Japanese BBQ Salmon
This delicious Japanese marinated salmon is tender, savory, and slightly sweet, infused with soy sauce, mirin, and ginger for a perfectly balanced flavor.
Servings: 4 people
Ingredients
- 4 salmon fillets skin-on or skinless, about 6 oz each
- ½ cup Banchan Japanese BBQ sauce or similar Japanese-style soy BBQ sauce
- 1 tbsp soy sauce optional, for extra umami
- 1 tsp sesame oil
- 1 tbsp neutral oil vegetable or avocado oil for frying
- Garnish: toasted sesame seeds chopped green onions, lemon wedges
Instructions
- Pat salmon dry.
- In a bowl or zip-top bag, combine salmon fillets with Banchan Japanese BBQ sauce, soy sauce, and sesame oil.
- Marinate in the refrigerator for 15–30 minutes (up to 1 hour for deeper flavor).
- Heat 1 tbsp neutral oil in a nonstick or cast-iron skillet over medium-high heat.
- Remove salmon from marinade (reserve a couple of tablespoons of marinade for glazing).
- Place salmon skin-side down (if skin-on) and cook 3–4 minutes until skin is crispy and flesh is about 60% cooked.
- Flip and cook 2–3 more minutes until salmon reaches your desired doneness (internal temp ~125°F for medium).
- In the last 30 seconds, spoon a little reserved marinade over the fillets for a glossy finish.
- Optional: turn heat to high briefly to caramelize the glaze.
- Sprinkle with toasted sesame seeds and green onions.
- Serve with steamed rice, pickled veggies, or a side of stir-fried greens.
Nutrition
Calories: 333kcal | Carbohydrates: 10g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 885mg | Potassium: 859mg | Fiber: 0.04g | Sugar: 8g | Vitamin A: 68IU | Calcium: 21mg | Iron: 1mg
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