Japanese Style Grilled Salmon Recipes

JAPANESE SALMON WITH MIRIN AND SOY SAUCE

Steps:

• Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade overnight (or minimum 3 hours).
• Heat 1/2 tbsp oil in a non stick pan over medium heat.
• Add salmon skin side down, cook for 2 to 3 minutes until crispy. Check the skin to ensure it isn't cooking too quickly - if it is, then turn down the heat and/or remove the pan from the stove briefly to allow the temperature to decrease.
• Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 minutes, or to your liking. I like salmon medium rare so the inside is very moist and just cooked.
• Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.

ASIAN GRILLED SALMON

Steps:

• Heat grill and brush rack with olive oil to prevent fish from sticking.
• Whisk together the mustard, soy sauce, olive oil and garlic.
• Drizzle about half of the marinade onto the salmon and allow it to sit about 10 minutes.
• Place salmon skin side down on the hot grill; discard the marinade the fish was sitting in.
• Grill salmon approximately 4-5 minutes on each side (or longer as you prefer).
• Transfer the fish to a plate, skin-side down, and spoon the remaining marinade on top.
• Allow fish to rest about 10 minutes.
• Remove the skin and serve.

ASIAN GLAZED SALMON

Steps:

• Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
• Heat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
• Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
• Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. Be careful not to overcook the salmon!
• Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.

ASIAN SALMON IN FOIL

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with foil. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes.* Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with green onions and sesame seeds, if desired.

JAPANESE-STYLE GRILLED FISH

Steps:

• Method
• 1. To make the marinade, combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, and then immediately remove from the heat. Cover and let cool to room temperature.
• 2. Arrange the fish fillets in a deep baking dish and pour the marinade over. Cover and refrigerate for 4 hours or overnight, turning the fish occasionally.
• 3. Prepare a hot fire in a grill. Oil the grill grate or a perforated grill rack.
• 4. Remove the fish from the marinade and pat dry. Brush or spray the fillets on both sides with olive oil. Place the fish, flesh side down, on the grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part. Remove from the grill, season with salt and pepper, and serve hot, garnished with fresh lemon slices.

GLAZED ASIAN-STYLE SALMON FILLET

Steps:

• In a large bowl, combine the first five ingredients. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill salmon, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until salmon flakes easily with a fork, basting frequently with glaze.

JAPANESE SALTED SALMON (SHIOJAKE/SHIOZAKE)

Steps:

