Miso Salmon Recipe - Allrecipes.com
Miso Salmon Recipe
  • READY IN 50 mins

Miso Salmon

Recipe by  

"Japanese style-broiled salmon just like the restaurants. Easy recipe I came up with at the request of my family. Serve with sticky white rice and a light salad."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
  2. In a small bowl, stir together the miso paste, sake, brown sugar, sesame seeds, sesame oil, water, salad dressing and rice vinegar. Spread this over the tops of the salmon fillets.
  3. Bake for 15 minutes in the preheated oven, or until almost cooked through. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2011

I did not have sake, nor the salad dressing. I simply omitted these two ingredients. Based on the review, I also reduce the water, to make sure that the sauce is not too watery. I also did not poach the fish in advance, because salmon usually cooks very fast in the oven. The taste is awesome. It gives a perfect balance. I love this recipe and would definitely make it again.

 
Most Helpful Critical Review
Jun 04, 2011

1 cup miso paste = way too salty as noted by others.

 
Jun 24, 2010

What a fantastic and different way to do salmon! The only change I made was I didn't have prepared soy-ginger dressing, so I mashed up some sushi ginger in 3tbsp of soy sauce. It was great! The only thing I'll do different next time is not poach the salmon beforehand. Salmon cooks quickly enough in the oven without the added step of poaching. A keeper for sure!

 
Jul 05, 2010

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. I also used honey instead of brown sugar. Took half of the ingredients mixed for a marinade, then added the rest to sauteed onions, baby garlic, scallions, snow peas and wheat pasta as a sauce. Overall a little salty but very tasty.

 
Sep 07, 2010

Good recipe but needs some adjusting for my taste. Way too much miso, it overwhelmed everything including the salmon. I would also either add more Sake or ignore it all together, the amount in the recipe isn't noticeable. Also, I have no idea where to find soy-ginger salad dressing. It wasn't at the specialty store, it wasn't at the grocery store, So I just added 1/4 cup soy sauce and 1 tsp fresh ginger. I'll try it again with these changes.

 
Oct 04, 2010

This was sooo good! I didn't have sake in the house, and I substituted honey for brown sugar. It was a big hit!!!

 
Apr 21, 2010

This sauce has a wonderful flavour! I followed the ingredients exactly, but didn't poach the salmon and left the skin on while I was baking it. I found that the sauce was too runny to be a spread but a bit too thick to be a good glaze - it might have been the salad dressing I used (Jesse's Ginger Salad Dressing on this site - I kept the carrots which added nice flavour), or maybe next time I won't add the water so I can get a thicker spread of the sauce on the salmon. I served the salmon with cous cous with carrots and currents and with steamed broccoli over which I poured some extra sauce from the pan - delish! I am definitely going to try it out on chicken and maybe beef, too!

 
Jun 21, 2010

This was delicious! I didn't have sake and it still came out great. Poaching the fish first gave it a nice, delicate texture. Next time I will cut down on the amount of sauce though because I had a lot left over.

 

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Nutrition

  • Calories
  • 719 kcal
  • 36%
  • Carbohydrates
  • 34.9 g
  • 11%
  • Cholesterol
  • 132 mg
  • 44%
  • Fat
  • 40.5 g
  • 62%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 50.5 g
  • 101%
  • Sodium
  • 2247 mg
  • 90%

* Percent Daily Values are based on a 2,000 calorie diet.

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