Description
This easy Japanese salmon recipe delivers crispy, golden skin and flaky, tender fish, bathed in a bright, zesty Yuzu-Chili Glaze. It’s a fantastic, wholesome, and family-friendly meal that tastes gourmet but is secretly simple for busy weeknights.
Ingredients
- 2 salmon fillets, skin-on, about 6-7 oz (180-200g) each
- 0.5 teaspoon (2g) fine sea salt
- 0.25 teaspoon (0.5g) freshly ground black pepper
- 2 tablespoons (30ml) vegetable oil (for cooking salmon), plus 0.25 cup (60ml) vegetable oil (for frying garlic)
- 3 cloves garlic, thinly sliced
- 2 tablespoons (10g) fresh microgreens or thinly sliced green onion (scallions)
- 1 teaspoon (5g) black sesame seeds
- 0.25 cup (60ml) soy sauce
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15g) granulated sugar
- 2 tablespoons (30ml) yuzu juice
- 2 teaspoons (10g) chili garlic sauce
- 1 tablespoon (15ml) water
- 1 teaspoon (5g) cornstarch
Instructions
- Prepare Crispy Garlic: Heat 0.25 cup (60ml) vegetable oil in a small saucepan over medium-low heat. Add 3 thinly sliced garlic; cook 5-7 minutes, stirring occasionally, until golden brown and crisp. Remove chips with a slotted spoon to drain. (Lower heat if browning too fast.) Reserve oil.
- Whisk Up the Yuzu-Chili Glaze: Whisk soy sauce, rice vinegar, granulated sugar, yuzu juice, chili garlic sauce, water, and cornstarch in a small saucepan until smooth. Over medium heat, simmer 2-3 minutes, whisking constantly, until the glaze thickens and becomes glossy, coating a spoon. Remove from heat.
- Prep the Salmon: Pat 2 salmon fillets very dry with paper towels for crispy skin. Season both sides with 0.5 teaspoon (2g) fine sea salt and 0.25 teaspoon (0.5g) black pepper.
- Cook the Salmon: Heat 2 tablespoons (30ml) vegetable oil (or reserved garlic oil) in a large non-stick 10-inch skillet over medium-high heat until shimmering. Place salmon skin-side down. Cook 5-7 minutes until skin is deeply golden and crispy, hearing it sizzle.
- Glaze and Finish: Flip salmon. Brush generously with glaze. Cook 3-5 minutes more, basting, until cooked through and it flakes easily (60-63C / 140-145F internal).
- Garnish and Serve: Transfer glazed salmon to a plate. Drizzle remaining glaze. Scatter crispy garlic chips generously. Garnish with 2 tablespoons (10g) microgreens or green onions and 1 teaspoon (5g) black sesame seeds for vibrant color and texture contrast.
Notes
For faster prep, skip crispy garlic and mince fresh garlic into the glaze, or use pre-sliced green onions. To make gluten-free, use a certified gluten-free tamari. For a lower sugar version, reduce granulated sugar to 1 teaspoon or use a sugar substitute. A squeeze of fresh lime juice just before serving brightens flavors, and red pepper flakes can be added for more heat. Cook salmon to an internal temperature of 140-145F (60-63C) for best flaking results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 fillet (about 180g)
- Calories: 490 calories
- Sugar: 8 g
- Sodium: 1100 mg
- Fat: 34 g
- Saturated Fat: 6 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 95 mg