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Perfect with rice! Sweet and Savory Glazed Salmon

4.5

(327 reviews)

Time

approx. 10mins

Why not make sweet and savory glazed salmon for today’s main dish? The sauce is irresistibly appetizing and goes perfectly with rice.

  • Calories

    314kcal

  • Carbs

    14.2g

  • Fat

    16.2g

  • Protein

    23.5g

  • Net Carbs

    14g

  • Sodium

    825.3mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 1 serving ]

  • fresh salmon fillet1 fillet
  • sesame oil1 tablespoon

Seasoning

  • salt and peppera pinch
  • sake1 teaspoon
  • potato starch1/2 tablespoon

Sauce

  • sugar2 teaspoons
  • soy sauce2 teaspoons
  • sake1 teaspoon
  • vinegar2 teaspoons
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Remove the skin from the salmon and cut it into bite-size pieces.

Note:

Remove any noticeable bones if needed.

2

Put the salmon, Seasoning (salt and pepper), and sake in a bowl and rub to coat. Add the potato starch and rub to coat again.

3

Heat sesame oil in a frying pan and cook the salmon over medium heat until both sides are browned.

4

Mix the sauce ingredients (sugar, soy sauce, sake and vinegar) well in a bowl and add them to the pan. Simmer and coat the salmon with the sauce. Transfer to a plate and top generously with kaiware radish sprouts.

Reviews

4.5

(327 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    It was delicious with a sweet-and-sour flavor \(^o^)/ My dad and mom were happy to eat it too. Even I could make it as a fifth grader, so I recommend this recipe! It's easy and tasty, so please give it a try ♥

  • 🇯🇵 User from Japan

    It comes together really quickly, so I think it’s perfect for busy days!! In my case, I decided it would be difficult to remove the salmon skin, so I cooked it as is. The browned skin added a pleasantly bitter note, and it was delicious that way too!

  • 🇯🇵 User from Japan

    It was delicious with a nice thickness.

  • 🇯🇵 User from Japan

    It has a sweet-and-sour flavor that goes well with rice. The skin turns crispy and delicious.

  • 🇯🇵 User from Japan

    I served it with lettuce instead of kaiware sprouts. It turned out delicious.

  • 🇯🇵 User from Japan

    So easy and absolutely delicious! It goes perfectly with rice.

  • 🇯🇵 User from Japan

    This time I made it with Spanish mackerel instead of salmon, and because it’s coated with potato starch before cooking, the flavor clings well and it tastes delicious.

  • 🇯🇵 User from Japan

    Delicious!! It goes perfectly with rice!! My kids ate it really well too ✌️ The salmon tastes even better if you cook it well and get some browning on it so it turns nice and crispy 😁👍

  • 🇯🇵 User from Japan

    I roasted it whole! Haha It turned out delicious with no problems ✨

  • 🇯🇵 User from Japan

    I’ve made this five times already! The sauce is delicious—absolutely outstanding—and it’s easy to prepare, too. We don’t add kaiware sprouts at home, but it’s totally fine to include them if you like. I’ll definitely keep making this. Highly recommended!