Ingredients:

  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon mirin (15 ml)
  • 1 tablespoon sake (15 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon honey (15 ml)
  • 1 tablespoon grated fresh ginger (15 ml)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 green onion, thinly sliced
  • 1 teaspoon sesame oil (5 ml)
  • ¼ teaspoon red pepper flakes (optional)
  • 2 salmon steaks (6-8 ounces/170-225g each), skin on or off, about 1-inch thick

Instructions:

  1. Whisk together all marinade ingredients in a bowl until well combined.
  2. Place salmon steaks in a baking dish or resealable bag.
  3. Pour the marinade over the salmon, ensuring both sides are coated.
  4. Marinate in the refrigerator for at least 30 minutes.
  5. Heat skillet or grill pan over medium-high heat.
  6. Remove salmon from marinade (reserve remaining marinade).
  7. Cook salmon for 4-6 minutes per side, depending on thickness.
  8. Baste salmon with reserved marinade during the last few minutes of cooking.
  9. Check for doneness – salmon should flake easily with a fork and the internal temperature should reach 145°F (63°C).
  10. Garnish with sesame seeds and thinly sliced green onions (optional).
  11. Serve immediately.