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.
I often double this sweet and tangy fish kabayaki recipe since my boys enjoy it so much.
- 1 pound salmon, cut into 4 fillets (pat dry to avoid oil splattering)
- ¼ cup ume plum vinegar
- ¼ cup agave nectar or honey
- 2 tablespoons olive oil or coconut oil
- 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
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!
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!
Cristina, I’m so happy to hear this recipes is wonderful!
Cooked this the other night and I want to say thanks for sharing, this was great.
John, thanks for letting me know this is great!
Billie Jo says
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.
Billie Jo, I’m so happy to hear this is a winner! We love it too :-)
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!
Ragamuffin, you’re going to love this :-)
Kristi Rimkus says
I have some salmon tonight. I can’t wait to try this. It looks mouthwatering!
Yum yum! This sounds so delicious.
Alta, thanks so much!
This looks absolutely delicious and I’ve got all the ingredients I need to get started tonight!
Andrea, that sounds great!
Stacie K says
This looks so good! I can’t wait to try it on fish and chicken.
Katrina (gluten free gidget) says
I’ll have to make this for my mother in law!
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!