Seafood > Salmon > Glazed Salmon

Shiokara-Glazed Salmon Recipe

Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup shiokara (fermented squid or seafood paste)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp honey
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- Salt and pepper to taste
- Sliced green onions and sesame seeds for garnish

Special equipment needed:
- Baking sheet
- Aluminum foil
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.
2. In a mixing bowl, whisk together shiokara, soy sauce, mirin, honey, grated ginger, sesame oil, and cornstarch until well combined.
3. Season the salmon fillets with salt and pepper on both sides.
4. Brush the shiokara glaze generously over the salmon fillets, covering them completely.
5. Place the salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Garnish with sliced green onions and sesame seeds before serving.


Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 3g
Cholesterol: 80mg
Sodium: 550mg
Total carbohydrates: 10g
Dietary fiber: 0g
Sugar: 7g
Protein: 34g

Substitutions for ingredients:
- If shiokara is not available, you can substitute it with miso paste or oyster sauce.
- Instead of salmon, you can use any other type of fish such as cod, halibut, or trout.

Variations:
- For a spicier version, add some red pepper flakes or sriracha sauce to the shiokara glaze.
- You can also add some minced garlic or chopped scallions to the glaze for extra flavor.

Tips and tricks:
- Make sure to brush the shiokara glaze generously over the salmon fillets to ensure that they are well coated.
- If the glaze is too thick, you can thin it out with a little bit of water or sake.
- To prevent the salmon from sticking to the foil, you can lightly grease it with some cooking spray or oil.

Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the salmon, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Alternatively, you can reheat it in the oven at 350°F (180°C) for 10-15 minutes.

Presentation ideas:
Serve the shiokara-glazed salmon on a bed of steamed rice or quinoa, and garnish with sliced green onions and sesame seeds.

Garnishes:
Sliced green onions and sesame seeds

Pairings:
This salmon dish pairs well with a side of stir-fried vegetables or a simple green salad.

Suggested side dishes:
- Steamed rice or quinoa
- Stir-fried vegetables
- Green salad

Troubleshooting advice:
- If the shiokara glaze is too salty, you can balance it out with a little bit of sugar or honey.
- If the salmon is overcooked, it will be dry and tough. Make sure to check it frequently while it's baking to avoid overcooking.

Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F (63°C) to ensure that it is safe to eat.
- Always wash your hands and cooking surfaces thoroughly before and after handling raw fish.

Food history:
Shiokara is a traditional Japanese dish made from fermented seafood, usually squid or shrimp. It has a strong, salty flavor and is often served as a condiment or appetizer.

Flavor profiles:
The shiokara glaze adds a salty, umami flavor to the salmon, while the honey and mirin balance it out with a touch of sweetness. The ginger and sesame oil add depth and complexity to the dish.

Serving suggestions:
Serve the shiokara-glazed salmon with a side of steamed rice or quinoa, and pair it with a simple green salad or stir-fried vegetables for a complete meal.

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Region: Japanese

Taste: Salty, Umami, Fishy, Savory, Tangy