Best Wasabi Salmon Recipes

BAKED SALMON WITH WASABI SAUCE

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. Place salmon, skin side down, on cookie sheet. Sprinkle with 1 teaspoon of the salt and the pepper; drizzle with oil.
• Bake 15 to 20 minutes or until salmon flakes easily with fork.
• Meanwhile, in food processor, place mayonnaise, cilantro, garlic, gingerroot, wasabi powder, lime juice, sugar and remaining 1/4 teaspoon salt. Cover; process with on-and-off pulses until cilantro is finely chopped.
• Transfer salmon to individual serving plates; top with wasabi sauce. Sprinkle with onions.

SESAME SALMON WITH WASABI MAYO

Steps:

• Drizzle butter and 2 tablespoons oil into a 13x9-in. baking dish; tilt to coat bottom. Place salmon in dish; brush with remaining oil and sprinkle with salt and pepper., Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, combine the mayonnaise, lemon juice and wasabi. Sprinkle salmon with onions and sesame seeds. Serve with sauce.

SALMON WITH SOY-HONEY AND WASABI SAUCES

Steps:

• Marinate salmon:,
• Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
• Preheat broiler.
• Make sauces:
• Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
• Stir together wasabi powder and water in a small bowl.
• Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
• Serve salmon drizzled with sauces.

ASIAN SALMON CAKES WITH SESAME-WASABI CREAM

Steps:

• In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tablespoons of the mayonnaise until combined. Shape mixture into 4 patties, each about 1-inch thick.
• In a small bowl, add the sesame oil and wasabi paste to the remaining 1/4 cup mayonnaise and mix well. Set aside.
• Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, 3 to 5 minutes per side.
• Serve the cakes with sesame-wasabi cream spooned over the top (1 tablespoon per salmon cake).

PAN-SEARED SALMON WITH WASABI DRESSING AND BOK CHOY

Steps:

• Combine mayonnaise, lime juice, wasabi paste, 1 clove garlic, and 1/2 teaspoon ginger in a small bowl. Add just enough water to give dressing a drizzling consistency. Season with salt and pepper.
• Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add white parts of the scallions, 2 cloves garlic, and 1/2 teaspoon ginger. Stir until softened, about 2 minutes. Add bok choy and 1 tablespoon water. Cook until leaves wilt, about 3 minutes. Season with salt. Transfer bok choy mixture to a plate.
• Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Pat salmon dry with paper towels; season with salt and pepper. Place salmon skin-side down in the skillet. Cook until skin is crispy, about 6 minutes. Flip salmon and reduce heat to medium. Cook until flesh is opaque, about 4 minutes more.
• Transfer salmon to serving plates; drizzle wasabi dressing on top. Garnish with green parts of the scallions. Serve bok choy mixture alongside.

ASIAN SALMON BURGERS WITH WASABI MAYO

Steps:

• For Salmon Burgers:
• Cut the salmon into 2-inch chunks and put into the bowl of a food processor fitted with a metal blade. Pulse until the fish is broken down into a chunky puree. It should still have pebble-sized pieces (about ¼-inch) in it. Scrape into a bowl.
• Cut the root end from the green onions, slice in half lengthwise, turn them 90° and slice them very thinly. Put this into the bowl with the salmon, ½ cup of the panko bread crumbs, mayo, and pickled ginger liquid. Mix until uniform.
• Line a baking sheet with plastic wrap or parchment paper. Divide the salmon mixture into 8 mounds and form those mounds into patties that are ¾-inch thick. Cover with plastic wrap and refrigerate for 1 to 8 hours before cooking.
• Pour the remaining panko bread crumbs onto a plate. Gently lift and place each salmon patty on the bread crumbs, press down lightly to help the panko stick, flip the patties over and repeat.
• Heat a large, heavy-bottomed skillet over medium-high heat. When it is very hot, add about 1 tablespoon of oil to the pan and swirl it to coat.
• Ease the panko crusted patties into the pan. A 12-inch pan should hold 4 patties at a time and still give you room to maneuver the spatula when it comes time to flip them. Cook for 5 minutes, or until the first side is deep golden brown. Carefully flip the patties using a wide spatula. Be cautious because the oil will want to splatter. Fry the second side for an additional 3 to 5 minutes, or until golden brown and firm around the outer edges. Transfer to a paper towel-lined plate or platter. Add another tablespoon of oil to the pan and repeat until you have fried all of the salmon burgers.
• For Wasabi Mayo:
• Put the mayo in a small bowl and use a fork or small whisk to stir in the wasabi paste, starting with 1 tablespoon. Taste the mayo and adjust with more wasabi if you want a stronger flavor.
• To Serve the Salmon Burgers:
• If you're watching how much bread you eat, serve the Salmon Burgers on a tender lettuce leaf topped with a dollop of the Wasabi Mayo and any other optional toppings you'd like. If you want to eat it burger-style, put a patty on top of a toasted whole wheat bun, spread some wasabi mayo over the burger and top as desired.

