Salmon Misoyaki Recipes

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SALMON MISOYAKI

"Miso yaki" translates to "miso grilled." It is the perfect application for salmon's rich texture and savory flavor. The miso adds a deep umami. Paired with sugar, mirin and sake, it creates the perfect glaze. You can apply this glaze to any rich, flaky fish like swordfish or cod.

Provided by Jet Tila

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10



Salmon Misoyaki image

Steps:

  • Pat the salmon dry with paper towels, especially the skin side. To make attractive slices of salmon, tilt the knife to about a 45-degree angle to the cutting board while making the cut. This increases the surface area and makes prettier portions. Cut into 4 portions. Season lightly with salt and pepper.
  • To prepare the glaze, measure the sake and mirin into a small, heavy-bottomed saucepan over medium heat and bring to a boil. Boil the mixture to evaporate the alcohol and reduce the volume until about 1/4 cup remains, approximately 5 to 7 minutes. Reduce the heat to medium low and stir in the sugar and miso. Cook until it turns a pale caramel color, 4 to 5 minutes. Stir in the grated ginger and keep the glaze warm while the salmon is grilled.
  • Preheat an indoor grill pan to medium high. (Alternatively, cook outdoors over a moderate charcoal fire.) Spray the salmon fillets on both sides with cooking spray. Grill for about 4 minutes on each side or until each piece has turned opaque with appetizing brown bits. (Or cook to your preferred doneness.)
  • Remove the salmon from the grill to a platter and brush with the warm glaze. Garnish with sliced scallions and sesame seeds. Serve immediately.

2 pounds salmon fillet
Kosher or sea salt and white or black pepper
1/2 cup sake
1/4 cup mirin
1/4 cup granulated sugar, or to taste
1/2 cup white or yellow miso
2 tablespoons grated fresh ginger
Nonstick cooking spray
Sliced scallions, for serving
Sesame seeds, for serving

MISOYAKI-GLAZED SALMON

Misoyaki, litterally "charred miso" is a typical Hawaiian preparation for butterfish. The glaze works well with any richly flavored fish, in fact, the higher in fat the fish, the better. Halibut and black cod can also be substituted for the salmon in this recipe. Miso, fermented soybean paste, is an important foundation of Japanese cuisine, and it comes in several different colors depending on the type of bean and length of the fermentation period. White miso is milder in flavor and less salty than other types and works best in this recipe. The salmon turns out very tender, delicious and full of flavor. Serve with jasmine rice and sauteed japenese vegetables.

Provided by MarieRynr

Time P1DT7m

Yield 4 serving(s)

Number Of Ingredients 8



Misoyaki-glazed Salmon image

Steps:

  • To prepare the glaze, place the sake, soy sauce, miso paste and sugar in the top of a double boiler and cook for about 20 minutes, stirring often until the sugar is well dissolved and the mixture is fragrant.
  • Set aside to cool.
  • Place the salmon fillets in a glass baking dish and generously coat each fillet with the cooled miso glaze.
  • Cover the dish with plastic wrap and refrigerate for at least 24 hours.
  • Remove the salmon fillets from the miso glaze, quickly rinse under cold water and pat dry with paper towels.
  • Pour the canola oil and sesame oil into a large saute pan or skillet and set over medium high heat.
  • Carefully add the salmon fillets to the pan and cook for 2 to 3 minutes or until the first side has browned nicely.
  • turn the salmon over, turn down the heat to medium and cook for 3 to 4 minutes longer, or until the salmon flakes easily when pierced with a fork.
  • Remove the fillets from the pan, pat with paper towels to remove any excess oil, and transfer to a warm serving plate.
  • Using the same paper towls, gently pat the saute pan to remove the excessoil and any burnt bits, but leaving the residual drippings.
  • Return the pan to the heat, add 1/4 to 1/2 cup water and deglaze the pan to create a pan juice.
  • Top the salmon fillets with the pan juice.
  • Garnish with the sliced scallions.

1/4 cup sake
6 tablespoons soy sauce
3/4 cup white miso
1/2 cup sugar
4 (6 ounce) salmon fillets
2 tablespoons canola oil or 2 tablespoons safflower oil
1 teaspoon toasted dark sesame oil
1/4 cup thinly sliced scallion (green parts only)

MISOYAKI

Rich miso-crusted butterfish that melts in your mouth. I always serve with steamed rice.

Provided by Angela Wolery-Garcia

Categories     Seafood     Fish

Time 10h

Yield 4

Number Of Ingredients 16



Misoyaki image

Steps:

  • Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate, 8 hours to overnight.
  • Combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan; bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.
  • Stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
  • Combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes.
  • Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.

Nutrition Facts : Calories 1391.8 calories, Carbohydrate 140.9 g, Cholesterol 242.6 mg, Fat 67.9 g, Fiber 5.5 g, Protein 44.3 g, SaturatedFat 32.1 g, Sodium 7293.1 mg, Sugar 117.6 g

1 ¼ cups white miso
1 cup white sugar
½ cup sake
½ cup mirin (Japanese sweet wine)
4 (6 ounce) fillets butterfish (black cod)
2 ½ teaspoons chopped shallot
1 bay leaf
4 whole black peppercorns
7 teaspoons white wine vinegar
3 ½ teaspoons dry white wine
7 teaspoons heavy whipping cream
1 cup butter, cut into 1/2-inch pieces
lemon, juiced
1 teaspoon chopped fresh parsley, or to taste
1 cup soy sauce
1 cup white sugar

MISO-MARINATED SALMON

Ever wondered what to do with the Japanese paste miso? This variation of a classic Nobu fish dish is a great place to start

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 30m

Number Of Ingredients 9



Miso-marinated salmon image

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.

Nutrition Facts : Calories 239 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium

3 tbsp pale (shiro) miso paste
2 tbsp mirin
1 tbsp sugar
1 tbsp saké (optional)
2 x 100g salmon fillets
half a cucumber
2 tsp rice wine vinegar
1 tsp vegetable oil
pinch caster sugar

MISO SALMON

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.

Provided by Kalyn

Categories     World Cuisine Recipes     Asian     Japanese

Time 50m

Yield 6

Number Of Ingredients 9



Miso Salmon image

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 719.2 calories, Carbohydrate 34.9 g, Cholesterol 132.2 mg, Fat 40.5 g, Fiber 2.8 g, Protein 50.5 g, SaturatedFat 7.5 g, Sodium 2246.8 mg, Sugar 24 g

2 (1 1/2-pound) salmon fillets, skin removed
1 cup miso paste
¼ cup sake
½ cup brown sugar
2 tablespoons sesame seeds
1 teaspoon sesame oil
¼ cup water
½ cup prepared soy-ginger salad dressing
3 tablespoons seasoned rice vinegar

MICROWAVE TERIYAKI SALMON

This recipe is heaven-sent for working folk--not only is is quick and tasty, but kids love it and the texture is so velvety smooth that you'll never cook salmon anywhere but in the microwave again! It is low in calories, fat and carbs to boot. Serve on a bed of spinach sauteed in a bit of olive oil with fresh minced garlic, salt & pepper (like #28274 or #31108 from this website) and you have a company-worthy, healthful meal. Seven minutes refers to cooking time; marinating time is an additional 30 minutes.

Provided by Raquel Grinnell

Categories     Japanese

Time 37m

Yield 4 serving(s)

Number Of Ingredients 7



Microwave Teriyaki Salmon image

Steps:

  • Place salmon skin side down (if using fillets) in shallow microwave-safe dish, glass or plastic.
  • Combine the rest of the ingredients, except scallions, and pour over fish.
  • Cover with plastic wrap and marinate at room temperature for 30 to 60 minutes.
  • The longer it marinates, the more pronounced the flavor.
  • Turn fish once or twice while marinating, leaving it skin side up on the last turn (if using fillets).
  • Making sure the plastic wrap seal is tight, microwave on high for 7 minutes.
  • Let it stand in the microwave for an additional 3 minutes, covered, while you plate the spinach or other veggies.
  • Check one fillet to ensure it is cooked to your liking (All microwaves cook a little differently; I rather like medium rare salmon if it turns out that way, but others may not-- if too rare, just pop it back in the microwave, sealed, and zap it for a minute or so).
  • Plate the salmon and sprinkle with the scallions.

Nutrition Facts : Calories 284.8, Fat 11, SaturatedFat 2.2, Cholesterol 59, Sodium 1072.7, Carbohydrate 15.8, Fiber 1, Sugar 4.3, Protein 23.9

4 salmon steaks (approx. 1 3/4 lb.) or 4 salmon fillets, 1/2 inch thick (approx. 1 3/4 lb.)
4 tablespoons soy sauce (can be reduced-sodium)
2 tablespoons marsala or 2 tablespoons sherry wine
2 teaspoons lemon juice
1 tablespoon sugar
2 cloves crushed garlic
2 -3 scallions, sliced thinly, to garnish (white and light green parts)

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