Salmon Nanbanzuke (Marinated Fried Salmon) 鮭の南蛮酢け

Marinated in soy dashi vinaigrette and served chilled, Salmon Nanbanzuke is a delightful seafood appetizer or main dish. The unique preparation allows the salmon to keep for days! This refreshing dish pairs perfectly with chilled sparkling sake or white wine.

When the weather is warm outside, I crave a meal with a simple and refreshing taste. This Salmon Nanbanzuke (鮭の南蛮漬け) is easily one of my favorite seafood dishes to enjoy.

Nanbanzuke may not be on your radar when comes to Japanese food, but it is actually a popular dish enjoyed both at home and in restaurants in Japan. Here, the salmon is first fried then marinated in a tangy sauce along with colorful julienned vegetables. It’s then chilled in the refrigerator and served cold. The result is light and incredibly appetizing.

What is Nanbanzuke?

Nanban (南蛮) literary means “southern barbarian(s)” in kango (漢語), Chinese loanwords in the Japanese language. It originally referred to the people of South Asia and Southeast Asia. In Japan, it was used for the Portuguese, who first arrived in 1543, and later for other Europeans who came to visit later in the 16th to 17th century.

The word also refers to something foreign and exotic. This includes nanban kashi (南蛮菓子, foreign sweets) like castella cake. Another example is food with exotic spices, sauces like chicken nanban (fried chicken with tartar sauce), or marinades like salmon nanbanzuke, with zuke meaning “being soaked.”

Nanbanzuke is essentially the Japanese interpretation of escabeche, a fried fish dish that’s marinated in a vinegar-based sauce in Mediterranean and Latin American cuisines. Instead of cider vinegar and spices, we enliven the fish or meat with marinade ingredients from the Japanese pantry: Dashi, mirin, sake, and rice vinegar. This unique preparation helps preserve the fish so that it lasts for days in the fridge.

Ingredients for Marinated Fried Salmon

• salmon fillet – see the recipe card for instructions on how to remove the skin; you can also crisp it for an optional garnish
• kosher salt – I use Diamond Crystal brand
• freshly ground black pepper
• potato starch or cornstarch – for coating the salmon
• carrot, onion, and green bell pepper – I use Japanese piman bell pepper
• neutral oil – for cooking the vegetables and frying salmon
• dashi (Japanese soup stock) – you can use awase dashi, dashi packet or powder, or vegan dashi
• rice vinegar (unseasoned)
• usukuchi (light-colored) soy sauce – you can use regular soy sauce, but the final color of the dish will be darker
• sake – I used Sho Chiku Bai Classic Junmai Sake
• mirin – I used Takara Mirin
• sugar
• lemon slices and parsley – optional; for garnish

Variations on Salmon Nanbanzuke

Besides salmon, you can also make nanbanzuke with these popular ingredients:

• aji (horse mackerel)
• saba (mackerel)
• shishamo (saltwater smelt)
• wakasagi (Japanese pond smelt)
• chicken

How To Make Salmon Nanbanzuke

1. Make the marinade by combining rice vinegar, dashi stock, usukuchi soy sauce, sugar, sake, and mirin in a lidded container that fits the salmon and vegetables.
2. Cut the vegetables. Julienne the carrot and bell pepper into thin strips and thinly slice the onion.
3. Sauté the onion, carrot, and bell pepper in neutral oil in a large frying pan. When they are wilted but still crisp, transfer them to the marinade.
4. Skin and cut the salmon fillet into bite-sized pieces. Season with salt and black pepper. Lightly dust with potato starch to coat completely.
5. Fry the salmon in hot neutral oil in the same frying pan over medium heat. Fry in batches and do not crowd the pan. When it’s golden brown, remove and shake off the oil.
6. Transfer the hot fried salmon to the marinade. Repeat with the rest of the salmon.
7. Place the vegetables on top of the fried salmon so it’s completely submerged in the marinade.
8. Cover and refrigerate for at least 30 minutes or preferably overnight.
9. Optionally, you can crisp the salmon skin the toaster oven, then break it into smaller pieces for garnish when serving.
10. Serve chilled. Place the vegetables on a plate and top with the salmon. Garnish with lemon slices, parsley, and baked salmon skin. Serve it chilled.