CRUNCHY WASABI SALMON WITH LIME

Steps:

• Preheat oven to 400°F. Blend wasabi peas in processor until ground but with some coarsely crushed pieces. Lightly oil rimmed baking sheet. Arrange salmon fillets, skin side down, on prepared baking sheet. Sprinkle fish with salt. Press ground wasabi peas onto tops of salmon fillets to adhere, covering tops completely. Sprinkle grated lime peel over salmon; drizzle with 1 tablespoon oil. Roast salmon just until opaque in center, about 10 minutes.
• Meanwhile, heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sugar snap peas; sauté until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper.
• Transfer 1 salmon fillet to each of 4 plates. Drizzle with lime juice. Mound cabbage-snap pea mixture alongside. Garnish with lime wedges and serve.

GRILLED WASABI SALMON

Steps:

• Mix soy and 1/2 tsp wasabi.
• Sprinkle over salmon, cover and refrigerate 1-2 hours.
• Combine mayonnaise, 1 tsp wasabi and chives.
• Heat grill to medium.
• Coat a fish basket with non-stick spray.
• Place fillets in basket, skin side down.
• Grill 6-8 minutes or until opaque in the center.
• Top salmon with mayonnaise mixture before serving.

ASIAN SALMON BURGERS WITH WASABI MAYO & ASIAN RELISH

Steps:

• Mix wasabi with lemon juice mix in mayonnaise and chill till ready to use.
• Place onion in a food processor with blade attachment and pulse to mince onion.
• With processor running add garlic chives and garlic and follow with the remaining ingredients in order as stated. When you get to the salmon start to pulse till all is coarsely chopped as a ground beef and all ingredients are mixed. Form 6 patties and lightly spray olive oil on them.
• Preheat grill to very hot.
• Place patties on grill and reduce heat to medium. Grill for 3 minutes and flip grill for 4 more minutes.
• Spread 1/6 of the mayo on the bottom of each roll, top with lettuce, tomato, burger, and spread relish on burger. Top with bun and enjoy.

OVEN-ROASTED SALMON, QUINOA AND ASPARAGUS WITH WASABI OIL

Steps:

• Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top, skin side down. Season with coarse salt and pepper. Fill a roasting or baking pan with boiling water and place it on the oven floor.
• Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
• Meanwhile, snap off the woody ends of the asparagus and steam for 5 minutes, until tender. Remove from the heat.
• Place a serving of quinoa on each plate, or place a mound of it on a platter. Top with the salmon fillets and arrange the asparagus on the side. Drizzle about a teaspoon wasabi oil over the fish and the asparagus, and serve.

SALMON WITH WASABI SAUCE AND BABY BOK CHOY

Steps:

• In a blender, combine mayonnaise, cilantro, lime juice, wasabi, ginger, and 1 tablespoon water. Blend until smooth, adding up to 2 tablespoons more water to thin sauce, about 3 minutes. Season with salt and pepper, and set aside.
• In a large nonstick skillet, heat oil over medium-high. Season salmon with salt and pepper; place in skillet, flat side up. Cook until opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm.
• Wipe out skillet with a paper towel. Add mirin and soy sauce, and bring to a boil over medium-high. Add bok choy; season with salt and pepper. Cover, and cook until tender when pierced with the tip of a paring knife, 3 to 5 minutes; discard liquid. Drizzle salmon with wasabi sauce, and serve with bok choy.

GRILLED SALMON WITH WASABI MAYONNAISE

Steps:

• Heat coals or gas grill for direct heat. Mix soy sauce, vinegar, oil and gingerroot in small shallow container. Place salmon in mixture, skin side up. Let stand 10 minutes.
• Cover and grill salmon, skin side down, 4 to 6 inches from medium heat 10 to 12 minutes, brushing once with marinade, until salmon flakes easily with fork.
• To serve, spread mayonnaise on crackers; top each with about 1 tablespoon flaked salmon, additional mayonnaise and green onion.

SALMON BURGERS WITH WASABI MAYO

Steps:

• Place fresh salmon fillets into a food processor and chop lightly.
• In a bowl, mix together salmon, panko, mayonnaise, red peppers, green onions, ginger root, soy sauce and black pepper.
• After mixing everything together, chill for 20-30 minutes.
• Heat sesame oil in a skillet on medium heat. Use a measuring cup to scoop out 1 cup salmon mixture and drop into hot oil. (If you want to make mini salmon sliders, use a 1/4 cup scoop.).
• Use a spatula to flatten and shape into a patty.
• Fry for 3-5 minutes each side until golden brown. Remove from heat and drain on a paper towel.
• Top with wasabi mayo Recipe #2566090 and add your desired toppings.

ASIAN SPICED SALMON WITH WASABI MAYONNAISE

Steps:

• Mix all the ingredients for wasabi mayonnaise and place in refrigerator. The longer the better.
• Mix or whisk all the marinade ingredients and pour in a large sealable bag over the salmon (I like to use the 1 gallon freezer bags).
• Rotate the bag a few times (make sure the bag is closed) to make sure marinade gets all over all of the pieces of salmon.
• Marinate in the refrigerator for at least 30 minutes (salmon can handle a little longer if you wish, but I wouldn't go over 2 hours).
• Grill on high heat for 4 to 5 minutes on each side, or until done. Internal temperature should be 140 degrees.
• Serve with wasabi mayonnaise.

