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Ponzu salmon served with baby leaf, sautéed bell peppers and mushrooms over mixed grain rice on a blue plate

Ponzu Salmon (Pan Fried)

  • Author: Yuto Omura
  • Total Time: 20 minutes
  • Yield: 2 portions


How to make bright and refreshing pan fried ponzu salmon with sautéed vegetables. A quick and delicious recipe, perfect for lunch or a midweek dinner! (Doesn't include rice cooking time.)


  • 4 tbsp ponzu sauce
  • 1 tbsp sake
  • 1 tbsp mirin
  • 2-3 salmon fillets
  • 1 pinch salt and pepper
  • 1 tbsp potato starch
  • 1 tbsp unsalted butter
  • 30g bell pepper sliced
  • 50g maitake mushrooms (or mushroom of your choice) sliced
  • 50g baby leaf salad
  • 300-400g cooked multigrain rice (2 portions)
  • 1 tsp sesame seeds (optional)


  1. Mix the ponzu, mirin and sake in a bowl and set by the stove ready for later.
  2. Pat the salmon fillets dry with kitchen paper and sprinkle both sides with salt and pepper.
  3. Coat the salmon with a thin, even layer of potato starch.
  4. Heat a pan on medium and melt the butter.
  5. Swirl the butter around to evenly coat the pan and place the salmon fillets in with the skin-side facing down. Fry for 4 minutes or until the skin is crispy and golden.
  6. Flip and fry on the other side for 2 minutes. (Add an extra 1-2 minutes if your salmon fillets are especially thick.)
  7. Remove the salmon from the pan and set aside. 
  8. In the same pan, add the bell pepper and mushrooms. (Add a little more butter if necessary.) Sauté until the bell peppers are slightly softened.
  9. Once softened, push the bell peppers and mushrooms to one side of the pan and place the salmon back in the pan with the skin side facing up.
  10. Pour the ponzu sauce around the pan and occasionally baste the top of the salmon by scooping it up and drizzling it. (Avoid flipping the salmon.)
  11. Once the sauce has become glossy and slightly thickened, remove the pan from the heat.
  12. Plate up the rice and place the baby leaf spinach on top. Add the sautéed vegetables and then the salmon.
  13. Drizzle any sauce leftover in the pan over the salmon and sprinkle with sesame seeds for a finishing touch.
  14. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Fish
  • Method: Pan Fry
  • Cuisine: Japanese

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