Japanese Marinade Salmon with Citrus Notes
This recipe is inspired by Yuan-yaki, a traditional Japanese cooking method in which fish or meat is marinated in a mixture of soy sauce, mirin, and sake, then enhanced with citrus such as yuzu or kabosu.
These Japanese citrus fruits add a refreshing aroma and brightness to the dish. Yuan-yaki is often found on the menus of refined Japanese restaurants, yet it is surprisingly simple to prepare at home, making it a beautiful example of everyday Japanese cooking rooted in tradition.
This menu is good for any dining occasion. For Japanese breakfast, this salmon really goes well with a bowl of steamed rice as well as for lunch. This is main dish for Japanese meal, however it can be also a good pair with sake, as a tapas type of meal.
Why Lemon Works So Well
In this recipe, I use lemon instead of traditional Japanese citrus.
The reason is simple: lemons are widely available almost anywhere in the world, making this dish accessible no matter where you cook.
If you happen to find yuzu, kabosu, or other Japanese citrus varieties, I highly recommend trying them. They bring a distinctly Japanese aroma that deepens the character of the dish.
While this recipe uses salmon, the same technique works beautifully with white fish fillets, mackerel, or even chicken. Once you learn this method, it becomes a versatile foundation that expands your everyday cooking in many directions.
The Importance of Salting Before Marinating
One key step should not be skipped: lightly salting the fish before marinating.
This small amount of salt draws out excess moisture from the protein, allowing the marinade to penetrate more evenly and deeply. It may seem subtle, but the difference in flavor is significant.
Marinate the fish for at least 30 minutes.
For a make-ahead option, you can also marinate it overnight and enjoy it the next morning. The longer it rests, the more pronounced the sake-forward aroma becomes—so feel free to adjust the timing depending on when you plan to serve it and what you plan to drink alongside it.
Sake Pairing Recommendation
For this dish, I paired the salmon with Ryusuisen Miyama Nishiki from Ichinoya, a sake I often introduce during my brewery tours. Its gentle acidity, round umami, and smooth, approachable character complement the richness of the salmon and the bright freshness of lemon beautifully.
If you don’t have this sake on hand, I recommend choosing a daiginjo or another sake that is soft, clean, and fresh. A sake with elegance rather than intensity will best support the delicate balance of this dish.
Salmon Marinated in Lemon Soy Sauce
Description
Japanese salmon marinated in lemon based soy sauce.
Gently grilled.
Best enjoyed slowly, with sake or as Japanese breakfast.
Ingredients
Preparation of salmon
Marinade
For cooking and side vegetables
Instructions
Preparation of salmon
-
To remove excess moisture and help the marinade penetrate, lightly sprinkle a pinch of salt over both sides of the salmon fillets.
Place them in the refrigerator for about 10 minutes.
Remove the salmon and gently pat the surface dry with paper towels to absorb any moisture that has been released.
Make the marinade
-
In a container, combine the soy sauce, mirin, and sake, and mix well.
Thinly slice the lemon with the peel on, and remove any seeds.
Marinate
-
Place the salmon in the marinade, turning it so all sides are evenly coated.
Add the lemon slices, cover, and refrigerate for 30 minutes to overnight.
Marinating for 30 minutes results in a lighter, fresher flavor, while overnight marination creates a deeper, richer taste.
Cook
-
Heat the sesame oil in a frying pan over medium heat.
Place the salmon in the pan skin-side down and cook over medium-low heat for 2–3 minutes, until the skin becomes nicely browned.
At the same time, add the shishito peppers (make a small slit in each to prevent bursting).Flip the salmon and cook for another 1–2 minutes until cooked through.
Once both sides are lightly browned, add 1 tablespoon of the reserved marinade to the pan and let it briefly boil, coating the salmon with the sauce.
Serve
-
Place one shiso leaf on each plate.
Arrange the salmon and shishito peppers on top, then spoon the reduced sauce over the fish.
Garnish with the remaining shiso leaf and serve.
Note
- Because the marinade contains sugar, the salmon can burn easily—lower the heat if needed.
- If your pan tends to stick, lining it with parchment paper works well.
