Broiled Salmon with Mayonnaise

Name: Broiled Salmon with Mayonnaise (Sake to Mayonnaisu)
Yield: Serves 4
Cuisine: Japanese
Ingredients: 4 tablespoons Japanese mayonnaise, preferably Kewpie brand, or regular mayonnaise mixed with 1 teaspoon fresh lemon juice or ½ teaspoon rice vinegar; 4 tablespoons Japanese mayonnaise, preferably Kewpie brand, or regular mayonnaise mixed with 1 teaspoon fresh lemon juice or ½ teaspoon rice vinegar; 4 tablespoons Japanese mayonnaise, preferably Kewpie brand, or regular mayonnaise mixed with 1 teaspoon fresh lemon juice or ½ teaspoon rice vinegar; Unsalted butter for greasing; 4 tablespoons Japanese mayonnaise, preferably Kewpie brand, or regular mayonnaise mixed with 1 teaspoon fresh lemon juice or ½ teaspoon rice vinegar; 4 tablespoons Japanese mayonnaise, preferably Kewpie brand, or regular mayonnaise mixed with 1 teaspoon fresh lemon juice or ½ teaspoon rice vinegar; Salt; 4 salmon fillets, preferably skin on, each about 6 ounces and ¾ inch thick

Sake to Mayonnaisu

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

About

Shohei and I have been very lucky to have some wonderful Japanese babysitters for our two daughters, Nami and Aya. This recipe from Mizuki-san is assembled and cooked in less than a half hour. Only a little mayonnaise is used, yet it really dresses up the fish. Serve the salmon with Miso Shiru, steamed broccoli and rice, or a side dish of Sunomono.

Ingredients

Asia
Japan
Side dish
Fish course
Pescatarian

Ingredients

Method