This easy and flavorful Nigella Mirin Salmon is a simple yet delicious dish perfect for any weeknight meal. With just a few key ingredients like mirin and soy sauce, you can create a tender, juicy salmon with a sweet, savory glaze. Quick to prepare and easy to customize, it’s a meal everyone will love!
Ingredients Needed:
For the Salmon:
- 680 g skin-on salmon fillets
- 1 tsp Diamond Crystal kosher salt
- 1 tbsp sake (for rinsing off the salt)
For the Marinade:
- 4 tbsp mirin
- 1 tbsp soy sauce
How To Make Mirin Salmon Recipe?
- Prepare the Salmon: Sprinkle 1 tsp kosher salt evenly over the 4 skin-on salmon fillets. Let them sit for 15 minutes to draw out moisture and remove any fishy odor.
- Make the Marinade: In a ziplock bag, combine 60 ml (4 tbsp) mirin and 15 ml (1 tbsp) soy sauce. The bag helps the marinade spread evenly, and the suction allows it to soak into the salmon quickly.
- Rinse and Dry the Salmon: After 15 minutes, rinse the salt and moisture from the salmon with 15 ml (1 tbsp) sake. Pat the fillets dry with paper towels.
- Marinate: Place the salmon fillets in the marinade bag, seal, and remove the air. Refrigerate for exactly 2 days.
- To Bake the Salmon (2 Days Later):
- Preheat the Oven: Remove the salmon from the fridge 15–20 minutes before cooking to bring it closer to room temperature. Preheat the oven to 230ºC (450ºF). For a convection oven, reduce the temperature by 15ºC (25ºF).
- Prepare the Salmon for Baking: Place the marinated salmon fillets on a parchment-lined baking sheet. Save the remaining marinade for later use.
- Bake the Salmon: Bake for 15–20 minutes until the internal temperature reaches 63ºC (145ºF). Use an oven probe thermometer for accuracy.
- Broil the Salmon: After baking, switch the oven to broil and move the rack to the middle. Brush the salmon with the reserved marinade, then broil for 2–3 minutes until slightly charred.
- To Serve: Serve the salmon with your choice of sides, such as steamed rice with furikake seasoning, sautéed greens with ginger, and roasted miso garlic cauliflower.
- To Store: Store leftovers in an airtight container in the fridge for 2 days or in the freezer for up to a month.
Recipe Tips:
- Don’t Skip the Salt Step: Salting the salmon first helps remove moisture and fishy smells, making the fish taste fresher.
- Marinate in a Ziplock Bag: Using a bag helps the marinade spread better and infuse more flavor into the salmon.
- Rinse and Dry: After salting, rinse the salmon with sake and dry it well to make sure the marinade sticks.
- Use a Thermometer: An oven probe thermometer helps you cook the salmon just right, at 145°F (63°C), so it’s not overcooked.
- Broil for Flavor: Broiling the salmon after baking gives it a crispy, flavorful finish.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover salmon cool down before storing it in an airtight container in the fridge for 2 days.
- Freeze: After cooling, store the salmon in an airtight container or freezer bag and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheat: Preheat the air fryer to 160°C (320°F). Reheat the salmon for 5–7 minutes, checking halfway through.
Nutrition Facts:
- Calories: 280 kcal
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 60mg
- Sodium: 450mg
- Potassium: 650mg
- Total Carbohydrate: 12g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 28g
Try More Nigella Lawson Recipes:
Nigella Mirin Salmon Recipe
Description
This easy and flavorful Nigella Mirin Salmon is a simple yet delicious dish perfect for any weeknight meal. With just a few key ingredients like mirin and soy sauce, you can create a tender, juicy salmon with a sweet, savory glaze. Quick to prepare and easy to customize, it’s a meal everyone will love!
Ingredients
For the Salmon:
For the Marinade:
Instructions
- Prepare the Salmon: Sprinkle 1 tsp kosher salt evenly over the 4 skin-on salmon fillets. Let them sit for 15 minutes to draw out moisture and remove any fishy odor.
- Make the Marinade: In a ziplock bag, combine 60 ml (4 tbsp) mirin and 15 ml (1 tbsp) soy sauce. The bag helps the marinade spread evenly, and the suction allows it to soak into the salmon quickly.
- Rinse and Dry the Salmon: After 15 minutes, rinse the salt and moisture from the salmon with 15 ml (1 tbsp) sake. Pat the fillets dry with paper towels.
- Marinate: Place the salmon fillets in the marinade bag, seal, and remove the air. Refrigerate for exactly 2 days.
- To Bake the Salmon (2 Days Later):
- Preheat the Oven: Remove the salmon from the fridge 15–20 minutes before cooking to bring it closer to room temperature. Preheat the oven to 230ºC (450ºF). For a convection oven, reduce the temperature by 15ºC (25ºF).
- Prepare the Salmon for Baking: Place the marinated salmon fillets on a parchment-lined baking sheet. Save the remaining marinade for later use.
- Bake the Salmon: Bake for 15–20 minutes until the internal temperature reaches 63ºC (145ºF). Use an oven probe thermometer for accuracy.
- Broil the Salmon: After baking, switch the oven to broil and move the rack to the middle. Brush the salmon with the reserved marinade, then broil for 2–3 minutes until slightly charred.
- To Serve: Serve the salmon with your choice of sides, such as steamed rice with furikake seasoning, sautéed greens with ginger, and roasted miso garlic cauliflower.
- To Store: Store leftovers in an airtight container in the fridge for 2 days or in the freezer for up to a month.
Notes
- Don’t Skip the Salt Step: Salting the salmon first helps remove moisture and fishy smells, making the fish taste fresher.
- Marinate in a Ziplock Bag: Using a bag helps the marinade spread better and infuse more flavor into the salmon.
- Rinse and Dry: After salting, rinse the salmon with sake and dry it well to make sure the marinade sticks.
- Use a Thermometer: An oven probe thermometer helps you cook the salmon just right, at 145°F (63°C), so it’s not overcooked.
- Broil for Flavor: Broiling the salmon after baking gives it a crispy, flavorful finish.
Nigella Mirin Salmon Recipe