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Miso-Glazed Salmon Steaks

Miso-Glazed Salmon Steaks


Ingredients

  • 4 10- to 12-oz. salmon steaks, bone in
  • 2 Tbsp. mirin (sweet Japanese rice wine)
  • 2 Tbsp. unseasoned rice vinegar
  • 2 tsp. minced peeled fresh ginger
  • 4 lime wedges (for serving)

Recipe Preparation

  • Line a rimmed baking sheet with foil; brush lightly with vegetable oil. Place salmon steaks on prepared baking sheet. Whisk miso, mirin, vinegar, ginger, and sesame oil in a small bowl to blend. Spread half the miso mixture over salmon steaks; season lightly with salt. Turn salmon steaks over and spread with remaining miso mixture; season lightly with salt. Cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.

  • Position an oven rack 6"-8" from broiler and preheat. Broil salmon, turning once, until golden brown and just opaque in center, 10-12 minutes total.

  • Transfer salmon steaks to plates and serve with lime wedges.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (Kcal) 405.1 %Calories From Fat 44.8 Fat (G) 20.2 Saturated Fat (G) 2.7 Cholesterol (Mg) 134.4 Carbohydrates (G) 3.8 Dietary Fiber (G) 0.3 Total Sugars (G) 1.7 Net Carbs (G) 3.4 Protein (G) 48.7 Sodium (Mg) 282.4Reviews Section

Hot-Mustard Salmon with Miso-Glazed Asparagus

In a small bowl, combine the mustard with the honey and hot sauce. Spread the mixture on both sides of the salmon chops, arrange them in a single layer on a large dish and refrigerate for at least 10 minutes and up to 30 minutes.

Preheat the oven to 500°. On a large rimmed baking sheet, drizzle the asparagus with the olive oil, rolling the spears to coat. Season with salt and pepper and roast for 4 minutes, or until crisp-tender.

Meanwhile, in a small bowl, combine the miso paste with the lime juice. Remove the baking sheet from the oven and brush the asparagus generously with the paste. Return to the oven and roast for 3 minutes, or until tender and glazed. Keep warm.

Preheat the broiler. Using a spatula, scrape most of the marinade off the salmon and arrange the chops in a layer on a rimmed baking sheet. Broil the salmon on 1 side only for 3 minutes, or until well browned rotate the baking sheet for even cooking. Transfer the salmon and asparagus to plates and serve at once.


What is miso?

Miso is an Asian fermented soy bean paste (it has other properties that help shape it but this is the main one). It is used in many Asian dishes.

You may have had it at Japanese restaurants in Miso soup or in a Japanese house salad with Miso ginger dressing (really good). It is a base that adds loads of flavor and is healthy.

You can miso paste at almost any grocery store today. There are dark miso pastes and light miso pastes. I prefer the light ones like pictured above. You can use miso in soups, on vegetables or fish like I did here.

It is an ingredient that will not go to waste when you buy it since the uses are endless.


The marinade:

Our miso ginger sauce is a delicious Japanese marinade for salmon. You only need 5 ingredients.

Salmon does not need much time to marinate. As a matter of fact, if you marinate it much longer than 30 minutes the proteins will start to break down and make the salmon mushy.

A short soak in this easy marinade will give the salmon a fabulous flavor. The marinade soaks into the salmon and clings to the outside. The honey in the marinade caramelizes the salmon under the broiler, giving the fillets a rich flavor.

Marinating the salmon in this simple mixture in advance and refrigerating it is the key to having this easy meal on the table in a short time. Also, placing the salmon fillets on a hot cast iron skillet cooks them faster and eliminates the need to flip them at the half-way point when broiling.


Miso-Ginger Glazed Salmon

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Preparing a whole side of fish might seem intimidating, but this sweet and salty glazed salmon is surprisingly easy to make. It’s perfect for a crowd, and the leftovers can be flaked over salad—that is, if there are any leftovers.

What to buy: Miso is a Japanese culinary staple made by fermenting rice, barley, or, most commonly, soy. The two main types are white (or shiro) miso, which has a sweet, mild flavor, and red (or aka) miso, which is aged and has a salty, umami flavor. You can find miso paste refrigerated at most grocery stores.

