1tablespoonmirin or sake, can omit and add additional teaspoon of honey if needed
1tablespoonsesame oil
1tablespoonrice vinegar
1tablespoonfresh grated or pureed ginger
1teaspoonmaple syrup or honey
diamond kosher salt (if using any other salt, use half the amount), , to taste
optional:sesame seeds and scallions,, for topping
Make it a Bowl: Add-Inn
1cupwhite or brown rice, , cooked according to package directions
1smallwinter squash or 2 small sweet potatoes, , roasted (about 30-40 minutes at 400)
1bunchasparagus, , roasted (about 15-20 minutes at 400)
Instructions
Preheat oven to 375.
Pat salmon dry. Sprinkle lightly with salt (the soy sauce in the marinade will also some salt, so I don't use as much as I would with other recipes here).
Combine all remaining ingredients (soy sauce, mirin, sesame oil, rice vinegar, ginger, and honey) in a small bowl. Whisk to combine.
Place salmon in a ziploc bag or container that can also hold the sauce. Pour sauce over salmon. Let sit until ready to bake. Depending on time, I sometimes will do this for an hour and other times do for 10 minutes. The longer it sits, the more the flavor will infuse into the salmon, but it will still be tasty in a short amount of time.
Place salmon on a foil-lined baking sheet. Bake until the salmon has an internal temperature of 115-120 at its thickest part, about 13-15 minutes.