My husband raved when I made this Asian-style salmon, and he doesn’t usually like salmon. The sweet soy teriyaki and spicy wasabi sauces are a delicious compliment to this meaty fish. The naturally dairy-free recipe is fairly easy to prepare, and even easier to cook. It’s also a great dish for entertaining. I’ve even brought it to a potluck, where it was devoured.
For ordinary dinners, I like to serve this Asian-style salmon over rice and with steamed vegetables. So I’ve adapted this recipe to make enough sauce for drizzling over everything.
Photo by Maggie Hoffman
Special Diet Notes: Asian-Style Salmon with Two Sauces
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, and peanut-free.
For soy-free Asian-style salmon, you can substitute coconut aminos for the soy sauce.
- ½ cup mirin (Japanese sweet rice wine)
- 2 tablespoons soy sauce or wheat free tamari (for gluten-free)
- ¼ cup unseasoned rice vinegar
- 1 tablespoon finely grated fresh ginger or ¼ teaspoon ground ginger
- 4 (6-ounce) salmon fillets
- ¼ cup soy sauce or wheat free tamari
- ½ cup honey (use a mild one, like clover)
- 2 tablespoons fresh lime juice (about 1 lime)
- 4 teaspoons wasabi powder
- 2 tablespoons water
- In a baking dish, whisk together the mirin, soy sauce, vinegar, and ginger. Add the salmon, skin sides up. Cover and let the fish marinate at room temperature for 1 hour.
- When ready to cook, preheat your broiler and grease the rack of a broiler pan.
- Place the salmon, skin sides down, on your prepared broiler pan rack. Place the pan 5 to 7 inches from the heating element and broil the salmon until it is just cooked through, about 6 minutes.
- Put the soy sauce, honey, and lime juice in a small saucepan. Place the pan over medium heat, and bring it to a boil. Reduce the heat to medium-low and simmer, while whisking, until it thickens a little, about 4 minutes.
- In a small bowl, whisk together the wasabi powder and water until smooth.
- Plate the salmon and drizzle it with the teriyaki and wasabi sauces.