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Vicky Cassidy
Course Main


For the sauce:

  • ½ cup sake
  • ¼ cup mirin sweet Japanese rice wine
  • ¼ cup reduced sodium soy sauce

For the fish:

  • 1 tablespoon canola oil
  • 1 pound wild caught salmon skin on, cut into 4 pieces
  • Kosher salt


  • In a small bowl, combine sake, mirin, and soy sauce. Stir to combine.
  • Heat canola oil in a large skillet over medium heat. Season salmon with salt, then place skin side down in hot pan and cook for 3-4 minutes. Carefully flip salmon and cook on additional side for about 1 minute. Transfer to plate.
  • Wipe out any fat from pan, then pour in sauce. Bring to a boil and cook until reduced significantly, about 4-5 minutes. Add salmon, skin side up, back into pan. Cook for an additional 2-3 minutes, spooning sauce over the fish, until salmon is cooked through and sauce has thickened and becomes syrupy.