Easy Miso Glazed Salmon Recipes

MISO-GLAZED FISH

Steps:

• Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
• Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
• Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
• Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

MISO-MARINATED SALMON

Steps:

• 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. Leave in the fridge for at least 30 mins or, better still, overnight.
• Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
• Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.

MISO-GLAZED SALMON

Steps:

• Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. Add the salmon, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours.
• Bring salmon to room temperature, about 15 minutes, then remove salmon from the marinade, and shake off excess. Discard the remaining marinade.
• Heat a large skillet over medium-high heat. Arrange salmon in the skillet, and cook until the fish flakes easily with a fork, about 4 minutes on each side. Transfer the fish to a plate and garnish with basil.

EASY MISO GLAZED SALMON

Steps:

• Place the salmon in a Ziplock bag or a mixing bowl. Pour the all purpose miso sauce on top of the salmon. Toss the fish and ensure that is covered in the sauce. Allow the fish to marinade for a minimum of 15 minutes and up to 24 hours.
• Place the fish in a baking pan. Add vegetables around the fish if using them. Pour exess marinade in bag or in bowl over the fish and the veggies. Toss the veggies in the sauce to ensure that they are covered.
• Preheat the oven to convection roast to 450°F.
• Place fish in the preheated oven for 10-15 minutes or until browned and opaque on the sides.

EASY MISO SALMON

Steps:

• Let salmon rest at room temperature for 20 minutes.
• Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay).
• Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
• Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.

EASY MISO SALMON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a shallow baking dish with cooking spray.
• Whisk brown sugar, soy sauce, hot water, and miso together in a large glass or ceramic bowl until thoroughly combined. Add salmon and turn several times to coat. Marinate for 10 minutes, occasionally spooning the mixture over the fish to make sure its covered.
• Transfer salmon to the prepared baking dish and cover with foil. Leave extra marinade in the bowl.
• Bake in the preheated oven for 7 minutes. Uncover, spoon remaining marinade evenly onto the salmon, and bake until fish flakes easily with a fork, about 3 more minutes.

MISO GLAZED SALMON

Steps:

• Preheat to 425F.
• To prep the marinade, smash the garlic and remove skin. Mince and set aside.
• Chop and deseed the Thai chilies. Be very careful! You can even wear gloves for this part.
• In a large bowl, add brown sugar, soy sauce, mirin, sesame oil, ginger, miso, chopped chili and garlic.
• Give it a good whisk.
• Add the salmon fillets face down. Marinade for about 2 hours. Cover up and transfer to the fridge.
• Line a baking sheet with parchment paper. Add a few tbsp of the marinade to each filet.
• Bake for about 15 - 20 minutes or until golden.
• In a mason jar combine, olive oil, honey, 4 blackberries. Give it a quick muddle to break up the blackberries.
• Cut up some fresh thyme. Add thyme, pinch of salt and champagne vinegar.
• Add the top and shake.
• Chop the rest of the blackberries into halves. Thinly slice radishes.
• Slice and and fan an avocado.
• Combine all of the prepped ingredients. Drizzle with dressing. Toss and serve.