Japanese Salmon Fillets

Charmaine Lu -
  • 3 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp wasabi
  • 3cm ginger, grated
  • ½ tbsp runny honey
  • 4 x skin-on salmon fillets
  • 3 tbsp vinegar
  • 1 tsp sugar
  • ½ cucumber, cut into ribbons with a peeler
  • 1 sliced spring onion
  • 1 tsp sesame seeds
  • Preheat the grill to medium. Pour the soy sauce, mirin, ginger, honey and wasabi into a bowl and whisk until combined, then add the salmon and toss to coat. Marinate for 15 mins. Meanwhile, mix the sugar and vinegar in a bowl until the sugar has dissolved, then stir in the cucumber ribbons, spring onions and sesame seeds. Leave to pickle until ready to serve.
  • Place the salmon, skin side up, under the grill for 3 mins, then flip and cook for another 2 mins or until done to your liking. Drain the cucumber and serve alongside the salmon with a scattering of spring onions.
10 mins
4 serving