Autumn-inspired salmon and shiitake with a rich butter-soy glaze! Crispy skin and aromatic sauce—absolutely delicious!
Ingredients
2 servings- Fresh salmon fillet (or year-round salmon)2 fillets
- Shiitake mushrooms1 pack
- Butter10–15 g
- ★Sake1 tbsp
- ★Soy sauce1 tbsp
- ★Mirin1 tbsp
- ★Sugar1 tbsp
- ★Coarsely ground black pepperoptional
- ★Pink peppercornsoptional
- Oilto taste
- Wasabioptional
Directions
20 min- 1
Mix together 1 tbsp sake, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp sugar. Remove any bones from the salmon fillets and cut each fillet into thirds.
- 2
Heat oil in a frying pan over medium heat. Place the salmon skin-side down and lightly press with a spatula until the surface turns a golden brown.
- 3
If the salmon fillets are lined up side by side with skin facing down, support them against each other as shown in the photo and pan-fry them.
- 4
Cook both sides of the salmon until golden brown. Add 1 pack of shiitake mushrooms to the empty space in the pan and stir-fry for about 2 minutes. Then add all the ★ seasonings at once and reduce the heat to low.
- 5
Place 10–15 g of butter in the pan, cover with a lid, and let it melt.
- 6
Once the butter has melted, remove the lid, return heat to medium, and shake the pan while coating the salmon and mushrooms with the sauce.
- 7
Transfer to a serving dish and drizzle the remaining sauce from the pan over the top. Sprinkle with coarsely ground black pepper and pink peppercorns to taste, and serve with wasabi on the side.
- 8
If using salted salmon, reduce the soy sauce to just a few drops to add flavor without overpowering the dish.
Tips
Ensure the frying pan is well-heated before adding the salmon to prevent the skin from sticking. Lightly dusting the salmon with flour before cooking helps prevent the skin from peeling off and adds a subtle thickening effect to the sauce, enhancing the overall appearance.
Nutrition
Per serving- Calories320 kcal
- Protein28 g
- Fat16 g
- Carbs8 g
- Sodium1.8 g
Autumn-inspired salmon and shiitake with a rich butter-soy glaze! Crispy skin and aromatic sauce—absolutely delicious!
Ingredients
2 servings- Fresh salmon fillet (or year-round salmon)2 fillets
- Shiitake mushrooms1 pack
- Butter10–15 g
- ★Sake1 tbsp
- ★Soy sauce1 tbsp
- ★Mirin1 tbsp
- ★Sugar1 tbsp
- ★Coarsely ground black pepperoptional
- ★Pink peppercornsoptional
- Oilto taste
- Wasabioptional
Directions
20 min- 1
Mix together 1 tbsp sake, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp sugar. Remove any bones from the salmon fillets and cut each fillet into thirds.
- 2
Heat oil in a frying pan over medium heat. Place the salmon skin-side down and lightly press with a spatula until the surface turns a golden brown.
- 3
If the salmon fillets are lined up side by side with skin facing down, support them against each other as shown in the photo and pan-fry them.
- 4
Cook both sides of the salmon until golden brown. Add 1 pack of shiitake mushrooms to the empty space in the pan and stir-fry for about 2 minutes. Then add all the ★ seasonings at once and reduce the heat to low.
- 5
Place 10–15 g of butter in the pan, cover with a lid, and let it melt.
- 6
Once the butter has melted, remove the lid, return heat to medium, and shake the pan while coating the salmon and mushrooms with the sauce.
- 7
Transfer to a serving dish and drizzle the remaining sauce from the pan over the top. Sprinkle with coarsely ground black pepper and pink peppercorns to taste, and serve with wasabi on the side.
- 8
If using salted salmon, reduce the soy sauce to just a few drops to add flavor without overpowering the dish.
Nutrition
Per serving- Calories320 kcal
- Protein28 g
- Fat16 g
- Carbs8 g
- Sodium1.8 g
Tips
Ensure the frying pan is well-heated before adding the salmon to prevent the skin from sticking. Lightly dusting the salmon with flour before cooking helps prevent the skin from peeling off and adds a subtle thickening effect to the sauce, enhancing the overall appearance.