Korean Soy Braised Salmon
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Searing the salmon pieces for about a minute per side firms the surface before the soy sauce goes in, so the soft flesh holds together while the sauce is spooned over it.
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Ginger powder and cooking wine keep the soy flavor light, and a spoon of rice syrup gives the sauce a thin sheen. Sliced onion under the fish sweetens the sauce and keeps the fillets off the pan.
Ingredients
Instructions
- 1
Cut 320 g salmon into 4 even pieces and pat every surface dry with paper towels.
Slice 90 g onion thinly and cut 30 g green onion on a bias so they soften quickly in the sauce.
- 2
Mix 2 tablespoons soy sauce, 1 tablespoon oligosaccharide syrup, 1 tablespoon cooking wine, 1 teaspoon minced garlic, 1/4 teaspoon ground ginger, and 180 ml water. Stir until the syrup loosens so the glaze reduces evenly later.
- 3
Heat the pan over medium heat, add the salmon, and sear each side for about 1 minute.
Turn gently once the surface looks lightly firm, which helps the fillets hold together during braising.
- 4
Lift the salmon out briefly and spread the onion evenly across the bottom of the pan.
Return the salmon, pour in the sauce, and cook over medium heat until small bubbles appear around the edges.
- 5
When the sauce starts simmering, reduce the heat to low and braise for about 8 minutes.
Spoon the sauce over the salmon, but avoid flipping often so the fish stays moist and intact.
- 6
Add the green onion and simmer for 3 more minutes, until the sauce coats a spoon lightly.
If it tastes too salty, loosen it with 1 to 2 tablespoons water, then sprinkle sesame seeds and serve immediately.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Safe temperature
Check that the thickest part of the fish reaches 63°C. Without a thermometer, the flesh should no longer look translucent and should separate easily with a fork.
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Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-07-22
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