WASABI CRUSTED SALMON WITH ORANGE GINGER SAUCE

Steps:

• Marinade: Place the wasabi in a small bowl and slowly add in the water, whisking, to make a paste.
• Add the vinegar and soy, and whisk well.
• Place the salmon fillets in a glass baking dish or ziplock bag and coat evenly on both sides with the wasabi mixture.
• Season lightly with the Essence.
• Place the panko crumbs in a shallow dish.
• Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere.
• Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.
• MAKE SAUCE: In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil.
• Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.
• Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece.
• Continue whisking until the sauce is smooth.
• Add the soy sauce, salt, to taste, and wasabi.
• Serve warm with the Wasabi-Crusted Salmon. (NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally).
• Salmon: In a large skillet or saute pan, heat the oil over medium-high heat.
• Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish.
• Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds.
• Serve immediately with steamed rice, and pass the remaining sauce at the table.

LEFTOVERS: WASABI SALMON SALAD SANDWICH WITH TARO CHIPS

Steps:

• Preheat a deep fryer to 275 degrees F. In a bowl, mix together the Wasabi Aioli, salmon and celery. Check for seasoning. Build the sandwiches on the bread and top with the tomato and lettuce. Slice on the bias. Fry chips until golden brown and crisp. Season lightly with salt.
• Plating: Serve sandwich with taro chips.
• In a food processor, add wasabi paste, garlic, ginger, vinegar and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator.
• In a salmon poacher or large sauce pot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce and water to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes). In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper. In a large bowl, mix together fennel, somen and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning.
• Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds.

PAN-SEARED SALMON SERVED WITH WASABI MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Season the salmon with salt and pepper. In a large saute pan, over high heat, add the olive oil. Pan-sear the salmon fillets until golden on both sides, about 2 minutes on each side. Transfer to a preheated oven and continue to cook until medium done.
• Serve over a bed of Wasabi Mashed Potato, with half of the Miso and Plum Sauce drizzled over and with Cilantro and Mint Vinaigrette. Garnish with julienned green onions and sprigs of cilantro.
• In a blender or food processor, process the spinach and watercress to a fine puree. Pass through a tamis or stainer. Reserve.
• Cook the potatoes in salted, boiling water until done. Pass through a ricer. Whisk in hot heavy cream and butter, 1 small piece at a time. Just before serving, stir in wasabi paste and puree of spinach and watercress. Stir until well incorporated. Season, to taste, with salt and pepper.
• In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes.
• Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy.
• Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed.
• In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon.
• about 1 1/2 cups vinaigrette

SALMON AND CUCUMBER TARTARE WITH WASABI SAUCE

Steps:

• Make sure there are no small pin bones in the salmon. Remove with tweezers if there are, then mince the fish very fine. Combine with the cucumber in a medium bowl.
• Rinse the shallot with cold water and drain on a paper towel. Add to the salmon and cucumber. Add the capers, minced pickled ginger, Worcestershire sauce, salt and pepper, and lemon juice and toss together.
• In a small bowl or measuring cup, whisk together the wasabi or horseradish, vinegar, soy sauce, and olive oil. Toss with the fish and cucumber mixture. Cover and refrigerate until ready to serve.
• To serve, spoon onto cucumber rounds or pita triangles, or mold in plastic wrap-lined ramekins and unmold onto plates as a first course. Sprinkle with chives and garnish with pickled ginger.

SALMON OR TUNA CARPACCIO WITH WASABI SAUCE

Steps:

• Lightly brush a sheet of plastic with olive oil and lay a piece of fish on it. Lightly brush surface of fish with olive oil and lay another sheet of plastic on top. Using the flat side of a meat tenderizer or a rolling pin, gently pound fish until it is very thin, 1/4 to 1/8 inch thick. Take care not to tear the fish; if it seems that it will break apart, stop when it's a little thicker than 1/4 inch. Repeat with remaining pieces. Gently unpeel top layer of plastic and then set it back over the fish. Place in the refrigerator for at least 30 minutes.
• Whisk together wasabi, vinegar, soy sauce, yogurt, and cream in a small bowl or measuring cup.
• Toss cucumber with rice vinegar and sesame oil.
• Cut each piece of flattened fish into smaller pieces and fan out on plates or on a platter. Using a pastry brush, brush each piece of fish with the wasabi sauce. Place a spoonful of the cucumber salad on each plate, garnish with shiso, cilantro or chervil and serve.

CHILLED POACHED SALMON WITH ASIAN SLAW AND WASABI AIOLI

Steps:

• Marinate salmon: Season salmon with salt and pepper and place in a nonreactive container. Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish. Cover and marinate for 2 hours in the refrigerator.
• Make Asian slaw: Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour.
• Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill.
• Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on paper towels and bring to room temperature.
• Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish.