Japanese Poached Salmon

Japanese cooking is a favorite style of mine when it comes to flavor and presentation. From Teppanyaki to Sukiyaki to Sushi, the art of Japanese cooking has a unique way of creating an exciting experience at the dinner table. Depending on how the food is prepared, it can be quick, simple and best of all healthy – a winning combination for busy moms like me. Although I’d much rather leave the sushi making to my favorite Japanese restaurant, I do love to make this poached salmon recipe at home whenever the craving for a Japanese-style adventure comes to mind.

Japanese Poached Salmon is one of my favorite ways to prepare this fish. It’s delicious, very simple to prepare and makes an impressive main course to serve at your next dinner party or on any night of the week for a great family meal. Your kids will even love it! So what’s the secret ingredient that makes this dish Japanese? Simple. It’s the rice wine and cream sauce, or better known as everyone’s favorite Japanese wine; Sake.
魚を楽しみます ~ Sakana o tanoshimimasu~
Enjoy the fish~

Want to know more about Japanese Cooking? Check this one out!
Japanese Cooking: A Simple Art by Shizuo Tsuji

Print Recipe
Japanese Poached Salmon Yum
Melt in your mouth poached salmon with sake cream and mushroom sauce. Simple and quick to make as the perfect entree for your next dinner party or just an amazing family meal. Enjoy! - 楽しみます - Tanoshimimasu
Course Dinner, Main Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Dinner, Main Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Rinse fish and pat dry.
  2. Cut filet into 4 equal parts.
  3. Chop mushrooms and onions
  4. In large skillet, arrange mushrooms and onions covering bottom of pan. Place salmon pieces on top.
  5. Pour Saki and water over salmon and bring to a boil over medium heat. Cover, reduce heat to medium-low and let simmer 5 minutes. (Under cook salmon slightly as it will continue to cook as it is held).
  6. Remove salmon from pan, transfer to a plate and cover with tin foil to keep warm.
  7. Boil mushroom mixture on medium-high heat until liquid is reduced to approximately 2 cups.
  8. Add any juices from salmon plate. Stir in cream, butter and herbs. Boil until liquid is reduced to 1 cup. Season with salt and pepper to taste.
  9. Top salmon with mushroom reduction sauce and serve immediately.
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