Sake-Glazed Salmon with Orange (Printable Version)

Delicately glazed salmon fillets with bright orange and savory sake-soy flavors, perfect for an elegant dinner.

# Ingredient List:

→ Fish

01 - 4 salmon fillets, 6 oz each, skin-on or off

→ Glaze

02 - 1/4 cup sake
03 - 2 tbsp low-sodium soy sauce
04 - 1 tbsp mirin
05 - 1 tbsp honey or maple syrup
06 - Zest of 1 orange
07 - 2 tbsp freshly squeezed orange juice
08 - 1 tsp freshly grated ginger
09 - 1 small garlic clove, minced

→ Garnish

10 - 1 tsp sesame seeds
11 - 2 green onions, thinly sliced
12 - Orange wedges (optional)

# How to Make It:

01 - Combine sake, soy sauce, mirin, honey, orange zest, orange juice, ginger, and garlic in a small saucepan. Bring to a gentle boil over medium heat, reduce heat, and simmer for 4 to 5 minutes until slightly thickened. Remove from heat and set aside.
02 - Pat salmon fillets dry with paper towels and season lightly with salt.
03 - Heat a nonstick skillet or grill pan over medium-high heat. Add a drizzle of oil if preferred. Place salmon fillets skin-side down and sear for 3 to 4 minutes until crisp.
04 - Flip the salmon and brush generously with the sake-orange glaze. Cook for another 3 to 4 minutes, brushing occasionally with more glaze until cooked through and caramelized.
05 - Remove from heat, drizzle remaining glaze over the salmon, then garnish with sesame seeds, green onions, and optional orange wedges. Serve immediately.

# Expert Advice:

01 -
  • The glaze caramelizes beautifully, creating a glossy, restaurant-quality finish that looks like you spent hours in the kitchen.
  • Orange zest and juice bring a bright, unexpected twist that cuts through the richness of salmon perfectly.
  • It comes together in 30 minutes but tastes like something you'd order at a fancy downtown spot.
  • The sake adds a subtle depth that soy sauce alone could never achieve.
02 -
  • Do not skip drying the salmon, wet fish will steam instead of sear and you will miss that crispy edge.
  • Simmer the glaze just until it thickens slightly, over-reducing it will make it too salty and sticky.
  • Brush the glaze on during the last few minutes of cooking so it caramelizes without burning.
03 -
  • Use a microplane to zest the orange directly over the saucepan so the oils fall right into the glaze.
  • If your skillet is not nonstick, let the salmon sear undisturbed until it releases naturally, forcing it will tear the fish.
  • Save a little glaze on the side to drizzle over your rice, it is too good to waste.

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