Salmon Kabayaki


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Salmon Kabayaki

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Ingredients (5)

  • 1 pound salmon, cut into 4 fillets (patted very dry to avoid oil splattering)
  • ¼ cup ume plum vinegar
  • ¼ cup agave nectar
  • 1 tablespoon olive oil
  • 1 tablespoon grapeseed oil


There was a shortage of Fish Kabayaki the other night when I made this amazing dish from Jaden’s Steamy Kitchen Cookbook. I used salmon to make this sweet and tangy Gluten Free Salmon Kabayaki and it was phenomenal.


  1. 1In a small saucepan over medium heat, stir together ume plum vinegar and agave
  2. 2When sauce begins to bubble turn down heat and simmer for 4-5 minutes until thick enough to coat the back of a spoon
  3. 3Place oils in a large frying pan over high heat
  4. 4Place salmon in frying pan, do not allow fillets to touch each other
  5. 5Fry for 2 minutes until the bottoms are browned
  6. 6Brush Kabayaki sauce on the fillets
  7. 7Flip salmon over and brush top of the other side, then fry for another minute or 2 until fish flakes easily and is cooked through
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