Game plan: The glaze for this recipe can be made up to 1 day ahead. Store it in the refrigerator in an airtight container.

Watch this CHOW video for tips on how to remove the pin bones from the salmon. And see our guide to types of salmon for more on the different varieties of the fish.


Miso-glazed salmon with soy-lemon spinach

We’ve been really craving the fresh and simple flavors of Japanese cuisine lately. We had homemade sushi for our Sunday lunch, and over the last week we’ve also made a yummy Japanese noodle salad, and enjoyed a couple of different variations of miso soup. And to top it off we’ve just enjoyed this meal of miso-glazed salmon with soy-lemon spinach. True to traditional Japanese cuisine, these dishes use colorful fresh ingredients, prepared simply to highlight the natural flavors of the food. Both the salmon and the spinach are quick and easy to make, packed with nutrients, and yet seriously tasty.

Miso (Japanese fermented soybean paste) is the magic ingredient in the salmon dish. It adds a rich, savory-sweet flavor and luscious texture, perfect for smearing over salmon. The thick miso marinade caramelizes and turns into a sticky glaze as it roasts, and helps to keep the salmon moist and succulent. We use ‘white’ miso (shiro miso) as it’s milder in taste and sweeter than other types of miso. You can find it either at an Asian grocer, or in the specialty foods section of larger supermarkets. Once opened miso keeps in the fridge for several months, and you can use it in all sorts of Japanese dishes, from soups and braises to sauces and dips.

Marinating the salmon before cooking is a great way to give the fish an extra depth of flavor. Allow at least 30 minutes or, better yet, a couple of hours for the salmon to marinate.

This marinade works just as well on white fish fillets, seafood like shrimp and scallops, chicken breasts, and tofu. Even vegetables like mushrooms, eggplant, and corn on the cob taste extra good marinated in this mixture before they’re roasted, grilled or broiled. We’ve also used it as the base for a delicious dressing by adding a tablespoon of rice vinegar and tossing it through a simple soba noodle salad with smoked salmon, avocado and cucumber.

The soy-lemon spinach goes perfectly with the richer salmon. It’s basically chopped fresh spinach sautéed until just tender, then tossed with a lemon, soy sauce, and sesame dressing (and garnished with toasted sesame seeds). The subtle flavors enhance, rather than mask, the natural flavor of the spinach. If you haven’t got spinach on hand you could combine the dressing with steamed asparagus, green beans or Asian greens like bok choy instead.

To complete the meal, simply serve it with some steaming hot rice on the side.


Miso Glazed Salmon

Miso Glazed Salmon. This recipe of salmon fillets with a miso glaze couldn't be easier. The strong flavor of the salmon holds up beautifully with the sweet and salty miso glaze. To make, you just mix miso, some sake and soy.

We eat seafood often at home as my family loves all the. Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod. You can have Miso Glazed Salmon using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Miso Glazed Salmon

  1. It’s 3 tbsp of pale miso paste.
  2. You need 2 tbsp of mirin.
  3. It’s 1 tbsp of sugar.
  4. It’s 50 g of tamari.
  5. You need 250 g of salmon fillet.
  6. Prepare 3 of carrots.
  7. Prepare 1 of courgette.
  8. You need Bunch of parsely.
  9. It’s 150 g of white basmati rice.
  10. It’s 1 of lemon.
  11. It’s 1 tsp of grated ginger.
  12. It’s 1 of garlic clove.
  13. Prepare 1 of red chilli pepper.
  14. You need 1 tsp of chicken stock.
  15. You need 150 ml of boiling water.

Miso Salmon – quick and easy Japanese miso-glazed salmon that makes the best and juiciest salmon ever. Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. The Food Lab Lite: Five Minute Miso-Glazed Toaster Oven Salmon. All products linked here have been independently selected by our editors.

