Salmon with Soy-Honey and Wasabi Sauces

Makes 4 servings


  1. For salmon
    • 1/2 cupmirin (Japanese sweet rice wine)
    • 2 tablespoons soy sauce
    • 1/4 cup rice vinegar (not seasoned)
    • 1 tablespoon finely grated peeled fresh ginger
    • 4 (6-ounce) pieces salmon fillet
  2. For sauces
    • 2 tablespoons soy sauce
    • 1/4 cup honey
    • 1 tablespoon fresh lime juice
    • 2 teaspoons wasabi powder
    • 1 tablespoon water
    • Accompaniment: lime wedges


  1. Marinate salmon:,
    1. Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
    2. Preheat broiler.
  2. Make sauces:
    1. Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
    2. Stir together wasabi powder and water in a small bowl.
    1. Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
    1. Serve salmon drizzled with sauces.
Cooks’ note:
Soy-honey and wasabi sauces can be made 2 hours ahead and kept, covered, at room temperature.