You can keep the dish in the refrigerator for up to 5–6 days.

3 Cooking Tips for Delicious Salmon Nanbanzuke

1. Coat the salmon with potato starch or flour.

This crucial step helps to seal in the umami and juice in the fish. During frying, this coating acts as a protective shield to prevent the flesh from breaking apart. If you don’t have potato starch, you can substitute cornstarch or wheat flour, but don’t skip the coating.

You may remember that I use the same technique for Teriyaki Salmon and Miso Butter Salmon.

2. Adjust the vinaigrette to your liking.

Everyone has a slightly different level of preference when it comes to tartness in food. I tested different versions of nanban marinade with my family because each of them has their own comfort level with sourness. So, use my recipe as a guide. Have a taste and adjust the ratio until the vinaigrette tastes right to your liking or for the season. For example, I like to use a bit more vinegar in the summertime for extra tanginess.

Speaking of vinegar, most Japanese recipes use rice vinegar (米酢). It is milder in taste and not as strong as other kinds of vinegar. I highly recommend getting a bottle of rice vinegar if you also plan to make Sushi Rice (for making sushi), Cucumber Salad, and Japanese dressings.

3. Marinate the fried salmon while it’s hot.

The most important technique for delicious nanbanzuke is to marinate the fried salmon as soon as it’s out of the oil. Remove the excess oil by shaking it off, then dunk the salmon into the marinade immediately. The hot salmon absorbs the most flavor when it’s just fried.

Pairing with MIO Sparkling Sake

For this marinated fried salmon with vegetables dish, we paired it with Sho Chiku Bai Shirakabegura MIO Sparkling Sake. The sparkling sake is similar to a fruit cider, with flavors of apple, pear, and summer fruits.

The sweetness and fruitiness of the sake match the vinaigrette really well and the tiny bubbles cleanse the palate so you’re always ready for the next bite. We love this sparkling sake with a summer meal like salmon nanbanzuke.

Cheers! I hope this easy salmon dish will be another favorite of yours!

Other Salmon Dishes You May Enjoy

• Teriyaki Salmon
• Salmon Fried Rice
• Miso Butter Salmon
• Salmon in Foil
• Baked Crispy Salmon
• Sanpeijiru (Salmon Miso Soup)

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Salmon Nanbanzuke

4.56 from 25 votes

Marinated in soy dashi vinaigrette and served chilled, Salmon Nanbanzuke is a delightful seafood appetizer or main dish. The unique preparation allows the salmon to keep for days! This refreshing dish pairs perfectly with chilled sparkling sake or white wine.

Print Pin

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Chilling Time: 30 minutes mins

Total Time: 1 hour hr 30 minutes mins

Servings: 4

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ ½ carrot (3 oz, 85 g)
• ▢ ½ onion (6 oz, 170 g)
• ▢ ½ green bell pepper (2 oz, 57 g; I use Japanese piman bell pepper)
• ▢ ½ cup neutral oil (divided, for cooking the vegetables and salmon)
• ▢ 1 lb salmon
• ▢ ½ tsp Diamond Crystal kosher salt
• ▢ ¼ tsp freshly ground black pepper
• ▢ 4 Tbsp potato starch or cornstarch

For the Nanban Marinade

• ▢ 1 cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
• ▢ ¾ cup rice vinegar (unseasoned)
• ▢ 3 Tbsp usukuchi (light-colored) soy sauce (you can use regular soy sauce, but the final color of the dish will be darker)
• ▢ 3 Tbsp sugar
• ▢ 2 Tbsp sake (I used Sho Chiku Bai Classic Junmai Sake)
• ▢ 2 Tbsp mirin (I used Takara Mirin)

For the Garnish (Optional)

• ▢ lemon slices
• ▢ parsley

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Cook ModePrevent your screen from going dark

Instructions

 

• Gather all the ingredients.
  

