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Joe's Ginger Salmon

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

oil, as needed
1 1/2 cups minced onion
3/4 cup packed brown sugar
9 ounces Kikkoman Less Sodium Soy Sauce
6 ounces dry white wine
6 ounces lemon juice
2 tablespoons minced garlic
2 tablespoons grated fresh ginger
1 tablespoon hot pepper sauce
24 salmon fillets (6 ounces each)

directions

For each serving: Heat oil in large skillet over medium heat and sauté onion 1 minute. Stir in remaining ingredients except salmon. Set aside. Heat oil in another large skillet over high heat. Add 1 or 2 salmon fillets. Cover; reduce heat to medium-high. Cook 6 minutes, turning over halfway through. Add to pan approximately 1 1/2 ounces soy sauce mixture per fillet. Cook 1 minute to thicken glaze slightly. Turn salmon to coat; plate with sauce.

Adapted from Chef Amy Smith, Joe’s Stone Crab, Miami, FL

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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