Asian Style Lacquered Salmon

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Course: Main Course
Cuisine: East Asian
Keyword: salmón
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 people



For the sauce

  • 250 ml Ponzu sauce
  • 50 ml Honey
  • 25 g Miso siro paste
  • 1 cup Sour orange juice
  • 1 cup Ginger oil

For the salmon

For the broccoli tempura


Sauce preparation

  • Blend all the ingredients and boil for 1 minute. Set aside.

Salmon preparation

  • Crush the salt with the herbs and peppercorn, place the salmon fillets under it all and add water until fully covered. Let rest for 10 minutes, set aside, wash and dry.
  • Dip the Salmon Fillets in the finely ground cornmeal and fry in very hot oil for a short time to create the outer crust. Set aside.

Brocoli tempura

  • Wisk the flour with cold water until smooth, adding the broccoli.
  • Fry in abundant oil over medium heat, about 170ºC, stirring so that it is golden brown and crisp.


  • In a hot frying pan or wok, pour the sauce and boil until thick, then add the fried salmon fillets and pour the sauce until it thickens entirely and coats the Salmon completely.
  • This process depends on the heat used, it may take more or less time, but the result should be a juicy salmon fillet and a thick syrupy sauce.

Dish presentation

  • Place the salmon fillet on a flat tray with the sauce on top and sprinkle with sesame and smelt (Masago) roe with wasabi powder and chopped fresh coriander.
  • Serve with the broccoli tempura to taste.

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