I promised Molly weeks and weeks ago that I would post this recipe, so now I finally am! I made this for our girls’ dinner group and everyone loved it! (well, everyone who would consent to show up to eat it. Some were too picky to eat fish.)
- 1/2 cup sake
- 1/2 cup soy sauce
- 1/2 cup mirin (sweet Japanese rice wine)
- 2 Tbsp finely grated fresh ginger
- 2 cloves garlic, minced
- A dash of red chili pepper flakes
- 1/4 cup white sugar
- 1 1/2 pounds of salmon fillets
- Olive oil
Mix the soy sauce, sake (I actually could not find any sake so I just used extra mirin), mirin, ginger, garlic, chile flakes, and sugar in a medium bowl. Place the salmon fillets in a sturdy freezer bag. Pour about the marinade into the freezer bag with the fish. Seal the freezer bag and place in a baking dish (so that if the bag leaks it doesn't get all over your fridge). Place in your refrigerator and chill at least 2 hours, preferably overnight. Preheat oven to 350°F. Line a baking dish with aluminum foil. Brush the top of the foil with olive oil. Drain the salmon and reserve the marinade. Place salmon on the foil, skin side down. Bake for 10-20 minutes depending on how thick the fillets are, basting frequently with the marinade, until the salmon is easily flaked with a fork.
If you have some remaining marinade, you can heat it in a small saucepan until simmering. Remove from heat and pour into a small gravy boat for serving with the salmon. This is optional.