Miso Salmon - misoyaki salmon BEST Simple recipe

white miso paste

🥗Healthier: red miso paste

💰Cheaper: soybean paste

Red miso has a deeper flavor, while soybean paste is more affordable.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar + sugar mimics mirin's sweetness with fewer calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers health benefits and is often less expensive.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is a leaner option, while canned salmon is budget-friendly.

Start by mixing 2 cups of miso paste with 1/3 cup of mirin.

Add 2 tablespoons of soy sauce and 1/4 cup of sugar to the mixture and mix well.

Incorporate 2 tablespoons of Japanese sake and 2 tablespoons of rice wine vinegar into the marinade.

Mix all ingredients until smooth to create the marinade.

Prepare the salmon fillets with skin on, making diagonal cuts to create squares for better marination and cooking.

Place the salmon fillets in the marinade, ensuring to cover them well, but you don't need to marinate the skin.

Let the salmon marinate in the fridge for 30 minutes to 1 hour, or overnight if preferred.

After marinating, remove the salmon and squeeze off as much miso as possible to prevent burning during cooking.

Place the salmon under a broiler on high heat for about 7 to 10 minutes.

While the salmon is broiling, prepare the sauce by mixing spring onion with 1 to 1.5 tablespoons of soy sauce and 2 to 2.5 tablespoons of honey.

Add 1 tablespoon of leftover miso sauce to the mixture and adjust sweetness to taste.

Bring the sauce to a boil and then reduce it to create a glaze.

Plate the miso yaki salmon and drizzle with the soy scallion glaze, finishing with S&B togarashi spice mix and nori.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens