Japanese Honey Glazed Salmon with Mushroom Risotto

🛒 Ingredients

For the Salmon

• 1 salmon fillets (skin on)

• 2 tbsp soy sauce

• 1 tbsp honey

• 1 tbsp mirin (or substitute with a little sugar + water)

• 1 tsp sesame oil

• 1 clove garlic (minced)

• 1 tsp grated ginger

• Optional: sesame seeds + green onions (for garnish)

For the Mushroom Risotto

• 1 cup Arborio rice

• 1 cup mushrooms (cremini or shiitake, sliced)

• 4 cups chicken or vegetable broth (warm)

• ½ small onion (finely chopped)

• 2 cloves garlic (minced)

• 2 tbsp butter

• 2 tbsp olive oil

• ¼ cup Parmesan cheese (optional but recommended)

• Salt & pepper to taste

👨🍳 Instructions

1. Make the glaze

Mix soy sauce, honey, mirin, sesame oil, garlic, and ginger in a bowl.

2. Cook the salmon

• Heat a pan over medium heat.

• Place salmon skin-side down, cook ~4–5 minutes.

• Flip, cook another 2–3 minutes.

• Pour in the glaze and spoon it over the salmon for 1–2 minutes until sticky and caramelized.

• Remove and set aside.

3. Start the risotto

• Heat olive oil + 1 tbsp butter in a pan.

• Sauté onions until soft, then add garlic.

• Add mushrooms, cook until browned.

4. Cook the rice

• Add Arborio rice, toast for 1–2 minutes.

• Begin adding warm broth one ladle at a time, stirring constantly.

• Let it absorb before adding more (this takes ~18–20 minutes).

5. Finish the risotto

• Stir in remaining butter and Parmesan.

• Season with salt & pepper.

• Texture should be creamy, not dry.