Best 3 Mirin Glazed Salmon Recipes
Mirin glazed salmon is a delightful dish that combines the rich, buttery flavor of salmon with the sweet and savory glaze of mirin. This dish is relatively easy to prepare, making it a great option for home cooks of all skill levels. The key to making the best mirin glazed salmon is to choose high-quality ingredients and to be mindful of cooking times. With just a few simple steps, you can create a delicious and impressive meal that is sure to please everyone at the table.
Let's cook with our recipes!
MIRIN-GLAZED SALMON
This recipe appears in the November supplement of Good Housekeeping, compliments of Nigella Lawson. The photo looks amazing and I can't wait to make it.
Provided by dojemi
Categories Healthy
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a shallow dish that will hold the salmon, mix mirin, sugar and soy.
- Add salmon to mixture, turning to coat.
- Marinate 5 minutes, turning over once.
- Heat large skillet on medium-high.
- Add salmon, reserving marinade, and cook 4 minutes.
- Turn salmon over, add marinade and cook 3-4 minutes longer.
- Transfer salmon to platter.
- Stir rice vinegar into drippings in skillet; pour over salmon and garnish with green onions.
- Server with ginger in you like.
Nutrition Facts : Calories 200, Fat 3.9, SaturatedFat 0.6, Cholesterol 58.3, Sodium 1176.8, Carbohydrate 15.3, Fiber 0.1, Sugar 13.8, Protein 24.3
SALMON GLAZED IN MIRIN
Make and share this Salmon Glazed in Mirin recipe from Food.com.
Provided by Brookelynne26
Categories Asian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the marinade and fish: Combine all the marinade ingredients in a small bowl. Pour the marinade into a plastic zipper-lock bag. Put the salmon steaks into the bag, seal it, and marinate the steaks in the refrigerator for at least an hour.
- For the dressing: When ready to cook the salmon, whisk all the ingredients (except seeds) together in a small bowl until combined, then set aside.
- Heat a large nonstick skillet until hot. Remove the salmon steaks from the marinade and arrange them in the hot skillet with the marinade on top. Cover and cook over medium to high heat for about two minutes, or until the bottoms of the steaks are nicely browned and the tops are cooked through from the steam created in the covered pan. The steaks should be slightly rare in the center.
- Serve the salmon steaks with the lemon dressing drizzled over and around them and sesame seeds sprinkled on top. Make ahead: For this fast, easy recipe, the salmon can be marinated in the refrigerator overnight.
MIRIN-GLAZED SALMON
Steps:
- Mix the mirin, sugar, and soy in a shallow dish that will hold all of the salmon and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile, heat up a large non stick skillet on the stove over medium/high heat. Cook the salmon (NON skin side first) in the hot, dry pan for 3 minutes (she says 2 but I like my salmon more cooked.) Turn it over, pouring in the marinade and cook for another 3 minutes. Remove the salmon to your serving plate, and add the rice vinegar to the marinade still on the stove. Stir all together for a few seconds over medium heat until bubbly and 'sticky', then pour over the salmon and garnish with scallions.
Tips:
- Choose the right salmon: Opt for a high-quality, fresh salmon fillet with a vibrant color and firm texture.
- Make sure the salmon is properly thawed: If using frozen salmon, thaw it completely in the refrigerator overnight or under cold running water for 30 minutes.
- Pat the salmon dry: Before cooking, pat the salmon dry with a paper towel to remove excess moisture, ensuring a crispy skin.
- Use a non-stick skillet: A non-stick skillet prevents the salmon from sticking and makes it easier to flip.
- Cook the salmon skin side down first: This helps render the fat and create a crispy skin.
- Don't overcrowd the skillet: Cook the salmon in batches if necessary to avoid overcrowding and ensure even cooking.
- Use a gentle touch: Avoid flipping the salmon too often, as this can break the delicate fish.
- Cook the salmon to your desired doneness: The internal temperature of cooked salmon should be 145°F (63°C) for medium-rare, 155°F (68°C) for medium, and 165°F (74°C) for well-done.
- Make the mirin glaze: Combine mirin, soy sauce, brown sugar, and ginger in a saucepan and bring to a simmer. Reduce heat and simmer for 5 minutes, or until the glaze has thickened.
- Glaze the salmon: Brush the cooked salmon with the mirin glaze and broil for 2-3 minutes, or until the glaze is caramelized and bubbly.
Conclusion:
This mirin-glazed salmon recipe is a delicious and easy way to prepare salmon. The sweet and savory glaze adds a wonderful flavor to the fish, and the crispy skin provides a nice contrast to the tender flesh. This recipe is perfect for a weeknight meal or a special occasion.
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