Delicious Salmon Shogayaki: Easy Japanese Ginger-Soy Fish Recipe

Name: Delicious Salmon Shogayaki: Easy Japanese Ginger-Soy Fish Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 pieces Salmon fillets; 3 tablespoons Soy sauce; 2 tablespoons Mirin; 1 tablespoon Sake (Or substitute with water/broth); 1/2 teaspoon Sugar; 1 tablespoon Fresh ginger (Grated); 1 clove Garlic (Minced); 1 tablespoon Vegetable oil; 2 stalks Green onions (Sliced for garnish)

Learn how to prepare Salmon Shogayaki, a classic Japanese dish featuring pan-fried salmon fillets coated in a savory and sweet ginger-soy sauce. This quick and easy recipe is perfect for a healthy weeknight dinner.

#Salmon

#Japanese

#Fish

#Dinner

#Quick

#Healthy

#Ginger

#Soy Sauce

Perfectly cooked Salmon Shogayaki ready to serve

Recipe Information

10m

Prep Time

15m

Cook Time

25m

Total Time

Servings

Easy

Japanese

English

Nutrition (per serving)

420

Calories

35g

Protein

15g

Carbs

23g

Fat

Close-up of the glazed salmon with green onions

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Salmon fillets searing in the pan

Instructions

0/6 completed

1
In a small bowl, whisk together soy sauce, mirin, sake (if using), sugar, grated ginger, and minced garlic to create the Shogayaki sauce. Set aside.
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2m
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In a small bowl, whisk together soy sauce, mirin, sake (if using), sugar, grated ginger, and minced garlic to create the Shogayaki sauce. Set aside.
2m
Ensure all ingredients are well combined for a balanced flavor.
2
Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper if desired.
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1m
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Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper if desired.
1m
Drying the salmon ensures a crispy skin when pan-frying.

3
Heat vegetable oil in a non-stick skillet over medium-high heat. Once hot, place the salmon fillets skin-side down in the pan.
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1m
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Heat vegetable oil in a non-stick skillet over medium-high heat. Once hot, place the salmon fillets skin-side down in the pan.
1m
A hot pan prevents sticking and helps achieve a good sear.
4
Cook the salmon for 3-4 minutes until the skin is crispy and golden brown. Flip the salmon and cook for another 2-3 minutes, depending on thickness, until it's almost cooked through.
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7m
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Cook the salmon for 3-4 minutes until the skin is crispy and golden brown. Flip the salmon and cook for another 2-3 minutes, depending on thickness, until it's almost cooked through.
7m
Don't overcook salmon; it can become dry quickly.
5
Reduce heat to medium-low. Pour the prepared Shogayaki sauce over the salmon. Let it simmer and reduce for 1-2 minutes, spooning the sauce over the salmon to coat it evenly, until the sauce thickens and glazes the fish.
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2m
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Reduce heat to medium-low. Pour the prepared Shogayaki sauce over the salmon. Let it simmer and reduce for 1-2 minutes, spooning the sauce over the salmon to coat it evenly, until the sauce thickens and glazes the fish.
2m
Keep the heat low to prevent the sugar in the sauce from burning.

6
Remove from heat. Garnish with sliced green onions and serve immediately, ideally with steamed rice and a side of vegetables.
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2m
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Remove from heat. Garnish with sliced green onions and serve immediately, ideally with steamed rice and a side of vegetables.
2m
Serve hot to best enjoy the flavors.