Waitrose and Partners
Salmon marinated with nanban sauce

Salmon marinated with nanban sauce

'The Japanese were shown this dish by visitors, and they adopted it and made it their own’, says guest chef Yuki Gomi

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins
  • Plusmarinating

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 100g red onion, halved
  • 3 Essential Salad Onions
  • 60g carrot
  • 480g pack 4 Scottish salmon fillets, skin removed
  • tbsp cornflour, for dusting
  • 250ml sunflower oil, for shallow frying
  • ¼ x 20g pack chives, chopped, to serve
  • ¼ tsp Cooks’ Ingredients Shichimi Togarashi, to serve

For the nanban sauce

  • 120ml Cooks' Ingredients Dashi
  • 2 light brown soft brown sugar or coconut sugar
  • 2 tbsp Cooks' Ingredients Mirin Rice Wine


  1. Cut the red onion into thin petals and thinly slice the salad onions on the diagonal. Cut the carrot into 4cm juliennes.

  2. Place all the nanban sauce ingredients into a small saucepan and set over a medium heat. Just before it boils, add the onion, salad onion and carrot. Place into a deep baking dish or roasting tin.

  3. Lightly sprinkle a pinch of salt over the salmon and leave for 5-10 minutes, then pat dry with kitchen paper.

  4. Cut the fish into 3cm cubes and dust with the cornflour. Put a 2cm depth of oil into a medium saucepan and heat to 170ºC, gas mark 3 (or see tip). Fry ½ the salmon for 3-5 minutes, turning occasionally, until cooked through, opaque and it flakes easily with a fork.

  5. Remove from the oil with a slotted spoon and put into the nanban marinade sauce. Repeat with the remaining salmon. Cool. Cover and marinate in the fridge for at least 2 hours (some Japanese chefs leave it for up to 2 days).

  6. To serve, put the salmon onto plates, top with the onions and carrot and pour the marinade sauce around. Sprinkle with the chives and togarashi to garnish, if liked.

Cook’s tip

Try different types of fish such as mackerel, cod or sardines. Chicken will also work, or you could try tofu for a great vegetarian or vegan option.


Typical values per serving when made using specific products in recipe


1,467kJ/ 351kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating