Nigella Lawson’s glazed salmon recipe is a ‘culinary sensation’

If you’re struggling to find a mid-week meal that’s not pasta or stew and is easy to cook, then salmon could be a great option.

Salmon is not only high in protein but it’s high in omega-3 fatty acids and can help improve brain function.

Salmon fillets are also easy to flavour and can be accompanied by everything from rice to noodles, salads and vegetables.

Nigella Lawson‘s glazed salmon recipe includes Japanese sweet rice wine, also known as mirin, soy sauce and brown sugar for a sweet yet savoury flavour.

The recipe, which is from Nigella’s book Nigella Express, includes just six ingredients.

Nigella said of the recipe: “This must be the fastest way there is to create a culinary sensation.

“You do scarcely a thing — just dibble some salmon steaks in a dark glossy potion, most of which you get out of a jar — and what you make tastes as if you had been dedicating half your life to achieving the perfect combination of sweet, savoury, tender and crisp.

“If there are only two of you eating, I would be inclined to stick to the quantities given here, letting a couple of pieces or whatever you don’t eat get cold, as it makes a fantastic salad the next day.”

Fans of Nigella’s who have already cooked the recipe described it as “easy and quick to do”, “delicious” and “simple”.

How to make Nigella’s glazed salmon


  • 60ml mirin (Japanese sweet rice wine)
  • 50g soft light brown sugar
  • 60ml soy sauce
  • Four Alaskan, organic or ASC-certified Scottish salmon fillets
  • Two tablespoons rice wine vinegar
  • One to two spring onions (halved and shredded into fine strips)


1. Firstly, heat a large non-stick frying pan on the hob. While the pan is heating, mix together the mirin, brown sugar and soy sauce in a shallow dish. Add all four pieces of salmon to the dish and allow them to marinate for three minutes on one side. Then, flip them over and allow them to marinate again for two minutes.

2. Cook the salmon in the hot, dry pan for two minutes before flipping over the salmon. Add the marinade and cook it for a further two minutes.

3. Remove the salmon and put it on a plate. Add the rice vinegar and any marinade that remains in the hot pan.

4. Once warm, pour it over the salmon and top it with spring onions.

5. Serve the salmon with whatever you fancy. Rice or noodles and salad would work well.

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