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Orders ship Monday-Wednesday and arrive in 1-2 days.
Orders ship Monday-Wednesday and arrive in 1-2 days.
Ōra King Salmon w/ Unagi Sauce

Ōra King Salmon w/ Unagi Sauce


1 (8.5 oz) Skin-on Ora King Salmon portion
(thawed, clean & cut into 6 equal portions)
* Unagi Marinade Sauce
Cornstarch (coat to fry)
3 (2") scallion, white part
6 bamboo skewers  
(6" flat, pre-soaked in water first)
Roasted sesame seeds, black & white (optional)
Frying oil


1. Pour enough * Marinade over pieces of cut Salmon. Keep the rest of marinate to make sauce. 
3. Store in ziplock bag, refrigerate for 2-hours to overnight. 
4. Remove marinated Salmon from bag. 
6. Let it sit for 10-min. to reach room temp.
7. Use 2 sticks per 1 set of 2 Salmon pieces with cut scallion between the pieces of Salmon. 
8. Lightly dust  Salmon with cornstarch making sure all sides are coated. 
9. Heat oil in pan to medium heat. 
10. Gently place the skewered cornstarch coated Salmon into the pan. 
11. Fry all sides till lightly crisp, bout 2-min./side. (Cook times varies depending on the thickness of cut Salmon.)
12. Remove from pan, lightly pat grease off with paper towel. 
13. In a separate pan, pour remained unused marinade to lightly simmer until sauce thickened into glaze. 
14. Please taste test to adjust salt, sugar, pepper/add water, etc. Pour sauce over the fried Salmon & coat well. 
15. Turn off heat. Pour glaze or brush it the Salmon to coat both sides.  Ready to serve. 

Cook Notes: 

When Salmon is cook,  flesh should have a little translucency in the middle & begin to flake. 
As cooking Sake  contains added salt & sugar, I have opt for drinking Sake. (Ginrei)

* Unagi Marinade: 

2 tbsp seafood soy sauce (sub: light soy/Tamari)
2 tbsp Mirin
2 tbsp Sake
1 1/2 tsp sugar
Pinch of salt
Pinch of ground black pepper 
1. In a bowl, mix all the ingredients well.
2. Taste it & adjust accordingly. Set aside until further use. 
3. Use small part, just enough amount to  marinate Salmon. 
4. Keep unused marinade to make glaze. 

By Shirley Lim

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