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“There was a shortage of Fish Kabayaki the other night when I made this amazing dish from Jaden's Steamy Kitchen Cookbook. I used salmon to make this sweet and tangy fish dish and it was phenomenal.”
1 entree

Ingredients Nutrition

  • 1 lb salmon, cut into 4 fillets (patted very dry to avoid oil splattering)
  • 14 cup ume plum vinegar
  • 14 cup agave nectar
  • 1 tablespoon olive oil
  • 1 tablespoon grapeseed oil


  1. In a small saucepan over medium heat, stir together ume plum vinegar and agave.
  2. When sauce begins to bubble turn down heat and simmer for 4-5 minutes until thick enough to coat the back of a spoon.
  3. Place oils in a large frying pan over high heat.
  4. Place salmon in frying pan, do not allow fillets to touch each other.
  5. Fry for 2 minutes until the bottoms are browned.
  6. Brush Kabayaki sauce on the fillets.
  7. Flip salmon over and brush top of the other side, then fry for another minute or 2 until fish flakes easily and is cooked through.

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