Japanese Style Glazed Salmon

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  • 2 tablespoon Sake
  • 2 tablespoon Tamari
  • 1.5 tablespoon Maple Syrup
  • 1.5 teaspoon Rice Vinegar
  • 0.75 teaspoon Fresh Ginger - grated
  • 12 ounce Salmon Fillet
  • 1 tablespoon Coconut Oil
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Pepper
  • Combine sake, tamari, maple syrup, rice vinegar, and ginger in a small bowl with a whisk. Reserve half of the sauce and set aside, and place the salmon in the remaining glaze to marinate for 10 minutes in the fridge. Flip over, and marinade for an additional 10 minutes.
  • Heat coconut oil in a large skillet over high heat. Season salmon filet with salt and pepper, and sear in a the hot pan, turning once for 3-4 minutes on each side. While the salmon cooks, place the remaining glaze in a small sauce pan, and bring to a simmer over high heat. Stir and simmer for about 5 minutes until slightly reduced. Serve over cooked salmon.
The sake is optional in this recipe, but does cook off in the process of cooking this dish. We recommend using Thai Kitchen brand fish sauce and tamari, or any gluten free brand. Serve this dish with chopped green onions (green part only).


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