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Salmon Kabayaki
At a Glance
- Prep
- 15 minutes
- Cook
- 11 minutes
- Total
- 10 min
- Servings
- 1.00 entree, - serving(s)
Categories
- Entrée
- entree
Cuisine
- Japanese-inspired
Cooking Method
- pan fry
Difficulty
- Easy
Dietary
- Pescatarian
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Salmon Kabayaki brings together 1 lb salmon, cut into 4 fillets (patted very dry to avoid oil splattering), 1/4 cup ume plum vinegar, 1/4 cup agave nectar in a practical dish for home cooking. It takes about 10 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 1 lb salmon, cut into 4 fillets (patted very dry to avoid oil splattering)
- 1/4 cup ume plum vinegar
- 1/4 cup agave nectar
- 1 tablespoon olive oil
- 1 tablespoon grapeseed oil
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Instructions
In a small saucepan over medium heat, stir together ume plum vinegar and agave.
When sauce begins to bubble turn down heat and simmer for 4-5 minutes until thick enough to coat the back of a spoon.
Place oils in a large frying pan over high heat.
Place salmon in frying pan, do not allow fillets to touch each other.
Fry for 2 minutes until the bottoms are browned.
Brush Kabayaki sauce on the fillets.
Flip salmon over and brush top of the other side, then fry for another minute or 2 until fish flakes easily and is cooked through.
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