Japanese-Style Salmon Recipe

Name: Japanese-Style Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons all-purpose flour; 2 teaspoons wasabi powder (or English mustard powder); 1 lb salmon fillet, skinned and cut into 1 1/2-inch pieces; 2 -3 tablespoons sunflower oil; 2 garlic cloves, chopped; 4 tablespoons light soy sauce; 1/2 cup mirin or 1/2 cup dry sherry; 4 tablespoons fresh apple juice; 4 cups shredded fresh spinach; 1/2 cup water; 2 scallions, sliced diagonally; 1 tablespoon toasted sesame seeds

Servings: persons

2 tablespoons all-purpose flour
2 teaspoons wasabi powder (or English mustard powder)
1 lb salmon fillet, skinned and cut into 1 1/2-inch pieces
2 -3 tablespoons sunflower oil
2 garlic cloves, chopped
4 tablespoons light soy sauce
1/2 cup mirin or 1/2 cup dry sherry
4 tablespoons fresh apple juice
4 cups shredded fresh spinach
1/2 cup water
2 scallions, sliced diagonally
1 tablespoon toasted sesame seeds

1
On a plate, mix the flour and wasabi powder together.
2
Dip the salmon pieces into the flour until lightly coated all over.
3
Heat a wok until hot; add in the oil, then add half of the salmon and sear it, without moving, for 1 minute.
4
Turn and sear the other side for 1 minute.
5
Remove from wok and keep warm; repeat with the remaining salmon.
6
Add garlic, soy sauce, mirin, apple juice, spinach, and water to the wok; stir-fry until the spinach has wilted, about 2 minutes.
7
Return fish to wok; stir to coat in the sauce, then cook 1-2 minutes.
8
Serve over rice with the scallions and sesame seeds sprinkled on top.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons all-purpose flour, 2 teaspoons wasabi powder (or English mustard powder), 1 lb salmon fillet, skinned and cut into 1 1/2-inch pieces, 2 -3 tablespoons sunflower oil, and more.

Yes, Japanese-Style Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese-Style Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions