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Salmon Kabayaki

salmon kabayaki gluten-free recipe

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 fish dish and it was phenomenal.

The boys were unhappy that I did not make more, so tonight I’m making it again and doubling the recipe to 2 pounds of salmon so all can eat to their fill and still have some for leftovers the next night.  I’m making it right now as I type this with my computer in the kitchen.  While it’s a simple, though not entirely easy recipe, it is well worth the effort.

Salmon Kabayaki


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

The first time I made this I burned the Kabayaki sauce and had to toss it, it was way too charred.  I left it on too long at too high of heat.  The next time I made it I hewed closer to Jaden’s directions and had perfect success.  Whatever you do, keep a close eye on the Kabayaki sauce.  It is a fragile specimen.  Also, when frying the fish, be careful and keep children out of the kitchen.

Again, my romance with Jaden’s Steamy Kitchen Cookbook has supplanted my own affair with my gluten free cookbook, The Gluten-Free Almond Flour Cookbook.  Go figure.  I guess it’s a lot more fun to play with someone else’s food.

Next up from Jaden’s cookbook… I’m thinking Broccoli Pickles.

posted on November 11, 2009, 13 comments

  1. I love salmon! This looks like a great way to enjoy it =D. My mom makes her salmon in a pouch, sort of steamed, so thats what I’m used to, but the flavours in yours are delicious!

  2. Katrina (gluten free gidget) @ glutenfreegidget.blogspot.com

    I’ll have to make this for my mother in law!

  3. This looks so good! I can’t wait to try it on fish and chicken.

  4. Andrea

    This looks absolutely delicious and I’ve got all the ingredients I need to get started tonight!

  5. Kristi Rimkus @ motherrimmy.com

    I have some salmon tonight. I can’t wait to try this. It looks mouthwatering!

  6. I was perusing your site last night for a salmon recipe straying from the traditional teriyaki or dill — I guess I should have waited another few hours to cook supper!

  7. Billie Jo @ justlivingwater.com

    You have picked a winner with this Salmon Kabayaki. I made it last night for my family. I had the same problem you had – there wasn’t enough for everyone to get there fill. My family said this was a keeper. Thank you for these recipes.

  8. John

    Cooked this the other night and I want to say thanks for sharing, this was great.

  9. Cristina

    This really is a wonderful recipe. The kabayaki sauce is so delicious. Since I had diakon radish from my CSA box, I shredded some and used it to soak up the extra sauce and add more of a japanese flavor to the dish. Rice would work as well. Delicious! Thanks for the great recipes!

  10. Kerry Roberts

    I made this sauce and put it with cooked corn spagetti style pasta, chicken, and steamed veggies and it made a wonderful stir fry, a GF version of chicken and broccoli. Thanks for a worderful glaze/sauce.

  11. QueenJellyBean

    I use this awesome sauce for fish often. Awesome because its fast, using ingredients on hand for EP fans. Awesome because it’s flavorful. It makes the fish dish have a restaurant quality that “healthy” food often lacks. But isn’t that why we love Elana and her recipes, for that pizzazz? Thanks Elana!

  12. Jason

    I’m wondering on this Salmon Kabayaki recipe where it says to use olive oil instead of grapeseed oil, does this mean that an additional 1 Tbsp of olive oil is needed in place of the rapeseed oil or just the initial 1 Tbsp instead of the rapeseed oil?

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