Kitchen notes · a little help before you start
Japanese Salmon with Mirin and Soy Sauce
Japanese Salmon with Mirin and Soy Sauce brings together salmon, soy sauce, and mirin. Leave the resting or standing step in place when planning the finish. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 1 min
- Cook
- 6 min
- Total
- 7 min
- Original yield
- Serves 4
- Ingredients
- 5 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- Asian
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
2. Remember the turn or stir
Set a reminder for the turn or stir mentioned in the method. It is an easy small step to miss while you are getting the table ready.
3. Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
Get to know the ingredients
Salmon
Look at how this ingredient comes into the method: Add salmon skin side down, cook for 2 to 3 minutes until crispy.
Soy sauce
Look at how this ingredient comes into the method: Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade overnight (or minimum 3 hours).
Mirin
Look at how this ingredient comes into the method: Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade overnight (or minimum 3 hours).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Japanese Salmon with Mirin and Soy Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade overnight (or minimum 3 hours).
Which little step is worth remembering?
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
What happens at the end?
Keep this part of the method in view: Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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