Nigella Mirin Salmon Recipe [GUIDE]

Let me tell you about the night I fell in love with this dish. It was a rainy Tuesday. one of those evenings where you want something comforting but not heavy, special but not fussy. I had just watched Nigella glide across my screen in that effortlessly elegant way she does and there it was: Mirin Glazed Salmon. A four-ingredient miracle that promised sticky, sweet, savory perfection with barely any effort. I was sold.

Nigella’s Mirin Salmon is the sort of recipe that feels like cheating-in the best way possible. It tastes like something you’d get at a sleek little izakaya tucked in the backstreets of Tokyo. It’s got that umami-kissed sweetness from the mirin and soy, the faint tang of rice vinegar and that tender, buttery salmon that flakes at the gentlest nudge of your fork. It’s weekday cooking dressed in a silk robe.

Nigella Mirin Salmon Recipe

Ingredients Needed

What struck me the first time I made this was how few ingredients you need. and how likely you are to already have them sitting quietly in your pantry, waiting for their moment.

Here’s the lineup:

• 4 salmon fillets, skin on or off (your call but I like skin-on for the crispy sear)
• ¼ cup mirin (this is the sweet Japanese rice wine. don’t confuse it with rice vinegar!)
• ¼ cup soy sauce (I go for the reduced-sodium kind)
• 2 tablespoons rice vinegar
• 1 teaspoon sugar (Nigella sometimes omits this but a little extra sweetness is nice)
• Optional: a scattering of chopped scallions or sesame seeds for a little garnish drama

The beauty is that this is a flexible recipe. I’ve swapped the mirin for a splash of sake with sugar in a pinch or used tamari when I was cooking for a gluten-free friend. It’s forgiving-like any good home-cooked meal should be.

Equipment Needed

Honestly, if you’ve got a kitchen and a heat source, you’re good to go. But if we’re being precise:

• A non-stick skillet or frying pan (big enough to fit the salmon fillets)
• A spatula or tongs for gentle flipping
• A small bowl or measuring cup to mix your sauce
• A lid (optional but helps steam the salmon slightly while it cooks)
• And of course-a plate, to rest your glorious creation upon

If you’re anything like me, you’ll want a small rice cooker burbling in the background, too, because this salmon begs to be spooned over a cloud of hot white rice.

Instructions To Make Nigella Lawson’s Mirin Salmon

Here’s where the magic happens. And I don’t say that lightly. This is one of those dishes that comes together in under 15 minutes. but tastes like it took you hours and maybe a diploma in Japanese cuisine.

Step-by-step

1. Mix the sauce

   In a little bowl or measuring jug, mix the mirin, soy sauce, rice vinegar and sugar. Give it a swirl. That’s your glaze.

2. Get your pan hot

   Heat a non-stick skillet over medium-high. Add a touch of neutral oil if you like but honestly, I usually don’t bother.

3. Cook the salmon, skin-side down first

   Place your salmon fillets in the hot pan. If the skin’s on, start skin-side down so it crisps up nicely. Let it cook for about 2-3 minutes. Don’t move it around. let that crust form.

4. Flip and pour

   Flip the salmon gently and pour the sauce mixture over the top. Let it bubble and sizzle. Tilt the pan occasionally and spoon the sauce over the fillets. The glaze will reduce into a glossy, sweet-salty syrup in about 3-4 minutes.

5. Finish and serve

   By now, the salmon should be cooked through-opaque and just beginning to flake. I like to slide it onto a mound of steamed rice, spooning every last bit of glaze over the top. Then I scatter over some chopped scallions or sesame seeds if I’m feeling fancy.

That’s it. Dinner is ready. You’re about to taste something that feels far more indulgent than it has any right to.

What I Learnt

I didn’t just learn how to make a salmon dish. I learned how to stop overthinking dinner.

Before this recipe, I was the kind of home cook who thought good food needed complexity-sauces simmered for hours, a spice blend with twelve components, time-consuming prep. But this dish reminded me that when you let quality ingredients speak and treat them simply, the results can be quietly spectacular.

I also learned that dinner doesn’t have to be a performance. It can be simple, nourishing and still feel like an act of love. especially when it’s been a long day and all you really want is to feed yourself (or someone else) well.

And this salmon? It’s now in my regular rotation. I’ve made it for date nights, lazy Sundays and once, memorably, in an Airbnb kitchen with just one pan and a travel-sized bottle of soy sauce. It never lets me down.

FAQs

What Makes Nigella Lawson’s Mirin Salmon Recipe So Special?

The magic in Nigella’s mirin salmon comes from the perfect balance of sweet and savory flavors. The mirin adds a beautiful sweetness to the salmon, while the soy sauce provides a depth of umami. It’s like a little taste of heaven that feels luxurious but is super easy to throw together on a weeknight!

Can I Use Something Other Than Mirin For This Recipe?

Absolutely! If you’re in a pinch, you can swap the mirin with honey and a splash of rice vinegar. While it won’t be exactly the same, you’ll still get that sweet and tangy vibe. You could also use a dry sherry or even a bit of maple syrup if you want to try something new!

How Long Should I Marinate The Salmon For Nigella’s Recipe?

Nigella suggests marinating the salmon for about 30 minutes to an hour. Honestly, though, if you’re in a rush, even 15 minutes will do the trick. The salmon doesn’t need a long marinate to soak in those amazing flavors. Just a quick soak, and you’re good to go!