This is a sauce for salmon that is also a very quick way to cook salmon fillets whilst at the same time giving them a bit of pep.

Serve with instant pak choi, and fried rice.


For another slightly Asian approach to salmon, which also makes a good starter, follow this link to Clement Freud’s Spicy Fillets of Salmon in Ginger.


Recipe for quick Asian sauce for salmon

Serves 2


  • 2 x salmon fillets – about 110g/4 oz each – no skin
  • 120ml/½ cup sake
  • 1 tsp runny honey
  • 1 fat clove of garlic, crushed
  • 1 tsp white miso paste
  • Sesame oil for frying


  1. Oil a ribbed griddle pan, and get it hot.
  2. Meanwhile mix two tbsps. of the sake, and the honey, garlic and miso in a small bowl.
  3. Put the fillets on the griddle, and top with half the sauce.
  4. When you feel the bottom surface is cooked, turn the fillets and top with the rest of the sauce. Make sure the fish is cooked through.
  5. Just before serving, get the griddle good and hot and pour over the rest of the sake.
  6. Serve the fillets, with the deglazed sauce from the griddle.