Yakisake – Salmon Baked in Soy-Butter Sauce Recipe
Yakisake is a simple salmon dish inspired by Japanese cuisine – the fish is briefly marinated, then baked or grilled with butter and soy sauce. In Japan, similar dishes are often served in small portions alongside rice and miso soup for breakfast or lunch. The combination of buttery aroma with slightly salty soy sauce creates a very addictive flavor.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- salmon - 450 g
- soy sauce - 3 tablespoons
- mirin - 2 tablespoons
- butter - 40 g
- garlic - 1 clove
- ginger - 10 g
- lemon - 0.5 piece
- sugar - 0.5 teaspoons
- oil - 1 teaspoon
- spring onion - 1 piece
Main Ingredient:
salmon
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper and lightly brush it with oil.
- Rinse the salmon and pat dry with a paper towel. Cut into 3 portions, leaving the skin on if there is any.
- Finely chop the garlic, peel the ginger and grate it on a fine grater. Slice the spring onion into thin rounds.
- In a bowl, mix the soy sauce, mirin, sugar, garlic and ginger. Place the salmon pieces in the marinade, coat thoroughly and set aside for 10–15 minutes at room temperature.
- After this time, place the salmon on the prepared tray, skin side down. Put a small slice of butter on each piece and distribute the remaining butter between the pieces.
- Place the tray in the preheated oven and bake for 10–12 minutes, until the salmon is opaque on top and just begins to flake when pressed gently with a fork.
- For the last 2–3 minutes you can turn on the grill function so the top browns slightly, but be careful not to dry out the fish.
- After removing from the oven, drizzle the salmon with lemon juice and sprinkle with spring onion. Serve immediately, spooning over the sauce that has collected on the tray.
Storage
In fridge:
2 days
Freezing:
Yes
Upieczonego łososia przechowuj w lodówce w szczelnym pojemniku do 2 dni. Możesz go też zamrozić w porcjach do 2 miesięcy; po rozmrożeniu najlepiej podgrzać krótko w piekarniku pod przykryciem lub wykorzystać na zimno do sałatki.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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