Misoyaki Salmon Recipe

Everyone loves the variety of seafood, and goodies the ocean/sea offers. However, if I have to choose, Salmon will certainly be my most favorite seafood. Misoyaki Salmon is an original Japanese recipe. You can find Misoyaki Salmon on the menu of fancy restaurants to normal lunch/dinner spots. However, a lot of people prefer to try this sweet and savory Miso Salmon at home.

Therefore, keeping the interest of my homemade recipes lovers in consideration, today, I will be sharing with you the process of making Misoyaki Salmon at home.  

Misoyaki Salmon Recipe

Misoyaki Salmon Recipe

Prep Time 5 mins
Cook Time 25 mins
Marinating Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Japanese
Servings 2 people
Calories 270 kcal

Ingredients
  

Ingredients that you Need to Make Misoyaki Salmon

  • 14 oz Salmon Fillet.

For Marinating

  • 2 tbsp Miso.
  • 1 tbsp Sake.
  • 1 tbsp Mirin.
  • 1 tbsp Soy sauce.
  • ¼ tsp Sesame Oil. (Roasted)

Topping (Optional)

  • ½ tsp Sesame Seeds. Toasted, (for garnishing)
  • 1 Green Onion. Chopped, (for garnishing)

Instructions
 

Instructions to Follow;

  • Use a medium-sized bowl, pour Miso, Sake, Soy Sauce, and Sugar in the bowl; sugar helps the Salmon caramelize beautifully. Mix well. Adjust the taste as per your preference.
  • Use a large bowl, pour half of the mixture into the bowl, add Salmon to the mixture and add the remaining mixture on top of the Salmon. First, you need to be sure that Salmon is properly coated in the mixture. Then, cover the bowl for about 30 minutes or let it stay marinated overnight; the choice is yours. However, I would recommend you to marinate it for 5 hours for apt results.
    Remove excess mixture before cooking, or else it will burn while cooking.
  • You can broil or bake your fish, whichever you prefer.
    Broil: You should pre-heat the oven Broiler for 3-4 minutes. After that, broil the salmon for 6 minutes. Woohoo, your dinner is ready!
    Bake: You can also bake your Salmon. Bake it at 450F for about 8-10 minutes (the exact time to bake depends highly on the quantity and size of the Salmon fillet). Keep an eye on your Salmon; as the marinade has sugar, there are high chances that it might burn. If the Salmon starts to burn and is not properly cooked yet; put the Salmon on the lower rack of the oven.
  • Serve it with Ginger Rice as the smell of the Rice perfectly complements with Mayosaki Salmon.
Keyword japanese cuisine, main course, Misoyaki Recipe, Misoyaki Salmon Recipe, Salmon Recipe

Recommended Ingredients

The Use of Miso in Japanese Recipes

Miso is a delicious, salty, and savory marinade, especially for fish and meat. It blends very well with Salmon, which helps enhance the flavors. Miso is a savory, salty paste primarily made from Soybeans, Rice or Barley. They are then streamed and fermented (with Koji) for 6 months to 5 years.

Miso is highly nutritious; rich in Proteins, Vitamins, and Minerals. It is a very useful ingredient and is used in most Japanese dishes.

Miso originally has a savory and salty taste, so I mix it with something sweet like honey or brown sugar whenever I use Miso for marinating. The extraordinary flavor of Salmon blends perfectly with the sweet and savory Miso glaze.

Tips to Enhance Your Miso-Based Cooking

Whenever you use Miso marinade, whether on fish or meat, just make sure you take off the marinade before you start cooking, as Miso sticks to the pan and burns easily. You might be very tempted not to remove that thick layer of the marinade because it smells and looks so good, but do NOT do that.

The question that arises is, has the meat or fish absorbed enough flavor? Don’t worry, as Miso is absorbed very quickly. However, if you still want to have the Miso glaze, then brush some on your Steak or Fish right before taking it out of the oven. Just be careful not to burn the dish right when you are finishing cooking.

How Many Calories Does Misoyaki Salmon Recipe Contain?

There are a total of 270 Calories per 4 oz with 4 g of Carbohydrates, 18 g of fat, and 20 g of protein.

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