Honjozo-Style Rice Wine Glazed Salmon with Pickled Ginger
A perfectly balanced salmon dish featuring a traditional Japanese honjozo-style glaze that highlights the fish's natural flavor with a touch of sweetness and umami. This japanese-inspired seafood (gluten-free) ready in about 25 minutes pairs (6 oz each) salmon fillets, sake, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) salmon fillets
- 1/4 cup sake
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp fresh ginger
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 2 tbsp green onions
Instructions
- Step 1: In a small saucepan, combine 1/4 cup sake, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar. Bring to a gentle simmer over medium heat, stirring until sugar dissolves (about 2 minutes), then remove from heat.
- Step 2: Thinly slice 1 tbsp fresh ginger and add to the glaze. Let sit for 5 minutes to infuse.
- Step 3: Pat salmon fillets dry with paper towels. Brush both sides with 2 tbsp of the glaze mixture, then place skin-side down in a non-stick skillet heated over medium-high heat for 4 minutes until golden and crisp.
- Step 4: Flip salmon, brush with remaining glaze, and cook for 3-4 more minutes until internal temperature reaches 125°F and the glaze is glossy.
- Step 5: While salmon cooks, whisk 1 tsp rice vinegar and 1 tsp sesame oil in a small bowl. Slice 2 tbsp green onions and toss with the dressing. Drizzle over salmon and sprinkle with 1 tsp sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honjozo-Style Rice Wine Glazed Salmon with Pickled Ginger take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honjozo-Style Rice Wine Glazed Salmon with Pickled Ginger?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Honjozo-Style Rice Wine Glazed Salmon with Pickled Ginger?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honjozo-Style Rice Wine Glazed Salmon with Pickled Ginger for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Honjozo-Style Rice Wine Glazed Salmon with Pickled Ginger gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
