Salmon with Asian Sauces

Salmon with Asian Sauces

Serves 4
Dietary Dairy Free, Nut Free
Meal type Entrée
This recipe was adapted from Gourmet, May 2001.


  • 4 6-ounce salmon fillets


  • ½ cup mirin
  • 2 Tablespoons soy sauce
  • ¼ cup unseasoned rice vinegar
  • 1 tablespoon fresh ginger (peeled and finely grated)

Honey Soy Sauce

  • 4 Tablespoons soy sauce
  • ½ cup honey
  • 2 Tablespoons fresh lime juice

Wasabi Sauce

  • 2 Tablespoons wasabi powder
  • 4 Tablespoons water (4 tablespoons water to thin the wasabi to a drizzling sauce)


Photograph courtesy of Rainer Heckmann.

This recipe was adapted from Gourmet, May 2001.


Step 1
Stir together mirin, soy sauce, vinegar, and ginger in a shallow baking dish.
Step 2
Add fish skin side up and marinate, covered, at room temperature for 15 minutes.
Step 3
Pre-heat broiler.
Honey Soy Sauce
Step 4
Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened (approximately 6 minutes).
Step 5
Turn off heat.
Step 6
Reheat sauce slightly before serving.
Wasabi Sauce
Step 7
Stir together wasabi and water in small bowl.
Step 8
Set aside.
Salmon and Sauces
Step 9
Remove salmon from marinade and discard marinade. Preheat broiler and broil salmon, skin side down on oiled rack of broiling pan 6” from heat until fish is just cooked through, approximately 7 minutes.
Step 10
Serve salmon on individual plates, drizzled with the soy-honey sauce and dotted with the wasabi sauce.