My Kewpie-Glazed Salmon features a perfect blend of Kewpie mayo, Dijon mustard, and soy sauce, creating a flavorful glaze that coats the salmon beautifully.
The glaze caramelizes to a golden, slightly crispy exterior, while the salmon remains tender and juicy on the inside. It’s an easy, delicious dish that pairs wonderfully with rice or roasted vegetables!
Growing up, my mom would make this dish so often that I thought it was a staple in Japanese cuisine, but it turns out it’s not a traditional dish—it’s just a delicious combination of Japanese-inspired flavors.
She would bake the salmon, simply spreading the glaze on top before popping it in the oven, and it became a comforting, regular meal. For my version, I marinate the salmon first, then pan-fry it for a bit of extra crispiness on the outside.
I’ll include both methods so you can choose whichever suits your cooking style best, but no matter how it’s prepared, the sweet-savory glaze always makes this dish so irresistible!
I love pairing this salmon with avocado, edamame, and of course, rice! In the next section, I share what rice cookers and rice I recommend if you want to make the best classic, Japanese fluffy white rice!
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. In Korean cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal? NO!
Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker, too!
Click the rice cooker photos to see my top picks, from $20–$200! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
While basmati rice is what’s traditional for this dish, you can also experiment with other types of rice.
Key Features to Look For in a Rice Cooker:
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
5.5 cups or 10 cups
5.5 cups or 10 cups
3 cups
2 cups
Japanese-Inspired Kewpie-Glazed Salmon
- Total Time: 25 minutes
Description
This Kewpie-glazed salmon features a sweet and savory Japanese-inspired glaze, with options for both baking or pan-frying the salmon to perfection.
Ingredients
- 2 salmon fillets (each around 6 oz)
- 2 tbsp soy sauce
- 1/4 cup kewpie mayo
- 2 tbsp dijon mustard
- 1 tsp black pepper
- 1/2 tsp salt
- Optional sides: rice, cucumber, avocado, shredded cabbage
Instructions
For Pan-Frying:
- In a medium-sized bowl, whisk together soy sauce, kewpie mayo, dijon mustard, black pepper, and salt until smooth and well combined.
- Dice the salmon fillets into two-inch cubes. Place the diced salmon into the bowl of marinade, using a spoon to thoroughly coat each cube in the sauce.
- Allow the salmon to marinate for at least 15 minutes, or up to 30 minutes, for better flavor absorption.
- Heat a large non-stick skillet over medium heat. Add a bit of oil or butter to coat the pan. Once the pan is hot, add the salmon cubes, skin-side down if applicable.
- Cook for about 4-5 minutes on each side, or until the salmon is golden brown and cooked through. If you prefer a slightly crispier texture, you can cook the salmon a bit longer. Serve immediately with the glaze from the marinade.
For Baking:
- Preheat the oven to 400°F (200°C). Prep a baking sheet with a coating of oil or butter.
- In a small bowl, whisk together soy sauce, kewpie mayo, dijon mustard, black pepper, and salt until smooth and well combined.
- Dice the salmon fillets into two-inch cubes. Place the diced salmon into the bowl of marinade, using a spoon to thoroughly coat each cube in the sauce.
- Allow the salmon to marinate for at least 15 minutes, or up to 30 minutes, for better flavor absorption.
- Bake the salmon on the prepped baking sheet in the preheated oven for 9-10 minutes, or until the salmon flakes easily with a fork.
- After baking, switch to the broiler setting and broil for an additional 2 minutes to get a slightly caramelized, crispy top. Remove from the oven, garnish if desired, and serve!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2
My favorite sushi at a local place has kewpie salmon that gets charred. Sooooooo good. Love how this is similar.
Yummmm! So good when it’s charred 🙂
The Kewpie gave it that creamy richness without being heavy or oily.
Hi Jeff – thanks for sharing! 🙂
I love this recipe, it’s so smooth and savory
Alex, thanks for sharing! So glad you enjoy it!