Japanese · Lunch
Japanese Grilled Salmon Sandwich
Soy-and-mirin glazed salmon fillet grilled until lacquered and flaking, tucked into a toasted milk bun with kewpie-style mayonnaise, shredded cabbage, cucumber ribbons and pickled ginger. The glaze reduces to a sticky umami-sweet coating, echoing yakitori-style tare, while quick-pickled vegetables add crunch and acidity against the rich fish.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
39.8gProtein
29.6gFat
42.1gCarbs
13.2gSugar
3.1gFiber
1489mgSodium
115mgChol
5.4gSat Fat
790mgPotassium
95mgCalcium
2.6mgIron
4.9mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
Instructions
1
Prep
Pat the salmon fillet dry and season both sides with black pepper. Whisk soy sauce, mirin, sake and sugar in a bowl.
2
Marinate
Pour half the glaze over salmon in a shallow dish and let sit 10 minutes at room temperature.
3
Sear
Heat sesame oil in a nonstick skillet over medium-high heat, lay salmon skin-side down, and cook 4 minutes until skin crisps and releases easily.
4
Glaze
Flip salmon, brush with remaining glaze, and cook over medium heat 3–4 minutes until glaze reduces to a sticky coating and flesh flakes easily.
5
Toast
Split the bun and toast cut sides in the same skillet over medium heat 1 minute until golden brown.
6
Build
Spread mayonnaise on bottom bun, layer cabbage and cucumber slices, set glazed salmon on top, scatter pickled ginger and sliced scallion.
7
Plate
Cap with top bun half and serve immediately while salmon is warm and bun is crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet, skin on
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sake
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp sesame oil
- 22 hamburger bun (potato or milk bun)
- 2 tbsp2 tbsp mayonnaise
- 50g50g cabbage
- 1212 thin cucumber slices
- 2 tbsp2 tbsp pickled ginger
- 22 scallion
- 1/2 tsp1/2 tsp black pepper
