AT A GLANCE
- Time: 15 minutes (5 min prep, 10 min cook)
- Serves: 2
- Key ingredient: hon mirin (true mirin, 14% alcohol)
- Equipment: Oven-safe skillet + broiler
Ingredients
- 2 salmon fillets (150g each), skin-on — center-cut fillets work best. Even thickness ensures even cooking. Remove pin bones with tweezers before starting.
- 2 tbsp mirin — hon mirin preferred for authentic caramelization. Aji-mirin will work but produces a thinner glaze.
- 1 tbsp soy sauce — standard koikuchi. The soy provides salt and color; do not increase past 1 tbsp or it overpowers the mirin sweetness.
- 1 tsp sugar — accelerates the caramelization. Can substitute 1 tsp honey for a slightly different flavor note.
- 1 tbsp white sesame seeds — for garnish. Toast in a dry pan 2 minutes if not pre-toasted.
- Neutral oil — rice bran or grapeseed. Just enough to coat the pan.
Instructions
1. Pat the salmon completely dry
Take the fillets out of the fridge 10 minutes before cooking to take the chill off. Pat every surface — including the skin — with paper towels. Press firmly. Moisture is the enemy of a crisp skin sear; any water on the surface will steam instead of fry. If the skin still feels wet after one pass, use a fresh paper towel and go again.
2. Mix the 3-ingredient glaze
Stir 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar together in a small bowl. The sugar should dissolve completely — about 15 seconds of stirring. Place this bowl next to the stove where you can reach it with one hand while the other holds a brush or spoon.
The ratio is 2:1:0.5 (mirin:soy:sugar). If you scale up for 4 fillets, double the glaze: 4 tbsp mirin, 2 tbsp soy, 2 tsp sugar.
3. Sear skin-side down for 4 minutes
Heat an oven-safe pan (cast iron or stainless steel) over medium heat for 2 minutes. Add a thin layer of neutral oil. Place salmon fillets skin-side down. Press the top of each fillet gently with a spatula for the first 15 seconds — this prevents the skin from curling away from the hot surface.
Cook undisturbed for 4 minutes. Do not move or lift the fillets. The skin should be golden-brown and release from the pan easily when you slide a thin spatula underneath. If it sticks, give it another 30 seconds.
4. Flip and brush with the glaze
Flip each fillet so the flesh side is now down. Using a pastry brush or the back of a spoon, spread the glaze over the now-exposed skin side and any exposed flesh. Use all of the glaze — the concentrated layer is what caramelizes under the broiler.
5. Broil 3–4 minutes until the glaze caramelizes
Turn the broiler to high. Position the pan 15cm (6 inches) from the broiler element. Broil for 3–4 minutes, watching through the oven window the entire time. The glaze will first bubble, then begin to turn deep amber. Pull the pan when the surface is glossy and richly colored but before any spots turn black.
The internal temperature should read 52–55°C for medium (translucent pink center) or 60°C for well-done. Sprinkle sesame seeds over the hot glaze so they stick.
Cook's Notes
Why hon mirin matters here
The difference between hon mirin and aji-mirin is most visible in a glaze application. Hon mirin's natural sugars (produced during the 40–60 day saccharification of shochu and steamed rice) caramelize into a complex, slightly bitter-sweet crust. Aji-mirin's added corn syrup produces a simpler, flatter sweetness. For a recipe where the mirin is the star rather than a supporting player, use the real thing.
No broiler? Use the oven method
Preheat to 220°C (425°F). After searing the skin, brush with glaze and transfer the pan to the oven. Cook 8–10 minutes. You will not get the same dramatic caramelization, but the glaze will still set into a shiny, flavorful coating. For the closest broiler effect, finish the last 2 minutes on your highest oven setting if your oven has a boost mode.
Serving suggestions
This salmon pairs with steamed Japanese short-grain rice and a quick vegetable side. A wakame salad or quick tsukemono provides the acid and crunch contrast that balances the sweet glaze.
If you want even deeper flavor
Replace the sugar with 1 tsp honey and add 1/2 tsp freshly grated ginger to the glaze. Or add 1 tsp of sake for a more traditional teriyaki-adjacent profile. These additions do not change the cooking method or timing. If you want the full shio koji enzymatic tenderization approach instead, see Koji Marinated Salmon.
What If You Do Not Have Mirin?
See Mirin Substitute for the full breakdown. The short version: 1 tbsp dry sake + 1 tsp sugar approximates 1 tbsp mirin. For this glaze, that means 2 tbsp sake, 3 tsp sugar, and 1 tbsp soy sauce. The caramelization will be slightly different (sake sugars are simpler than mirin's), but the technique works the same way.
Where to Go Next
For a deeper look at mirin → What Is Mirin. For other ways to use mirin in cooking → How to Use Mirin. For the koji-based alternative → Koji Marinated Salmon.
- All Recipes — the full recipe collection
- Hon Mirin vs Aji-Mirin — which bottle to buy and why it matters
- Miso-Glazed Eggplant — another quick glazing technique using miso
Frequently Asked Questions
- What kind of mirin should I use for glazed salmon?
- Hon mirin (true mirin, 14% alcohol) gives the best caramelization because the alcohol burns off during cooking and the residual sugars concentrate into a proper glaze. Aji-mirin (mirin-style seasoning, 1% alcohol, added corn syrup) works but the glaze will be thinner and slightly artificial in sweetness. If you only have aji-mirin, reduce the sugar in the glaze to 1/2 tsp.
- Can I use a different fish for this mirin glaze?
- Yes. The glaze works on any fish that can handle high heat. Black cod (sablefish) is the classic pairing in Japanese cuisine and produces an even more luscious result due to its higher fat content. Mahi-mahi, sea bass, and trout fillets all work well. For white fish, reduce broiling time by 1 minute since they dry out faster than salmon.
- Why does my mirin glaze burn instead of caramelizing?
- The sugar in the glaze begins to burn above 180°C. If your broiler runs very hot or the fish is too close to the element, the surface chars before the sugars caramelize evenly. Position the rack 15cm from the broiler element and watch closely during the last 2 minutes. If you see dark spots forming unevenly, rotate the pan 180 degrees.
- Do I need to marinate the salmon before glazing?
- No. This recipe applies the glaze during cooking rather than as a pre-marinade. The mirin-soy mixture reduces to a concentrated glaze directly on the fish surface during broiling. If you want deeper flavor penetration, you can marinate the fillets in the glaze mixture for 30 minutes before cooking, but it is not necessary.
- Can I make this without a broiler?
- Yes. Preheat to 220°C (425°F). Sear the salmon skin-side down for 4 minutes, brush with glaze, and transfer the oven-safe pan to the oven for 8–10 minutes. The glaze will not caramelize as dramatically as under a broiler, but you will still get good color. Alternatively, finish with a kitchen torch.
- What is the difference between mirin glaze and teriyaki?
- Traditional teriyaki uses soy sauce, mirin, sake, and sugar, reduced to a thick consistency and applied in multiple coats during grilling. This mirin glaze is simpler: mirin, soy sauce, and a touch of sugar, applied once during broiling. The result is lighter and less sweet than teriyaki, with a cleaner caramel note.