Sake Citrus Cinnamon Salmon (Printable Version)

Tender salmon glazed with sake, fresh citrus, and a hint of cinnamon creates a vibrant main dish.

# Ingredient List:

→ Fish

01 - 4 salmon fillets (6 oz each), skin on or off as preferred

→ Glaze

02 - 1/2 cup sake
03 - 1/4 cup freshly squeezed orange juice
04 - 2 tbsp soy sauce
05 - 2 tbsp honey
06 - 1 tbsp brown sugar
07 - 1 tsp finely grated fresh ginger
08 - 1/2 tsp ground cinnamon
09 - Zest of 1 lemon
10 - Zest of 1 orange
11 - Pinch of sea salt
12 - Freshly ground black pepper, to taste

→ Garnish

13 - 1 spring onion, thinly sliced
14 - 1 tbsp toasted sesame seeds
15 - Lemon or orange wedges

# How to Make It:

01 - Combine sake, orange juice, soy sauce, honey, brown sugar, ginger, cinnamon, lemon zest, and orange zest in a small saucepan. Simmer gently over medium heat, stirring until sugar dissolves. Reduce for 6 to 8 minutes until the mixture thickens and halves in volume. Remove from heat and set aside.
02 - Preheat oven to 400°F or prepare broiler on medium-high setting.
03 - Arrange salmon fillets on a parchment-lined baking tray. Lightly season with sea salt and freshly ground black pepper.
04 - Brush salmon generously with the prepared sake-citrus glaze, reserving some for basting during cooking.
05 - Bake for 10 to 12 minutes until salmon is just cooked through and flakes easily with a fork. For enhanced glaze caramelization, brush again with glaze and broil for 1 to 2 minutes.
06 - Transfer salmon to plates, drizzle remaining glaze over the top, and garnish with sliced spring onion, toasted sesame seeds, and citrus wedges.

# Expert Advice:

01 -
  • The glaze caramelizes beautifully, giving you that restaurant-quality shine without any fuss or special technique.
  • It comes together in 30 minutes flat, which means weeknight elegance without the stress.
  • The warming spice of cinnamon paired with citrus is unexpectedly comforting and completely crave-worthy.
02 -
  • Don't skip reducing the glaze—a full reduction is what transforms loose ingredients into something with real body and shine that actually coats the fish.
  • Overcooked salmon is dry salmon; pull it out the moment it flakes, which is usually right around that 10 to 12 minute mark.
  • If you're broiling, do it in the final minute or two only—it's about caramelization, not cooking through.
03 -
  • Make the glaze while your oven preheats so everything comes together smoothly without scrambling at the last minute.
  • Room temperature salmon cooks more evenly than cold salmon straight from the fridge—pull your fillets out 10 minutes before cooking.
  • Keep your sesame seeds in the freezer; they stay fresher and release more flavor when you toast them warm.

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