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A close-up shot of wooden chopsticks lifting a single slice of torched salmon covered in sticky glaze, toasted sesame seeds, and green spring onions.

Torched Salmon with Sweet Soy Glaze (Private Chef Recipe)

Make the exact torched salmon recipe created over 7 times in a month by a private chef in Greece. Features a thin precision slice and a homemade sweet soy glaze caramelized with a blowtorch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon Base:
  • 300 g sashimi-grade salmon loin
  • 2 spring onions (or chives) finely sliced
  • 1 tbsp toasted sesame seeds
For the Sweet Soy Glaze:
  • 100 ml soy sauce
  • 100 g brown sugar
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp fresh ginger finely grated
  • 1 tsp fresh garlic finely grated

Equipment

  • Small saucepan
  • Sharp slicing knife
  • Kitchen blowtorch
  • Heatproof serving plate

Method
 

Simmer the Sweet Soy Glaze
  1. In a small saucepan, combine the soy sauce, brown sugar, rice vinegar, sesame oil, finely grated ginger, and grated garlic.
  2. Place over medium heat and bring to a simmer, stirring until the sugar completely dissolves.
  3. Let it bubble gently for 6–8 minutes until it reduces to a glossy, maple syrup consistency then set it aside to cool slightly and thicken up.
Slice the Salmon
  1. Using a sharp knife, slice the raw salmon loin into thin, elegant slices.
  2. Arrange the slices slightly overlapping on a heatproof serving plate.
Glaze and Torch
  1. Spoon the sweet soy glaze generously over the top of the salmon slices.
  2. Ignite your kitchen blowtorch. Keeping the flame moving constantly, sweep it across the salmon until the glaze bubbles furiously and the edges of the fish just begin to char and caramelise.
Garnish and Serve
  1. Immediately scatter the finely sliced spring onions and toasted sesame seeds over the top.
  2. Serve straight away while the surface is warm and caramelised.

Notes

The Sugar Rule: Stick strictly to brown sugar rather than white sugar. The natural molasses content acts as a heat shield, allowing the glaze to bubble and lacquer under the blowtorch without instantly burning black.
Prep Ahead: You can make a large batch of the sweet soy glaze ahead of time and keep it in a sealed jar in the fridge for up to 2 weeks. Simply warm it slightly before using so it pours smoothly over the fish.