Elegant Homemade Marinated Salmon (Salmon Jang)
Elegant Homemade Marinated Salmon (Salmon Jang)
Making Marinated Salmon at Home & Saketai Don Recipe
Learn how to easily make delicious marinated salmon (Salmon Jang) at home and discover how to use it to create a delightful Japanese-style salmon rice bowl (Saketai Don).
Main Ingredients- Fresh salmon fillet
- Onion
- Green onion (scallion)
- Garlic
- Chili pepper (e.g., jalapeño or red chili)
- Lemon (optional)
Marinade Sauce- Soy sauce 200ml
- Water 300ml
- Cooking sake or mirin 4 Tbsp
- Sugar 4 Tbsp
- Katsuobushi (bonito flakes) a handful (approx. 10-15g)
- Soy sauce 200ml
- Water 300ml
- Cooking sake or mirin 4 Tbsp
- Sugar 4 Tbsp
- Katsuobushi (bonito flakes) a handful (approx. 10-15g)
Cooking Instructions
Step 1
Let’s start by making the base marinade sauce for your delicious marinated salmon. In a pot, combine 200ml of soy sauce, 300ml of water, 4 Tbsp of cooking sake (or mirin), and 4 Tbsp of sugar. Add the white parts of a green onion, sliced garlic cloves, and a roughly chopped onion to infuse aromatic flavors.
Step 2
Bring the prepared sauce mixture to a rolling boil over medium heat and let it simmer for at least 10 minutes. Simmering for this duration is crucial for allowing the ingredients’ flavors to meld beautifully. About 1-2 minutes before turning off the heat, add a handful of katsuobushi (bonito flakes) and let it simmer briefly. This will add a wonderful umami depth. Remove the katsuobushi flakes or strain the sauce through a sieve if you prefer a cleaner taste.
Step 3
Allow the cooked marinade sauce to cool completely. Pouring hot sauce over the salmon can cause it to cook unevenly or break apart. Ensure the sauce is thoroughly cooled to room temperature or chilled in the refrigerator before using.
Step 4
Cut the fresh salmon fillet into bite-sized pieces, approximately 2-3 cm thick, suitable for marinating. Cutting them too thinly might cause them to break during the marinating process, so aim for a moderate thickness.
Step 5
Place the cut salmon pieces into a clean container. Top generously with thinly sliced onion and diagonally sliced chili peppers. If you have a lemon, adding a few slices will help neutralize any fishiness and add a refreshing citrus note.
Step 6
Pour the completely cooled marinade sauce over the salmon and vegetables, ensuring they are fully submerged. Cover the container tightly with plastic wrap or a lid. Refrigerate and let it marinate for at least half a day (6 hours) to achieve the perfect Salmon Jang. For a deeper flavor, you can marinate it for 12 or even 24 hours, according to your preference.
Step 7
Marinated salmon (Salmon Jang) is best enjoyed fresh. It’s recommended to consume it within 1-2 days for optimal taste and texture. While it can be stored in the marinade, the saltiness may increase, or the flavor might change over time.
Step 8
With your homemade Salmon Jang ready, let’s make a delicious Saketai Don (salmon rice bowl)! Start by preparing warm rice. For an enhanced flavor, consider mixing in a little sushi vinegar (rice vinegar, sugar, salt) into the freshly cooked rice.
Step 9
Arrange the marinated salmon pieces over the warm rice. Add the thinly sliced onion and a dollop of wasabi for a spicy kick. You can also garnish with shredded seaweed or sesame seeds for extra texture and flavor. Enjoy your restaurant-quality salmon rice bowl, made easily at home!
