3/15 (The Timeless Classic Salmon Mirin-Zuke
Introduction
Salmon in the US is incredibly high quality, especially at Costco. This recipe was born from my desire to enjoy that beautiful local salmon in a traditional Japanese way.
I always choose the skin-on fillets because they feel more authentic to a Japanese breakfast. If you’re not a fan of the skin, skinless works perfectly fine too!
1. Prep: Finding the Perfect Size
First, cut the large Costco salmon fillet into smaller pieces—about half the original width—to make them the perfect size for a Japanese breakfast.
2. The Marinade: The “G-M-I” Balance
For a standard portion (2–3 slices), the “Golden Ratio” is incredibly easy to remember. Just use a regular tablespoon!
- Soy Sauce: 2 tbsp
- Mirin: 2 tbsp
- Sake: 1 tbsp
Why this works? The 2:2:1 ratio is the secret to balancing the rich fat of Costco salmon with a savory Japanese finish.
Place the salmon and the marinade into a Ziploc bag. Let it marinate in the fridge overnight. By the next morning, it will be seasoned to perfection.
3. Preservation: Stocking Up
You can keep these in the freezer for about 2 to 3 weeks.
To cook, simply move one piece from the freezer to the fridge the night before. It will be ready to grill by morning.
4. The No-Flip Bake: Master the Heat
Line a baking sheet with parchment paper. No need to flip the fish—just let the oven do the work.
- Temperature: 400°F (approx. 200°C)
- Time: 10 minutes
5. Customizing the Flavor: The Joy of “Aji-hen”
If you prefer a stronger taste, feel free to add a splash of soy sauce or a pinch of salt just before eating.
The beauty of this simple recipe is how well it pairs with different condiments. My favorites are Yuzu-kosho (Citrus Chili Paste) or even a crack of Black Pepper. Explore and find your perfect match!
