The clean zing of sake works well with the rich heat of black pepper in this salmon recipe.


  • 4 pieces center cut salmon fillet, skin off (6-8 oz each)

  • 1 cup TY KU sake

  • 3 tablespoons Wanjashan, naturally brewed soy sauce

  • 3 tablespoons sugar

  • 1 tablespoon ground black pepper

  • 2 zucchini

  • 2 tablespoons yuzu juice

  • 2 tablespoons grapeseed oil

  • Kosher salt and freshly ground black pepper to taste


  • 1.

    Pre-heat the broiler on high and set the rack in the middle of the oven. Place cast iron pan in oven to pre-heat. In a zip-top bag, combine the salmon, sake, soy sauce, sugar and black pepper and marinate the salmon for at least 1 hour. Meanwhile, make zucchini spaghetti using a turning slicer (available at or use a mandoline to make fine julienne. Toss the zucchini with yuzu and grapeseed oil and season. Pull out hot cast iron pan and add zucchini. Allow to sear for a few seconds, toss once, and place drained salmon over zucchini and broil until golden, brown and delicious, about 8 minutes. Serve family style in cast iron pan, covering the handle with a towel for serving.

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