Japanese salmon

Japanese salmon

Servings : 4
Preparation Time : 10 minutes
Cooking Time : 10 minutes
Marinating : 2 hours



  • 4 salmon filets
  • 12 cl -1/2 cup soy sauce
  • 8 cl - 1/3 cup mirin
  • 2 tbsp honey
  • 2 green oinions
  • 1 tsp sesam seeds
  • Sunflower oil
  • Salt and pepper



1. In a small saucepan, combine the soy sauce, mirin and honey. Bring to a boil. Simmer over medium heat and let reduce 3 mns. Remove from heat and let cool.

2. Put the salmon filets in a freezer bag and coat them with half the sauce. Seal the bag and marinate for 2 hours.

3. Chop the green oinions.

4. Heat up your plancha over a fairly high heat.

5. Drain the salmon. Pour a little oil on the plancha. Brown the salmon filets on the skin side and cook until the skin is crispy.

6.Turn the salmon filets on the flesh side and begin to brown them.

7.Turn again, brush with some sauce and turn again on the flesh side and keep browning. Meanwhile, brown the green onions.

8. In four plates, drizzle the salmon filets with the remaining sauce and garnish with the sesame seeds.

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