• If your salmon is not cut into Japanese-style fillets, follow these instructions. Place the salmon skin side down with the narrow tail end to your left (the head end is wider). Next, cut off the tail's narrowest part, which is too small for Japanese-style fillets. Tilt your knife back about 30 degrees and diagonally slice the salmon toward the tail end. You can read my detailed instructions on How to Cut Salmon into Japanese-Style Fillets.
• This 1.3 lb (600 g) side of Sockeye salmon yielded 8 Japanese-style fillets and 3 additional odd-sized pieces.
• Evenly distribute the sake on the salmon fillets and coat well. Set aside for 10 minutes.
• After 10 minutes, pat dry the salmon with a paper towel.
• First, sprinkle and apply the salt on the skin. Then, sprinkle the remaining salt on both sides of the fillets.
• If you have any leftover salt, use it on the skin. Press the salt onto the skin.
• Line the bottom of an airtight container with a paper towel. This will absorb the moisture that the salt will draw out from the fish. Place a few of the salted fillets in the container in a single layer and lay another sheet of paper towel on top of the fillets.
• Repeat for the second and third layers of fillets, as needed.
• Lay a final sheet of paper towel on top. Cover with the lid and keep in the refrigerator for 2 days.
• Open the container after 2 days and you'll see that the salt has drawn out the moisture from the salmon. The fillets are darker in color and firmer in texture. Discard the wet paper towels.
• Gently pat dry the fillets with a paper towel to get rid of any excess moisture. The salted salmon fillets are now ready to use.
• If you don't plan on cooking the salmon right away, wrap the individual pieces in plastic. I usually wrap two fillets together, as I often need two fillets for a bento box or four fillets for a family meal. When you wrap the two fillets, make sure they are separated by a layer of plastic so they don't fuse together in the freezer. This is helpful when you need to separate and take out just one frozen fillet.
• Set one fillet on top of the plastic wrap and fold over one edge to completely cover the salmon. Then, put the second fillet next to the first piece, making sure they're separated by a layer of plastic film. Continue to wrap the salmon fillets tightly.
• Repeat wrapping the remaining fillets. Put them in a freezer bag. You can store the salmon in the freezer for up to 1 month.
• Defrost the fillets completely in the refrigerator overnight. It is a good idea to let the salmon sit out for 15 to 20 minutes before cooking so that it can warm to room temperature. Do not let it sit out for too long. Here, I will cook two fillets.
• Preheat the oven setting to Broil High* (550ºF/288ºC) for 5 minutes and keep the oven rack placed in the center position or 9 inches* (23 cm) away from the top heating element. Line a baking sheet with foil for easy clean up and grease it with (spray) cooking oil. Place the salmon on the foil, skin side up (for crispy skin). Tip: When broiling, you don't control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It's similar to using hotter and cooler zones on your grill.
• Broil the salmon for 8-10 minutes. Please remember that the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. Japanese salted salmon is cooked until well done (more dry and flaky). You do not need to flip it.
• Preheat the oven to 425°F (218ºC) with a rack placed in the center and bake the salmon on a baking sheet lined with parchment paper for 10-12 minutes. Japanese salted salmon is cooked until well done (more dry and flaky).
• Peel the skin of the daikon and grate it (I use this grater). Gently squeeze most of the liquid out but keep the grated daikon moist.
• Serve the broiled Japanese salted salmon and with the grated daikon on the side. I also served Tamagoyaki (Japanese Sweet Rolled Omelet) and Spinach Salad with Sesame Dressing in this meal.

JAPANESE BAKED SALMON

Steps:

• Preheat oven to 375 degrees F.
• Remove pin bones from salmon if needed.
• Mix together marinade ingredients. Pour over salmon and marinate at least 15 minutes to overnight.
• Remove salmon from marinade and wipe off excess ginger and garlic. Put onto oiled baking sheet.
• Bake for 10-20 minutes depending on thickness of the salmon. The salmon should reach an internal temperature of 145 degrees F.

JAPANESE GRILLED SALMON & SEAWEED SALAD

Steps:

• Whack the grill up to high and line a shallow baking dish with foil. Lay the salmon skin-side down in the dish, spoon over the soy and honey and sprinkle with togarashi seasoning.
• Place under the grill to cook for 15 to 18 minutes until dark, sticky and the salmon flakes easily when prodded. Remove from the grill, squeeze over the lime juice, and set aside.
• In a small dry frying pan, fry the sesame seeds over a medium heat until just toasted, then set aside.
• To make the dressing, finely grate the lime zest into a large bowl, then squeeze in the juice from 1. Add the orange zest and juice, peel and grate in the ginger, then crush in the garlic. Whisk with the soy and oil until combined.
• Shred and add the seaweed and spring onion and toss to coat. Roughly tear and toss through the lettuce.
• Divide between plates, top with the flaked salmon and a scattering of toasted sesame seeds.

JAPANESE STYLE GRILLED SALMON

Steps:

• This approach with salmon works equally well on fresh halibut or sea bass. We serve the resulting fish hot or at room temperature either as the center of the plate or as part of a salad. If you're using salmon, try marinating and grilling the skin separately to use as a garnish.
• Season salmon with salt and set aside.
• Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate refrigerated for 2 to 4 hours. Turn fish occasionally.
• To serve: Grill or broil on both sides until just done, approximately 4 to 5 minutes per side. Be careful not to overcook. Salmon should still be translucent in the center. Serve with Soba Noodle Salad on the side.

ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.