Crispy soy salmon with quick pickles

A juicy, perfectly cooked fillet of salmon fish with crisp skin that crackles when reduce is a factor of splendor – however one that may be difficult to gain. Follow these easy steps, whatever fish you’re cooking, and you will get it proper, every time

Crispy soy salmon with quick pickles
Crispy soy salmon with quick pickles


  • jasmine rice 120g
  • salmon 2 x 200g fillets
  • vegetable oil 2 tsp
  • butter 25g
  • garlic 2 cloves, crushed
  • ginger a thumb-sized piece, finely grated
  • mirin 3 tbsp
  • soy sauce 2 tbsp
  • caster sugar ½ tbsp


  • rice vinegar 75g
  • caster sugar 25g
  • cucumber ¼, halved and thinly sliced
  • radishes a handful, thinly sliced
  • red chili 1, deseeded, halved and thinly sliced


  • Step 1 To make the quick pickles, put the vinegar, sugar, 50ml of water and a pinch of salt into a small pan and heat gently until the sugar is dissolved. Put the cucumber slices, radishes and chili into a bowl, pour over the hot pickling liquid and leave until completely cool, turning every now and again.
  • Step 2 Put the rice into a small pan with 240ml of water and a pinch of salt. Bring to the boil, put on a lid and simmer gently for 10 minutes, then leave to steam for a further 10 minutes, or until ready to serve, then fluff up with a fork.
  • Step 3 Heat a non-stick frying pan over high heat and pat the salmon fillets dry with kitchen paper. Drizzle the fillets all over with the oil, then season with salt.
  • Step 4 Put the salmon into the pan, skin-side down, and carefully press so the skin remains flat and in contact with the pan. Cook for 3 minutes, without moving the fillets. Flip (the fillets should have released themselves from the pan), add the butter and cook for 1 minute, basting with the butter, then move onto a plate, skin-side up, to rest. The fish should feel firm but have a little give when pressed.
  • Step 5 Add the garlic and ginger to the pan and stir for 1 minute before adding the mirin, soy, and sugar. Bubble for a few minutes until reduced and a little syrupy.
  • Step 6 Spoon the rice onto 2 plates, with a pile of drained pickles, the crispy salmon fillet, skin-side up, and a drizzle of the sauce.
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