A japanese classic that is surprisingly easy to make
Prep time: 5 min
Cook time: 10 min
Total time 15 min
• For the sauce
• 1 tbs sake
• 1 tbsp mirin
• 1 tbsp sugar
• 2 tbsp soy sauce
For the fish
• 2 salmon fillets, ca 200g pr fillet
• ¼ tsp salt
• Black pepper
• 1 tbs flour
• ½ tbsp vegetable oil
• 1 tbsp butter
• 1 tbsp sake
The salmon is excellent cold as lunch the next day, so I usually double the recipe
1. Combine the ingredients for sauce and stir until the sugar is mostly dissolved.
2. Rinse the salmon and pat dry. Season the salmon with salt and black pepper on both sides. Sprinkle half the flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently shake the fillets to get rid of the excess four.
3. In a frying pan, add the vegetable oil and melt the butter over medium heat. Take care to not burn the butter. Add the salmon skin side down if the fillet has skin. Cook for 3 minutes, or until the bottom side is nicely browned, and then flip.
4. Add sake and cover with lid. Steam the salmon for 3 minutes, or until it’s cooked through. Then set the salmon aside on a plate while we cook the sauce.
5. Add the sauce mixture to the pan and increase the heat little.
6. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon. When the sauce thickens, turn off the heat. Serve immediately with some rice and vegetables.