
The Irresistible Sweet Soy Glazed Salmon Thats Taking Japan By Storm
Discover the unique flavors of Japan with this savory-sweet glazed salmon dish, perfect for a quick weeknight dinner or impressing guests.
A delectable salmon dish with a sweet soy glaze, inspired by traditional Japanese flavors.
Nutrition per serving
Ingredients
Protein
Vegetables
Spices
Sauce
Garnish
Seasoning
Instructions
Prep the Salmon
Season the salmon filets with salt and black pepper.
Make the Glaze
In a small bowl, mix soy sauce, mirin, brown sugar, rice vinegar, and sriracha.
Sauté Vegetables
In a pan, heat sesame oil and sauté garlic and ginger until fragrant. Add broccoli and snap peas, cooking until tender.
Cook the Salmon
Add the salmon to the pan, skin side down. Pour the glaze over the top and cook for about 5-7 minutes until the salmon flakes easily.
Garnish and Serve
Sprinkle black sesame seeds and chopped green onion over the salmon and serve with sautéed vegetables.
Substitutions
Common mistakes
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Nutrition Facts
Per serving
Dietary Information
Allergen Notice
Please check individual ingredients for allergens. Common allergens in recipes may include:
Always verify ingredients if you have food allergies or sensitivities. See substitutions above for allergen-free alternatives.
Health Benefits
💪 High Protein: Great for muscle building, recovery, and keeping you full longer. Ideal for active lifestyles and fitness goals.
🌿 Low Calorie: A lighter option that supports weight management without sacrificing flavor or satisfaction.
🔥 Low Carb: Compatible with keto and low-carb diets. Helps manage blood sugar levels.
🍴 Home Cooked: Cooking at home means you control the ingredients, the portions, and the quality. No hidden additives or excessive sodium.
Good For
Nutritional values are estimates based on standard ingredient data. Actual values may vary based on specific brands, preparation methods, and serving sizes. This information is not a substitute for professional dietary advice. Consult a healthcare provider for specific dietary needs.