Salmon Kabayaki

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Ingredients
Instructions
Nutrition

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.

Gluten-Free Kabayaki

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.

Ingredients
Serves:
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Instructions
  1. In a small saucepan over medium heat, stir ume plum vinegar and honey
  2. When sauce begins to bubble turn down heat
  3. Simmer 4-5 minutes until thick enough to coat back of a spoon
  4. Place oil in a 9 inch skillet over high heat
  5. Place salmon in skillet, do not allow fillets to touch
  6. Fry salmon 2 minutes or until bottoms are browned
  7. Brush kabayaki sauce on salmon
  8. Flip salmon and brush other side
  9. Fry for 1-2 minutes until fish flakes easily and is cooked through
  10. Serve

How to Make Kabayaki Sauce

The first time I made this I burned the kabayaki sauce and had to toss it. The sauce was way too charred because I had left it on high-heat for too long.  The next dozen times that I made it I had perfect success. Whatever you do, keep a close eye on the kabayaki sauce. It can be a bit fragile. Also, when frying the fish, be careful and keep children out of the kitchen.

This recipe is based on one from Jaden Hair’s Steamy Kitchen Cookbook. If you’re looking for other healthy gluten-free dinner recipes check out my first book, The Gluten-Free Almond Flour Cookbook.

Healthy Low-Carb Dinner Recipes

This Salmon Kabayaki contains a fair amount of sweetener and so is not a low-carb dish. Here are some of my low-carb dinner recipes for you!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

30 responses to “Salmon Kabayaki”

  1. I just made this. Mine salmon were not browned at all. Maybe my pan wasn’t hot enough? The flavor is still good so I am happy. Will try again!

    • Bonfei, thanks for your comment! Next time raise the heat and cook the salmon until browned as indicated in step #6 of the recipe :-)

  2. Is there a substitution that you might suggest for the Ume Plum Vinegar. I was unable to find in my grocers store. I did find Sweet Plum vinegar but I’m unsure if that would be equivalent.

    Thank you.

    • Corina, thanks for your comment! If you click the green text in the ingredients portion of the recipe you will be taken to a website where you can buy ume plum vinegar :-)

  3. 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!

  4. 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.

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