Restaurant-Quality Salmon Soy Marinade: Effortless Homemade Recipe
Restaurant-Quality Salmon Soy Marinade: Effortless Homemade Recipe
Never difficult! Learn how to make delicious salmon soy marinade at home – a guaranteed hit!
Making salmon soy marinade at home is surprisingly easy! This recipe guarantees a delicious, melt-in-your-mouth result, just like your favorite restaurant. Perfect for a quick and flavorful meal, this versatile dish is a true rice-lover’s dream. Let’s get started!
Main Ingredients- Fresh sashimi-grade salmon 250-300g
- 1 Korean chili pepper (optional, for a spicy kick)
Marinade Sauce- Water 200cc (approx. 1 cup)
- Soy sauce 100cc (approx. 1/2 cup)
- Mirin (sweet rice wine) 50cc (approx. 1/4 cup)
- Sugar 3 Tbsp (approx. 30g, adjust to your sweetness preference)
- White part of green onion 1/5 (approx. 15g, for aroma)
- 1 piece of dried kelp (about 5cm x 5cm, for umami)
- Water 200cc (approx. 1 cup)
- Soy sauce 100cc (approx. 1/2 cup)
- Mirin (sweet rice wine) 50cc (approx. 1/4 cup)
- Sugar 3 Tbsp (approx. 30g, adjust to your sweetness preference)
- White part of green onion 1/5 (approx. 15g, for aroma)
- 1 piece of dried kelp (about 5cm x 5cm, for umami)
Cooking Instructions
Step 1
1. Prepare the marinade sauce first. In a pot, combine water (200cc), soy sauce (100cc), mirin (50cc), sugar (3 Tbsp), the white part of green onion (1/5), and the dried kelp (1 piece). Bring to a boil over medium heat. 2. Once the sauce boils, reduce the heat to low and simmer for precisely 10 seconds. You can remove the kelp immediately, or leave it in until you pour the sauce over the salmon for an even deeper umami flavor. 3. Once simmered, place the pot containing the sauce into a bowl of ice water or cold running water to quickly and thoroughly cool it down. Rapid cooling is key!
Step 2
Prepare your fresh, sashimi-grade salmon. Pat the salmon dry with paper towels and slice it into approximately 1cm thick pieces. If you prefer a more substantial bite, you can cut it slightly thicker, about 1.5cm.
Step 3
Choose an airtight container large enough to fully submerge the salmon. Place the sliced salmon into the container. Pour the completely cooled marinade sauce over the salmon. Make sure to remove the kelp from the sauce before pouring, but add the green onion pieces along with the salmon. The green onion adds a subtle aroma that helps mask any potential fishiness.
Step 4
For a touch of heat, thinly slice one Korean chili pepper and add it to the container with the salmon. You can also use red chili peppers for a pop of color. If you prefer it mild, feel free to skip this step.
Step 5
Cover the surface of the salmon with plastic wrap. Tuck the edges of the plastic wrap down to ensure the salmon is fully submerged and in contact with the marinade. This minimizes air exposure, slowing oxidation and ensuring the marinade penetrates evenly. Seal the container with its lid and refrigerate for at least 24 hours to let it mature. For the best flavor, it’s recommended to consume it within a week after marinating.
Step 6
Serve the beautifully marinated salmon generously over a bowl of steamed rice. Drizzle a little extra salmon soy marinade over the top, and for an extra decadent touch, add a raw egg yolk. Mixing it all together creates an incredibly delicious meal! This is also wonderful in poke bowls or as a side dish.
