Best Japanese Salmon Recipes

JAPANESE SALMON & AVOCADO RICE

Steps:

• Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 mins.
• Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.
• Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls. Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.

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.

JAPANESE WASABI SOY SALMON

Steps:

• Combine soy sauce, wasabi, and sesame oil in a plastic bag or bowl and add fish. Marinate for at least 5 minutes or more, turning occasionally to coat.
• Remove fish and keep leftover marinade.
• Spay cooking pan with spray and broil salmon on each side for 2-4 minutes.
• Add remaining marinade and cook for another 2 minutes or until done.
• Serve with pink sushi ginger, brown rice and vegetables (not included in calories).

GLUTEN-FREE JAPANESE LACQUERED SALMON

Steps:

• In large bowl, beat orange juice, wine, ketchup, soy sauce, honey and miso with whisk until miso has dissolved. Add garlic and gingerroot. Place 1 cup of the marinade in 1-quart saucepan. Heat over medium-low heat; simmer 15 to 20 minutes or until mixture is reduced by half. Strain marinade to remove garlic and ginger pieces.
• Meanwhile, place salmon fillets in bowl with remaining marinade. Cover; let stand 20 minutes to blend flavors. (Mixture can be covered and refrigerated up to 2 hours.)
• Heat oven to 400°F. Place oil in ovenproof 12-inch skillet. Place skillet in oven about 1 minute or until hot. Add salmon, skin side down. (Discard remaining marinade from bowl.) Bake salmon 8 to 10 minutes or until fish flakes easily with fork. Remove skillet from oven.
• Turn oven control to broil. Brush tops of salmon with reduced marinade. Broil 4 to 6 inches from heat 2 to 3 minutes or until salmon starts to brown.
• To serve, place salmon fillets on 4 serving plates; drizzle with reduced marinade. Top with cilantro and lime wedges. Serve with rice.

SALMON WITH JAPANESE PANKO BREADCRUMBS

Steps:

• Preheat your oven to 200C and then lay out the salmon on a large backing tray coated with foil or greaseproof paper.
• Mix together the finely chopped herbs and the lemon and lime juices in a bowl.
• With a brush, spatula or spoon, evenly apply a thin layer of the mixture to the bare fish, making sure the ends are coated.
• To make the panko breadcrumb seasoning, put the panko breadcrumbs into a mixing bowl.
• Sprinkle a small amount of oil on to them so that the other ingredients stick to them well.
• Put in the Basil and Mint and begin mixing the breadcrumbs with a spoon, making sure the herbs are spread across the mixture.
• Add the fresh Dill, Tarragon and Lemon Juice and continue to mix.
• After mixing, dice the garlic and add it to the breadcrumb mixture. Then mix it again until you start smelling a slight fragrance of garlic from the bowl.
• Dice the onion into small to medium chunks and add them to the mixture. Mix the breadcrumbed mixture until onions are evenly mixed in.
• Apply your breadcrumbs to the garnished fish, making sure it is mostly covered and the mix is evenly applied to the fish.
• Place the breaded fish into the oven for 15-20 minutes until the edges are slightly browning.
• Serve with minted roast potatoes and boiled carrots.

JAPANESE SALMON AND AVOCADO RICE

Steps:

• Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 1 3/4 cups cold water.
• Bring to the boil, turn the heat to low, cover then cook for 10-12 mins until the rice is almost cooked.
• Remove from the heat then leave, covered, for 10 minutes.
• Thinly slice the salmon the arrange on a platter with the sliced avocado.
• Drizzle over the lemon juice and soy, making sure everything is evenly covered.
• Leave in the fridge to marinate for 10 minutes.
• Carefully tip the juices from the salmon platter over the rice then stir with a pinch of salt.
• Divide the rice between four bowls.
• Scatter the seasame seeds, scallions, chili and cilantro over the salmon and avocado and serve with the rice.

