Savor the essence of the ocean with this flame-grilled salmon, enriched with omega-3 and glazed in a soy umami marinade.
Did you know?
Did you know that soy sauce, a key ingredient in this recipe, has a history in Japan dating back to the 7th century? Its umami-rich flavor is a cornerstone of Japanese cuisine.
Imagine the gentle lap of waves against the hull of a fishing boat, the air redolent with the salty tang of the sea. That is the essence we capture with our Umami Soy-Glazed Grilled Salmon, kissed by the flames of an open grill to bring out the natural omega-3 richness.
This dish is not simply a meal; it's a foray into the heart of Japanese culinary excellence, where simplicity meets profound depth of flavor. Each bite of the salmon, marinated in a symphony of soy, mirin, and a hint of yuzu, promises not just a rush of omega-3 fatty acids for your well-being, but a reminder of the carefree days spent near the ocean's embrace.
Ingredients
To bring the wonders of the sea to your plate, you will need the following curated selection of ingredients.
Japanese yuzu fruit is celebrated for its tantalizing citrus aroma that adds an exotic twist to the marinade. When in season, the fresh yuzu juice will elevate the dish to a new level of gourmet sophistication.
- 4 salmon fillets, skin on (about 150g each)
- 30ml soy sauce
- 20ml mirin
- 10ml yuzu juice or lemon juice
- 2 cloves of garlic, minced
- 5g ginger, freshly grated
- 5ml sesame oil
- 15g scallions, finely chopped for garnish
- 5g sesame seeds, toasted, for garnish
- Olive oil, for grilling
Steps
Archiving the harmonious balance of a perfect umami flavor with the delicate salmon requires following these essential steps.
- In a bowl, whisk together soy sauce, mirin, yuzu or lemon juice, minced garlic, and grated ginger to create the marinade.
- Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and let them marinate in the refrigerator for at least 20 minutes.
- Preheat the grill to a medium-high heat. Brush the grill with olive oil.
- Remove the salmon from the marinade, letting the excess drip off. Place the fillets on the grill, skin-side down, and cook for about 4 minutes.
- Carefully flip the salmon and brush the top with the reserved marinade. Grill for another 4 minutes, or until the salmon is opaque throughout.
- Once cooked, drizzle sesame oil over the fillets.
- Garnish with scallions and toasted sesame seeds before serving.
Add some extra love
For an extra touch of finesse, serve the salmon over a bed of light, fluffy Japanese rice or a green leafy salad dressed in a light vinaigrette.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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