This sweet soy glazed salmon has pieces of pan fried salmon that are tossed in a sticky sweet flavorful sauce made with shiitakes mushrooms. This is perfect served on a bed of white steamed rice.

To see a video of instructions on how to make this soy glazed salmon recipe click here.

1 large piece boneless skinless salmon (3/4 lb.)
1 green onion
¼ piece ginger
4 fresh shiitake mushrooms

Sauce (glaze) Ingredients:
¼ cup dry sherry
2 tbsp regular soy sauce
2 tbsp white sugar
1 tbsp thick dark soy sauce
1 tbsp cornstarch

1. First place the salmon in the freezer for 20 minutes. This makes it much easier to cut. Then cut it into large pieces about the size of 1½ to 2 inch squares.


2. Rinse and dry the green onion and then cut off the base and discard. Then dice the remaining stalk and set these pieces aside.


3. Remove the skin from the ginger and then mince it.


4. Clean the mushrooms by gently wiping off any dirt with a damp towel. Then cut off the stems and save them for another recipe, and cut the caps into quarters and set them aside.


5. Next in a large cup combine all of the ingredients for the sauce except for the cornstarch. If you have trouble finding the thick dark soy sauce, you can just use a tablespoon of regular soy sauce in its place. Keep in mind this sauce is sweet and sticky, more like a glaze. If you don’t care for sweet sauces or you’re watching your sugar intake, you can reduce the sugar here by half or more as desired.


6. Then in a smaller cup mix the cornstarch with a little bit of cold water and stir until the cornstarch dissolves thoroughly.


7. Now we can start cooking, heat the wok on high and add about a ½ inch of peanut oil to the bottom.


8. Once it’s hot add the salmon and let it cook for about 1 minute on one side.


9. Then flip it over and let it cook another minute or two, or just until it is cooked through.


10. Then just remove the salmon slices from the wok, draining off the excess oil, and place them on a plate and set them aside.


11. Next take all of the oil out of the wok except for 1 tablespoon and heat this on high.


12. When it’s hot add the mushrooms, ginger and green onions and stir fry them for 1 minute.


13. Then add the sauce, making sure to get all of the sugar out of the bottom and let this come to a boil.


14. Once it starts to boil add the cornstarch mixture and stir until it becomes thick like a glaze.


15. Then turn off the heat and carefully add the salmon pieces stirring them gently until they are all glazed with the sauce.


16. Then you can remove them from the wok and serve. These are perfect served on a bed of white steamed rice. Makes 1 to 2 servings.