Japanese Marinated Salmon
Japanese Marinated Salmon



  • 2 salmon fillets, about 150g each
  • 1 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tbsp sake
  • ½ tbsp oil
  • Rice and pickles to serve
  • Mix all of the ingredients - apart from the oil - together in a ziplock bag or lidded tupperware box, then marinate overnight.
  • When ready to cook, add ½ tbsp oil to a non-stick pan, and fry the salmon skin-side down for 3 minutes or until crispy. Drizzle the remaining marinade over the flesh, then flip the fish and cook for 2-3 minutes on the other side. Serve with rice and pickles.
10 mins
2 serving
This recipe pairs perfectly with the Moondarra Chardonnay Sparkling (Petillant Naturel) 2021 from Gippsland, Australia.

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