Mirin Glazed Salmon
by Nigella. Featured in NIGELLA EXPRESSIntroduction
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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4
- 60 millilitres mirin (Japanese sweet rice wine)
- 50 grams soft light brown sugar
- 60 millilitres soy sauce
- 4 Alaskan, organic or ASC-certified Scottish salmon fillets
- 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
- 4 Alaskan, organic or ASC-certified Scottish salmon fillets
- 2 tablespoons rice wine vinegar
- 1 - 2 scallions (halved and shredded into fine strips)
Method
- 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.
- 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.
- Remove the salmon to whatever plate you're serving it on, add the rice vinegar to whatever remains of the marinade in the hot pan, and warm through.
- Pour the dark, sweet, salty glaze over the salmon and top with the spring onion strips.
- Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.
- 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.
- 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.
- Remove the salmon to whatever plate you're serving it on, add the rice vinegar to whatever remains of the marinade in the hot pan, and warm through.
- Pour the dark, sweet, salty glaze over the salmon and top with the scallion strips.
- 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.
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Show more commentsThis salmon was absolutely delicious! We will definitely be having this dish again. I added some fresh chilli and a squeeze of lemon juice to the sauce before serving, and served with rice and stir fried mangetout. Delicious!
I've been cooking this since stumbling across it in 2013. It is without doubt the simplest and best way to cook salmon which will impress everyone you serve it to, from young to old. My kids are addicted to it and as a result we cook this once a week. I like to serve it with some quick pickled veggies, some carrot and cucumber and some daikon if I have some, as this pairs beautifully with the richness of the sauce and is a foil to the fattiness of the salmon. I've even made this using boneless chicken thighs and it is marvellous. If using boneless chicken thighs they will need about 4 minutes per side so more than if using salmon, so you need to slightly reduce the heat to stop the glaze burning. One of my most favourite recipes and this should be in the arsenal of anyone with a soft spot for Japanese flavours and for a quick dinner.
What an amazing, easy & tasty dish. Thank you.
Super !!! easy and quick to do ;-) thanks Nigella ;-)
I make this usually once a week, its a fab recipe. I first got it when it appeared in the Good Food magazine. Thank you so much for a very easy supper that we all love.
Tried this recently and absolutely loved it. Thank you. So easy. Graeme
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!
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!
My teenage boys devoured this and informed me I could make it again anytime.
A great and simple recipe. Very tasty. I could eat that again!
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
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.