To Make the Nanban Marinade

• In a rectangular container with a lid, combine ¾ cup rice vinegar (unseasoned), 1 cup dashi (Japanese soup stock), 3 Tbsp usukuchi (light-colored) soy sauce or regular soy sauce, and 3 Tbsp sugar.
  
• Add 2 Tbsp sake and 2 Tbsp mirin.
  
• Cut ½ carrot into 2-inch pieces and slice them into slabs.
  
• Then, cut the slabs into julienned strips. Thinly slice ½ onion widthwise (to give texture and keep the onion‘s shape after cooking).
  
• Remove the seeds from ½ green bell pepper and cut it into julienned strips.
  
• Heat a large frying pan and when it’s hot, add 1 Tbsp neutral oil. Add the onion and sauté.
  
• Once the onions are coated with oil, add the carrot and bell pepper.
  
• When the vegetables are coated with oil and wilted but still crisp (don’t overcook), transfer them to the marinade. Set aside.
  

To Prepare the Salmon

• If your 1 lb salmon has skin, you can easily remove it by holding the salmon with a knife in one hand and slowly pulling the skin from the corner with the other hand (see images below). Salmon skin is really delicious when it‘s cooked until crispy. I‘ll show you how to prepare it below. For now, set aside the skin on a plate, cover it with plastic, and refrigerate.
  
• Once you‘ve removed the skin, cut the salmon into a few blocks.
  
• Then cut each block into bite-sized pieces, roughly ½ inch (1.3 cm) thick.
  
• Season the salmon with ¼ tsp freshly ground black pepper and ½ tsp Diamond Crystal kosher salt.
  
• In the same frying pan, heat the remaining ⅞ Tbsp neutral oil over medium heat.
  
• Sprinkle 4 Tbsp potato starch or cornstarch over the salmon and coat well.
  
• Remove the excess starch.
  
• When the oil is hot, add the salmon in the pan (do not crowd the pan as the oil temperature will drop too quickly). Fry until golden brown, about 5 minutes (depending on the thickness of the salmon). You can use a splatter screen to avoid oil splatter.
  
• Once the salmon is cooked, shake off the oil well and transfer the salmon while it‘s hot to the marinade.
  
• Continue frying the rest of the salmon.
  
• When you finish frying all the salmon, put the vegetables in the marinade on top of the salmon so the fish is completely submerged in the marinade.
  
• Cover with the lid or plastic wrap. Refrigerate for at least 30 minutes or preferably overnight.
  

To Serve

• To crisp the salmon skin (optional): Sprinkle salt on the salmon skin and bake at 325ºF (160ºC) in the oven or toaster oven for 30 minutes, or until it‘s crispy. The skin will cook in its own oil. Once it‘s crispy, break it into smaller pieces and use them as a garnish when serving.
  
• Serve the vegetables from the marinade on a plate and top with the salmon.
  
• Garnish with lemon slices, parsley, and baked salmon skin. Serve it chilled.
  

To Store

• You can keep the dish in the refrigerator for up to 5–6 days.

Nutrition

Calories: 377 kcal · Carbohydrates: 19 g · Protein: 24 g · Fat: 21 g · Saturated Fat: 12 g · Cholesterol: 62 mg · Sodium: 434 mg · Potassium: 796 mg · Fiber: 2 g · Sugar: 9 g · Vitamin A: 3651 IU · Vitamin C: 16 mg · Calcium: 40 mg · Iron: 1 mg

Author: Namiko Hirasawa Chen

Course: Main Course

Cuisine: Japanese

Keyword: nanbanzuke, salmon

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