Shoyu Salmon


"Served on a bed of garlic mashed potatoes or a mound of sticky rice, this flavorful dish will impress everyone. Suggested vegetables would be lightly sauted snap peas or carrots with a little crystallized ginger."
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4 1/2 h servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Combine cilantro and ginger and rub on both sides of salmon. Refrigerate at least 4 hours or overnight.
  2. Combine 1/4 cup soy sauce and 1/4 cup Grand Marnier and set aside until needed.
  3. Combine 2 tablespoons soy sauce and 2 tablespoons balsamic vinegar and set aside until needed.
  4. In a small saucepan simmer wine vinegar, rice vinegar, wine, shallots, and lemongrass until reduced to a glaze, approximately 1/2 cup, about 20 minutes.
  5. Add cream.
  6. Strain the sauce and return it to the saucepan.
  7. Reduce heat to low and whisk in butter a little at a time until all incorporated in the sauce without letting it come to a boil.
  8. Add salt and pepper to taste.
  9. Set the sauce aside until needed.
  10. Combine pepper and sugar.
  11. Press one side of salmon into the sugar/pepper mixture; turn it over and repeat.
  12. Heat oil in skillet over medium-high heat.
  13. Saute the salmon until sugar caramelizes but doesn't scorch, 2-3 minutes; turn it to the other side and repeat.
  14. Pour Grand Marnier glaze into the pan, stirring to dissolve caramelized bits.
  15. Turn the salmon, reduce heat to medium, cover the pan, and cook salmon until cooked through, about 10 minutes, depending on thickness.
  16. Place salmon on top of rice or mashed potatoes.
  17. Spoon the butter sauce over the salmon.


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