for the first time tonight, very simple to make but absolutely delicious, will make this a favourite and cook this for my friends and family.

    Posted by Carty on 10th May 2014
  • Since 2007 - all those years ago, with Nigella Express under my arm - this has been my most turned-to recipe for salmon. Salmon can be boring... it can taste too virtuous and too Tuesday night. But not this recipe... whenever I cook salmon otherwise I wish I had listened to my instinct and gone with this tried-and-true.

    Posted by mcklauren on 22nd March 2014
  • I saw this recipe on Facebook this morning and was instantly excited! Usually I grill salmon with lemons and dill, but tonight I am going to have it the "Nigella way!" The only change is that I will use a roasted garlic infused rice vinegar; then I intend to place the salmon over jasmine rice (cooked with dill) along with some sugar snap peas. Finally, to pair this dish with some Japanese plum wine! I cannot wait! Thanks, Nigella!

    Posted by dovzcry77 on 14th March 2014
  • Just for the record: I did indeed prepare this dish and it was very, very enjoyable! Thanks again, Nigella! The only thing I changed at the last minute was that I paired this with my favorite wine, Pinot Noir, instead of the Japanese plum wine I had originally wanted; incidentally, this turned out, for me, to be a great game changer, especially in light of the fact that I do not find confining my wine selections based solely on the protein of a dish to always a deciding factor.

    Posted by dovzcry77 on 15th March 2014
  • Easy, nutritious, delicious and, added bonus, looks beautiful on the plate. Will be a regular staple. Thank you.

    Posted by Louisa May on 9th July 2013
  • Incredible! A regular winner in our dinner party or home alone repertoire!

    Posted by Kvannoort on 1st July 2013
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