This simple recipe uses only three ingredients for the marinade, but the trio of umami soy sauce, sweet mirin, and garlic accent the salmon perfectly. Mirin is a type of Japanese cooking wine and could be swapped with 1/2 cup rice vinegar + 2 teaspoons of sugar, or an equivalent amount of dry sherry if you’re in a pinch. But be careful--marinate the fish for a maximum of one hour if using rice wine vinegar.
2 salmon fillets (king, coho, sockeye, or keta all work for this recipe) Available in Our Seafood Subscription Box
3 tablespoons soy sauce
1/2 cup mirin
3 cloves garlic, minced
Mix soy sauce, mirin, and garlic in a shallow baking dish. Lay salmon meat-side down on marinade. Marinade for at least 30 minutes but up to 24 hours.
BAKE OR GRILL
To bake: heat oven to 350°F. Bake salmon for 15-20 minutes, or until salmon flakes with a fork and is still pink in middle.
To grill: Heat grill to medium-high heat, oil grill grates well. Start with the salmon skin-side down, close lid of grill and cook until salmon flakes, about 12-15 minutes.
Serve with rice, and steamed or sautéed seasonal vegetables.