DEEP-FRIED SALMON FILLET WITH MUSTARD AND JAPANESE BREAD CRUMBS

Steps:

• Heat peanut oil to 365 degrees. Cut salmon into 16 pieces. Coat salmon with Dijon mustard, dip in beaten eggs and coat with the bread crumbs. Deep fry in hot oil until crisp and golden brown.;

SALMON SANDWICHES WITH JAPANESE FLAVORS

Steps:

• Whisk together 2 tablespoons mayonnaise, lemon juice, soy sauce, ginger and sugar.
• Fold in salmon, celery and scallions.
• If using wasabi, mix it into the remaining 1 tablespoon mayonnaise; spread over the bread.
• Spoon the salmon salad over 4 of the bread slices, spreading evenly.
• Top with sprouts; set the remaining bread slices on top.

OKASAN'S JAPANESE STEAMED SALMON

Steps:

• Quarter or halve salmon side. Set aside.
• Combine chicken broth, ginger, minced onion, soy sauce, mirin, and sesame oil in a large, heavy pot. Bring liquid to a boil over medium-high heat, then reduce heat to a simmer.
• Place a steamer basket into the pot. Lay salmon in the steamer basket in a single layer. Cover pot and steam, 5 to 7 minutes, checking salmon for desired doneness. Remove salmon and keep warm.
• Boil liquid until it has reduced into a sauce, 2 to 4 minutes. Spoon over steamed salmon.

JAPANESE - TERIYAKI SALMON

Steps:

• 1. Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (you may microwave for a few seconds). Rinse the salmon and pat dry and season with salt and black pepper on both sides.
• 2. Sprinkle ½ Tbsp. of flour on one side of salmon and spread evenly, then flip over and sprinkle the rest of the flour on the other side, gently removing excess flour.
• 3. In a frying pan, over medium heat, add the olive oil and melt the butter remembering not to burn the butter. If the flying pan gets too hot, reduce heat or remove from the heat for a moment or two.
• 4. Add the salmon fillets skin side on the bottom and cook tor 3 minutes, or until the bottom side is nicely browned.
• 5. Add sake and cover with lid and allow the salmon to steam for 3 minutes, or until it's cooked through. Then remove the salmon to a plate until needed.
• 6. Add the seasonings to the pan of sauce and heat. When the sauce starts to boil, add the salmon back into the pan and spoon the sauce over the salmon.
• 7. When the sauce thickens, remove from heat and plate the salmon on warmed plates and serve immediately.
• 8. Note: Coat the fish with flour, it will make the fish juicy and the texture will be crispy with a nice coat of sauce.

JAPANESE-INSPIRED EGGS AND SALMON RICE BOWL

Steps:

• Vigorously beat eggs until color is even and texture is fluffy. Prepare rice on the side.
• Add sesame oil, ghee/butter, broth, and fish sauce to a pan and heat over medium.
• Once liquid is hot, add miso paste, ginger, jalapeno pepper, and sesame seeds. Saute until pepper looks soft and color lightens.
• Add green onion, seaweed, and bonito flakes. Mix briefly so ingredients are evenly distributed in pan, then add egg. Egg should be added quickly so the freshness of the onion is preserved.
• Continue cooking over medium heat without flipping or stirring until the bottom of the egg is completely cooked and no longer sticks to the pan. The bottom may look golden, but try not to let it turn brown.
• If the top of the egg is not completely cooked, flip and cook briefly until done. Be vigilant; the egg will taste best if top does not over cook.
• Divide rice across two bowls. Place egg and salmon on top of rice. (See photo at link below.)
• Photo of this recipe can be viewed here: https://www.instagram.com/p/BECK114LI0F/

JAPANESE SALMON

Steps:

• 1. Heat oil in saute pan. Add Green onions,garlic and ginger then place the salmon int the pan skin side down.
• 2. Add the Sake,soy sauce. Cook until salmon is done to your liking. Flipping it once during cooking. You can cut down on the oil without sacrifcing taste if you wish.

JAPANESE MARINATED SALMON FILLET

Steps:

• Arrange salmon skin-side up in an 8-in square baking dish.
• In a small bowl, combine marinade ingredients and stir until sugar has dissolved.
• Pour over salmon, turning fish over once to coat.
• Cover dish with plastic wrap and chill for one hour.
• Heat oven to 375 degrees.
• Remove plastic wrap and replace with foil.
• Bake for 15-20 minutes.