Miso Glazed Salmon instructions

  1. Preheat the oven to 180C fan/200C..
  2. Cook the rice according to the instructions..
  3. Mix together the miso paste, mirin, sugar, tamari, grated ginger, and minced garlic. Slice open the pepper and remove the seeds and stem (leave them in if you want more heat!), slice thinly and add into the marinade. Coat the salmon in the marinade and set aside for 10min..
  4. Meanwhile peel and slice carrots and courgettes into thin batons – about 2 inches long. Boil the 150ml of water, and combine with the chicken stock until fully dissolved..
  5. Cover a baking tray in tinfoil. Place the salmon fillet skin-side down and slide into the oven. Cook for 8-12 minutes or until the salmon begins to flake and is opaque..
  6. Heat some olive oil in a sauce pan over medium heat. Add in the vegetables and cook for 2 minutes until soft. Add in the chicken stock mixture and let simmer for 5 minutes until vegetables are cooked through but not too soft..
  7. Fluff the rice, and serve with vegetables and salmon fillets. Add some chopped parsley and lemon for flavour!.

We may earn a commission on purchases. recipes. Place salmon steaks on prepared baking sheet. Whisk miso, mirin, vinegar, ginger, and sesame oil in a small bowl to blend. To make the glaze: In a large bowl combine the miso paste, soy sauce, sugar, sesame oil, and garlic. This Honey Miso Glazed Salmon is tender, flaky, light and bursting with flavor!


Roasting VS Baking

“But Mila, why can’t I just bake my miso glazed salmon,” says my confused client as she steadily jots down notes while I teach her how to cook. When I teach my clients the concept of roasting and baking they all act as if their minds are blown, but I promise there isn’t anything complicated.

They both are dry sources of heat. And the actual process of cooking in the oven is actually the same. But it is how the food behaves that is different.

  • Baking: If you are cooking something without a solid structure until it is cooked then you are baking! So cookies, cakes, muffins, creme brûlée…those are all baking.
  • Roasting: If you are cooking something with a solid structure before it cooks then you are roasting. So essentially, proteins, vegetables are all roasted. Roasting also combines a high heat which in turn results in caramelization. This caramelization is why our miso glazed salmon is perfectly suited for the roasting method.

Recipe Summary

  • 2 tablespoons Dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon sriracha hot sauce or other red chile garlic sauce
  • 2 pounds salmon steaks, cut 1/2 inch thick--skinned, boned and divided into
  • 1 ½ pounds thin asparagus, trimmed
  • 1 teaspoon pure olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon light miso paste
  • 1 tablespoon fresh lime juice

In a small bowl, combine the mustard with the honey and hot sauce. Spread the mixture on both sides of the salmon chops, arrange them in a single layer on a large dish and refrigerate for at least 10 minutes and up to 30 minutes.

Preheat the oven to 500°. On a large rimmed baking sheet, drizzle the asparagus with the olive oil, rolling the spears to coat. Season with salt and pepper and roast for 4 minutes, or until crisp-tender.

Meanwhile, in a small bowl, combine the miso paste with the lime juice. Remove the baking sheet from the oven and brush the asparagus generously with the paste. Return to the oven and roast for 3 minutes, or until tender and glazed. Keep warm.

Preheat the broiler. Using a spatula, scrape most of the marinade off the salmon and arrange the chops in a layer on a rimmed baking sheet. Broil the salmon on 1 side only for 3 minutes, or until well browned rotate the baking sheet for even cooking. Transfer the salmon and asparagus to plates and serve at once.

Wine Recommendation: To stand up to the fish's richness, try a full-flavored California Chardonnay, such as the 1997 Iron Horse Cuvée Joy.

Notes: One Serving: Calories 380 kcal, Total Fat 20 gm, Saturated Fat 4 gm


1/2 lb. salmon or trout, skinned
1 tbsp. rice vinegar
1 tbsp. miso paste
1 tbsp. maple syrup
1/2 tbsp. gf tamari
sesame seeds, to garnish
cilantro and/or scallions, to garnish

Whisk together ingredients from rice vinegar to gf tamari. Massage salmon with the marinade and let the flavours hang out for at least 30 minutes in the fridge.

Set oven to high broil. Transfer salmon to an aluminum foil-lined baking dish, shaking off any excess marinade.

Broil salmon on the top rack of your oven for 5-7 minutes, until just cooked through.