2 tablespoongranulated sugarthe recipe calls for sugar but I used 1T of honey and 1T of Korean corn syrup (물엿) just because I felt like it was healthier though I’m not sure if that’s completely accurate…
Thinly slice 1/2 of an onion. Place 1/4th of onion in a bowl of water. This will be used for the topping and placing the onions in water will mute the strong bite/kick raw onions have. Set aside the other 1/4th. This will be used for the sauce very soon – see Step 3!
Smash (crush) 3 garlics with the side of your knife (or you can add it whole)
Bring out a small frying pan and add soy sauce, mirin, water and sugar for the sauce. Add in the sliced onions and garlics from step 1 and 2. Bring to a Boil.
Keep boiling until the onions are soft. Just a few minutes. Note the pic above!
Once the onions are soft, drain the sauce out and discard the onion and garlic. (Note – I tasted the onion and it is very salty from absorbing all the soy sauce. Do not try!)
Add sauce to rice. Add onions on top of rice! And leave some sauce to also dip your salmon in the sauce.
If using frozen salmon – defrost in refrigerator overnight or out on the counter top for a few hours.
Preheat oven to 375 °F
Drizzle salmon with light amount of olive oil. Sprinkle with salt.
Place salmon on foil and fold up the foil packets to allow some room in the foil but seal so no steam escapes!
Place the salmon foiled on a baking sheet in the middle rack. Bake for about 15-20 minutes until the salmon is just cooked through. Serve with lemon.