Ingredients

The following ingredients have 4 Servings
  • 3 tbsp low-sodium soy sauce (or tamari for gluten free)
  • 3 tbsp mirin (Japanese sweet rice wine)
  • 3 tbsp sake
  • 2 tbsp honey
  • 1 lb fresh wild salmon fillet (cut in 4 pieces)
  • 2 tsp cooking oil

Instruction

  • Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
  • Remove salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side. Turn heat to low and pour in the reserved marinade. Cover and cook for 4 to 5 minutes, until cooked through.