I adapted this recipe ever so slightly from Nigella Lawson’s Nigella Express, one of my favorites for quick meals and treats. For 4 adults, we like salmon portions about 5-6 oz, so I used about 1.25 lb Salmon. The best way to cut the salmon fillet is into strips about 1-2″ wide where they are thicker toward the middle and thinner at the ends.
Be sure to pick the bones out of your salmon filets.
Prep Time:6 minutes
Cook Time:4 minutes
Total Time:10 minutes
Yield:4 servings 1x
1/4 c (60ml) Mirin (Japanese sweet rice wine)
1/4 c (49g) Light brown sugar, packed
(optional) 1 tsp minced fresh ginger
1/4 c (60ml) Soy Sauce
1 1/4 lb (.57kg) skinless Salmon, or 4–5 oz. fillets or steaks, about 1” thick at the thickest point
2 T (30ml) Rice Vinegar
1 – 2 Scallions, halved and shredded or chopped
Toasted sesame seeds for sprinkling
Slices of sushi ginger
(optional) Rice or noodles for serving
If making rice or noodles, boil the water, and prepare according to package directions.In a shallow, flat-bottomed dish, mix together the mirin, sugar, soy sauce, and ginger (if using). Marinate the salmon 3 minutes on the first side, and 2 minutes on the second side. While marinating, heat a large skillet on the stove over Medium-High heat.
When pan is hot and marination is finished, cook the salmon fillets in the hot, dry pan for 2 minutes on the first side. Then turn them over, add the marinade, and cook another 2 minutes.
Place the salmon pieces on a serving plate. Add the rice vinegar to the marinade in the hot skillet. Swirl until mixed, then pour the glaze over the salmon and top with the scallions and/or toasted sesame seeds.