This Salmon Kabayaki recipe is as easy as it gets. All you need is 4 ingredients total to create one of the best fish dishes you’ve ever had. Although kids often don’t love fish, my boys adore this and can’t get enough of it.
The word “kabayaki” is a Japanese term that refers to a special preparation for fish that often entails a sweet soy-based sauce. Since I don’t eat soy, I’ve come up with a soy-free kabayaki recipe here.
I often double this sweet and tangy fish kabayaki recipe since my boys enjoy it so much.
- In a small saucepan over medium heat, stir ume plum vinegar and honey
- When sauce begins to bubble turn down heat
- Simmer 4-5 minutes until thick enough to coat back of a spoon
- Place oil in a 9 inch skillet over high heat
- Place salmon in skillet, do not allow fillets to touch
- Fry salmon 2 minutes or until bottoms are browned
- Brush kabayaki sauce on salmon
- Flip salmon and brush other side
- Fry for 1-2 minutes until fish flakes easily and is cooked through