Salmon Fillets with Soy-Honey and Wasabi Sauce

  • Preparation Time: 15 minutes
  • Cook time: 6 minutes
  • Yield: 4 servings


  • 4 Salmon Fillets (6 oz each)
  • 1 Tbsp fresh Ginger, peeled & finely grated
  • 1/2 cup Mirin (Japanese Sweet Rice Wine)
  • 1/4 cup Rice Vinegar, not seasoned
  • 2 Tbsp Soy Sauce

Soy-Honey Sauce:

  • 2 Tbsp Soy Sauce
  • 1/4 cup Honey
  • 1 Tbsp fresh Lime Juice

Wasabi Sauce:

  • 2 tsp Wasabi Powder
  • 1 Tbsp Water


In a large bowl, stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add salmon, skin side up, and marinate covered at room temperature 10 minutes, or so. Preheat broiler.

Broil salmon, skin side down, on an oiled rack of a broiler pan 5 to 7 inches from heat until salmon is just cooked through, about 6 minutes.

Serve with fresh rice and steaming asparagus. Drizzle salmon with both sauces. Garnish plate with lime. Note: Despite many Asian ingredients in this dish, the end result only slightly reflects their presence. Soy-honey and wasabi sauces can be made 2 hours ahead and kept covered at room temperature.

Soy-Honey Sauce:

Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.

Wasabi Sauce:

Combine wasabi powder and water in a small bowl stirring until well mixed.

Submitted by Lynda Purvis of Eagle River, Alaska.