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Captain Eric's Easy Peasy Salmon

Captain Eric's Easy Peasy Salmon Recipe
Photo by Kelley Jordan

This simple recipe uses only three ingredients for the marinade, but the trio of umami soy sauce, sweet mirin, and garlic accent the salmon perfectly. Mirin is a type of Japanese cooking wine and could be swapped with 1/2 cup rice vinegar + 2 teaspoons of sugar, or an equivalent amount of dry sherry if you’re in a pinch. But be careful--marinate the fish for a maximum of one hour if using rice wine vinegar.

Captain Eric's Easy Peasy Salmon | Sitka Salmon Shares

Prep time: 30 min
Total time: 45 min
Serves: 4


Ingredients

  • 2 salmon fillets (king, coho, sockeye, or keta all work for this recipe)
  • 3 tablespoons soy sauce
  • 1/2 cup mirin
  • 3 cloves garlic, minced

Directions

Martinate

Mix soy sauce, mirin, and garlic in a shallow baking dish. Lay salmon meat-side down on marinade. Marinade for at least 30 minutes but up to 24 hours.

Bake or Grill

To bake: heat oven to 350°F. Bake salmon for 15-20 minutes, or until salmon flakes with a fork and is still pink in middle. 

To grill: Heat grill to medium-high heat, oil grill grates well. Start with the salmon skin-side down, close lid of grill and cook until salmon flakes, about 12-15 minutes.

Serve with rice, and steamed or sautéed seasonal vegetables.

Note: Mirin is a type of Japanese cooking wine, and could be swapped with ½ cup rice vinegar + 2 teaspoons of sugar, or an equivalent amount of dry sherry. If you cannot find it. Marinade fish for maximum 1 hour if using rice wine vinegar.


More Tips for Using The Fish In Your Share

Drew's Dijon Dill Crusted Salmon

Drew's Dijon Dill Crusted Salmon

Preheat oven to 375°F. Place a 1-pound salmon fillet flesh-side up in a baking dish. Spread 1 tablespoon Dijon mustard evenly over top of fish. Sprinkle 2 teaspoons dried dill over mustard. Bake at 375°F for 20 minutes or until the salmon just begins to flake. Squeeze lemon over the salmon before serving. Enjoy immediately!

Maple Glazed Sockeye Salmon

Maple Glazed Sockeye Salmon

  • 1 pound sockeye salmon
  • 3 tablespoons pure maple syrup
  • 2 teaspoons fresh grated ginger root
  • 2 teaspoons fresh lime juice
  • 2 teaspoons soy sauce
  • ½ -1 teaspoon fresh minced ginger
  • Red pepper flakes, to taste
  • 1 bunch green onions, sliced lengthwise
  1. Soak a wooden fish plank in water 30 minutes to 2 hours. Pat plank dry and lightly oil both sides.
  2. Blend ginger, lime juice, soy sauce, garlic and pepper flakes. Rub mixture on salmon and let rest at least 5 minutes before cooking. 
  3. Heat grill to medium-high heat. 
  4. Place green onions on plank; top with salmon fillet. Place the planked salmon on the grill. Reduce heat to medium, cover grill and cook for 10 to 15 minutes. Cook until salmon reaches internal temperature of 120°F and flakes easily.
  5. Alternatively, bake: heat oven to 350°F. Bake salmon for 15-20 minutes, or until salmon reaches internal temperature of 120°F and flakes easily. 
  6. Serve with steamed rice and your choice of stir-fried vegetables. 
Gin Cured and Roasted Salmon

Gin Cured and Roasted Salmon

  • 1/3 cup coarse sea salt
  • 1/3 cup sugar
  • Zest of 1 lemon (1½ teaspoons)
  • 1 teaspoon fresh thyme leaves,
  • stems removed
  • 1 teaspoon coarse ground black pepper
  • 1 tablespoon high-quality gin
  • 2 (8-ounce) salmon fillets
  • 1-3 tablespoons oil (rice bran, grape seed oil, etc.)
  1. Mix together salt, sugar, lemon zest, thyme, and pepper. Add gin. The cure should resemble wet sand.
  2. Rub salmon fillets with the cure, using approx. 1 tablespoon for every 8 ounces of fish. Wrap fillets tightly in plastic wrap and refrigerate for at least 1 hour and no more than 2 hours.
  3. Preheat oven to 225 °F. Rinse off fish and pat dry with a paper towel. Rub lightly with oil. Bake for 25-30 minutes). Note: Cure is great on fish and lamb chops; and can be stored in an airtight container in the fridge for up to a week. 

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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