Salmon fillet with a Japanese twist

I generally agree with the school of thought that salmon is best served plain, letting the natural flavour dominate, however I think that this recipe for salmon fillets with a Japanese twist is a great alternative.

Ingredients: 1/3 cup mirin*
1/3 cup soya sauce
2 tablespoons grated ginger
2 tablespoons red miso**
2 teaspoons sugar
2 teaspoons lemon juice
4 salmon fillets, skin on
1 teaspoon black sesame seeds

*mirin is Japanese rice wine – you can get it in most good Supermarkets
** red miso is more difficult to find – you will probably need to go to an Asian grocery


1/2 cup mirin
1/2 cup soy sauce
2 teaspoons sugar


1. Mix the soya sauce, mirin, miso, ginger, sugar and lemon juice together. Place the salmon fillets in a shallow bowl and marinate for at least 15 minutes and ideally 1 hour.

2. For the sauce combine the ingredients in a small saucepan and bring the sauce to the boil and then simmer for 10 minutes until caramelised.

3. Heat the wok to medium and take the salmon fillets out of the marinade and cook skin side down, turning just when they are nearly cooked.

4. Pour the sauce over the salmon and sprinkle with the black sesame seeds.

5. Serve with steamed rice and broccolini or Asian greens.

This is adapted from a recipe by Bill Granger of the shining teeth (he actually does toothpaste ads in Australia) who is becoming more well known in the UK through appearances on Saturday Breakfast. The recipe is in his book Bill’s Food. He suggests grilling the salmon, however I find it easier to cook the salmon in the wok as then you can quickly toss the vegetables in there afterwards.

One comment

  1. I must say Gourmet Chick that sounds delicious, although being allergic to rice, how do you think it would go being served on a bed of mashed potato?

    Do you have any good mashed potato recipes?

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