How to Cook Perfect Baked miso salmon - Free All-Recipes

How to Cook Perfect Baked miso salmon

Baked miso salmon. Grilled the salmon instead of bake/broil. Instead of the salad dressing I used a generous splash of light soy, fresh ground ginger, garlic, some mirin instead of sake, a bit of rice wine vineager and a squeeze of lime. I used maybe a quarter cup of miso since it seemed like it would be too salty with more.

Baked miso salmon It's only got FOUR ingredients in it – seriously!!! Miso, sugar, sake (Japanese rice wine) and mirin (Japanese sweet rice wine). Just mix it together, slather it on, marinade then barbecue OR bake the salmon. You can cook Baked miso salmon using 4 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Baked miso salmon

  1. Prepare of salmon fillets.
  2. Prepare of white miso paste.
  3. It’s of sake.
  4. Prepare of mirin.

Place the miso paste, mirin, sugar, ginger, sesame oil, and salt in a small, broiler-safe baking dish just large enough to hold the salmon. Whisk until the miso is well-combined and the sugar is dissolved. Place the salmon in the marinade skin-side up. Make sure the fish is coated with the miso sauce.

Baked miso salmon instructions

  1. Mix all sauce ingredients together.
  2. Marinate salmon for 2-3 days.
  3. Bake salmon at 180°C for 12 mins.

Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. In Japan, Miso Salmon (鮭の味噌漬け) is part of a category of dishes called Misozuke(味噌漬け), which literally means "pickled in miso." The fish is cured in sweet miso, which draws out excess liquid from the fish preserving it for up to a week, while also seasoning the fish. Miso salmon is an amazing recipe where you can use just a little bit of miso and make your regular and everyday salmon into something absolutely delicious. White miso is the mildest version of miso in Japanese cooking , the others being red miso (darker and more pungent and intense in taste) and mixed miso.

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