Miso Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
2 d
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Total Time
10 mins
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Servings
4 servings
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Calories
259 kcal
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Course
Main Course
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Cuisine
Japanese
Miso Salmon
Description
This recipe uses a miso-based marinade blended with brown rice syrup and sake to create a glossy, umami-rich coating on salmon fillets. The marinade both seasons and preserves the salmon as it cures tightly wrapped in plastic for two to seven days, allowing the flavors to permeate the fish evenly. This curing step is critical to developing its characteristic taste and texture.
After curing, the salmon is pan-fried skin-side up in vegetable oil. Careful heat management prevents the sugar in the marinade from burning while producing a lightly browned surface. The salmon is flipped and cooked through to tender doneness, balancing a caramelized exterior with a moist and flavorful interior.
The dish pairs well with simple sides to complement the rich umami flavor, making it suitable for a main course. The curing and cooking methods highlight the sweet-savory profile from miso and rice syrup, setting this salmon apart from standard grilled or baked preparations.
Ingredients
- ¼ cup miso paste
- ¼ cup brown rice syrup
- 2 tablespoons sake
- 450 grams salmon (4 thin fillets)
- vegetable oil (for cooking)
Instructions
- In a bowl, mash together the miso, brown rice syrup and sake until it forms a smooth sauce.
- Lay a large sheet of plastic wrap on your work surface and spread a quarter of the sauce on the wrap about the size of 2 salmon fillets.
- Place the salmon on the sauce and then drizzle another quarter of the sauce on top of the salmon. Repeat with the rest of the salmon.
- Wrap the salmon tightly with the plastic wrap, pressing out any excess air.
- Place the salmon on a tray and cure in the refrigerator for at least 2 days, or up to 7.
Pan-fry directions
- Heat a frying pan over medium heat and drizzle a little oil in the pan.
- Add the salmon skin-side up and use a spatula to ensure the salmon is making good contact with the pan. The sugar in the marinade will burn easily so adjust the heat down if you notice the salmon is browning faster than it's cooking.
- When the salmon has browned on one side, flip it over and continue pan-frying it until the salmon is cooked through.
Broiling directions
- Move your oven rack to the top position and preheat your broiler.
- Set a cooling rack over a sheet pan and use an oil-soaked paper towel to grease the rack. Place the salmon skin-side down on the rack.
- Broil the salmon until it is cooked through and the glaze has caramelized around the edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 24g | 48% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 61mg | 20% |
| Sodium | 705mg | 29% |
| Potassium | 587mg | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 60IU | 1% |
| Calcium | 38mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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