Salmon with Sweet Soy and Wasabi Sauces (Egg-Free, Gluten-Free)


My husband raved when I made this, and I am not normally known for my meat and seafood cooking!  It is fairly easy to prepare, and even easier to cook.  Good entertaining dish.  Since mirin can be pricey, sometimes I will halve the marinade, it seems to be enough.

Serves 4

For the Salmon:

  • 1/2 cup mirin (Japanese sweet rice wine)
  • 2 Tablespoons soy sauce or wheat free tamari
  • 1/4 cup rice vinegar (not seasoned)
  • 1 Tablespoon finely grated peeled fresh ginger, or 1/4 teaspoon ground ginger
  • 4 (6-oz) pieces salmon fillet

For the Sauces:

  • 2 Tablespoons soy sauce or wheat free tamari
  • 1/4 cup honey
  • 1 Tablespoon fresh lime juice
  • 2 teaspoons wasabi powder
  • 1 Tablespoon water

Marinate salmon: Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes. 
Preheat broiler.
Make sauces: Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
Stir together wasabi powder and water in a small bowl.
Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
Serve salmon drizzled with sauces.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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