This Mirin Glazed and Roasted Salmon Recipe is a fresh healthy salmon dinner using Asian flavors. Garnished with blistered petite heirloom tomatoes, this is a quick, easy and an exceptional culinary treat.
What Is Mirin Cooking Wine?
Have you ever cooked with Mirin Sweet Cooking Rice Wine? If you haven’t you’re missing out.
It’s a staple ingredient in many Japanese dishes, from Teriyaki to Ramens.
The label also tells me it’s used for making sushi rice, great for adding to dipping sauces, or sprinkling over grilled fish. It’s similar to Sake, but has more sugar and lower alcohol content.
It’s a subtly sweet, slightly tangy Japanese rice wine.
My recent search for Mirin in its pure form left me empty handed. Five liquor stores later and I was still empty handed. Heading to my local grocer, I found a couple of bottles labeled “aji-mirin” which translates to “tastes like mirin”.
The label tells me added sweeteners were involved,. corn syrup to be exact. That’s fine – It’ll still do the trick. If you can’t find Mirin you can, sub in a dry sherry or a sweet marsala wine.
Dry white wine or rice vinegar will also do, though you’ll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use.
A couple weeks ago, I sprinkled Mirin over fresh green beans that had simply been salt and peppered and were cooking on my stove top in butter. Mirin seemed to add a mysterious rich flavor, Unami as I learned in Culinary School, And so my “sticky beans” were born. Delicious and simple.
Let’s Make Glazed Salmon
For this week’s Salmon Saturday, I defrosted two wild caught sockeye salmon fillets from my freezer stash. Then stirred together equal parts of Mirin, soy sauce and light brown sugar to cook my salmon filets. 1/8 cup each for two salmon filets.
Whisking the ingredients in a small bowl to combine well, I simmered the sauce stove top to thicken and then transferred the sauce to a shallow bowl, and placed the filets, flesh side down, in the sauce for about ten minutes.
Transferring the fillets to a parchment paper lined sheet pan, the fillets were roasted for 20 minutes with a healthy basting of the Mirin mixture every five minutes.
About 10 minutes into the roasting time, I added heirloom petite tomatoes to cook just until they were blistered.
Simply side the salmon with your favorite green veggie and serve over rice. I drizzled the glaze over the salmon and the rice…it was delicious…especially the rice. I sprinkled some fresh snipped chives from my garden and we enjoyed a nice dinner all in about thirty minutes.
Mirin Glazed Roasted Salmon Recipe
I hope you give this roasted salmon recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe. I truly love hearing from my readers.
And if you have a favorite glazed salmon recipe, let me know, I’d love to give it a try.
More Roasted Salmon Recipes:
- Peach Jam Glazed Salmon
- Roasted Tomato Basil Parmesan Salmon
- Maple Mustard Glazed Salmon
- Salmon with Caper Sauce
Mirin Glazed Salmon Fillet Recipe
- 2 Salmon Fillets
- 1/8 cup soy sauce
- 1/8 cup Mirin Sweet CookingWine
- 1/8 cup light brown sugar
- salt and pepper to taste
- Preheat oven to 400 degrees
- Place salmon fillets on a small sheet pan lined with parchment paper for easy cleanup.
- Lightly salt and pepper salmon
- In a small sauce pan, mix together the soy sauce, Mirin Cooking Wine and Brown Sugar. Cook this mixture over medium heat until starting to thicken. About 10 minutes.
- Baste the salmon with the sauce mixture.
- Place salmon fillets on the middle rack of the oven.
- Cook 20 minutes, basing with sauce every 5 minutes.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.