2 Serves
21 Mins
16 g
37 g
20 g
In a small saucepan, combine the mirin, white vinegar, soy sauce, honey, ginger, and wasabi. Whisk the mixture over medium-high heat until it reaches a boil, then reduce to medium and simmer for 5-10 minutes until the glaze thickens slightly.
Ingredients, vitamins, and health benefits
Mirin
White Vinegar
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KenyanVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
23 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
231 mg / 1,250 mgPotassium
303 mg / 4,700 mgSodium
1121 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
19 g / 50 gSaturated Fat
3 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Preheat your oven to 220°C. Season the salmon fillets generously with kosher salt and black pepper.
Heat olive oil in an oven-proof skillet over medium-high heat until shimmering. Place the salmon in the skillet, skin-side up, and sear undisturbed for 3-4 minutes.
Flip the salmon skin-side down, brush the top with the prepared glaze, and transfer the skillet to the preheated oven for 4 minutes.
Remove from the oven and drizzle the remaining glaze over the salmon before serving.
Soy Sauce
Honey
Ginger
Wasabi
Salmon
Kosher Salt
Black Pepper
Olive Oil
Vitamin A
0 µg / 900 µgVitamin C
0 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
23 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
231 mg / 1,250 mgPotassium
303 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
19 g / 50 gSaturated Fat
3 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g