How to make Authentic Miso Glazed Salmon Recipe?
A sweet and salty, umami-rich sauce on flaky salmon filets served over greens and rice. Miso-glazed salmon is an easy and quick meal for the most hectic of people!
Although many of us have heard of Cheesecake Factory’s famed miso-glazed salmon, including myself the recipe below is the more traditional Japanese version using mirin, sake, as well as miso.
This recipe is like the Miso-marinated Black Cod recipe however, it only requires a 30 minute marinade time, and it’s more affordable and easier to find salmon compared to black cod, which is also called sablefish.
Making and choosing the salmon
When selecting a filet of salmon I would prefer wild-caught salmon due to its health benefits, and also because it’s healthier to the planet. Wild salmon is less fatty than farmed salmon which is known to contain more fat I prefer to select at least an inch thick slices. Because wild salmon is less fatty and cooks up a bit quicker than farmed salmon, so be aware of this.
When you are ready to prepare the filets all you have to do is rub them dry to absorb the marinade in a large amount. Salmon shouldn’t have to be marinated very long, perhaps 15-30 minutes due to the flaky nature of the fish. When you let salmon marinate excessively long time, then you might get mushy fish.
The type of miso you can make use of
Since salmon is known to have a robust flavor, I prefer to use red or inaka miso for this marinade. The inaka miso can be described as a rustic type of miso aged that is commonly used in rural areas of Japan. Its strong and salty taste is great with salmon. If you are unable to find inaka miso, then you can make use of other types of miso that are red. I’ve tried using white or lighter miso before however the taste profile of red miso is rich and smoky. It goes better with salmon. For more information regarding miso discover more about it in this article.
The miso marinade and glaze
To prepare the miso marinade combine equal parts mirin and sake in a pan set at medium-high heat. Let the liquid come to a boil. You will begin at the smell of alcohol from the sake burning away. It should take anywhere between 30-60 minutes.
Incorporate the miso from inaka into the pan and cook on medium-low temperature. Make use of a spatula to dissolve the miso in the liquid, and cook until it is cooked for another five minutes. Add the sugar to the skillet and let it cook for 2 to five minutes, depending on the stove you use, and until it is the same consistency as honey. Transfer the marinade to a different container and allow it to cool for 10-minutes on your counter.
Once the marinade has been gone through cooling, put the salmon filets into Tupperware or glass containers and add the marinade covering the entire surface that the salmon is. Place the fish in the counter for 30 mins.
Tips to bake the salmon
The oven should be set to broil at 400°F. alter the oven rack so it is on the 2nd tier (mine is approximately six inches from the broiler). Place the filets skin-side down on a parchment-lined sheet pan. Sprinkle a small amount of the marinade to top the fish.
Broil for 5 minutes prior to making sure you check the fish and adding additional time if you want the fish more cooked. In five minutes I shift it to the upper tier to broil it for another about two or four minutes. For a 1 inch filet I baked for seven to ten minutes, with temperatures of 125-130 degree F (it remains cooked even after removal from your oven).
Cooking fish is a delicate subject and here are some suggestions to bake:
- Wild salmon tends to be more leaner than salmon from farms and cooking time is less. Make sure you check this in a timely manner to ensure that you avoid dry salmon.
- Broil for 5 minutes at first Then, check your fish to check the improvement. Add two minutes to your cooking time and check again.
- If you’re looking for an incredibly moist piece of fish then use the immediate-read thermometer and remove your fish prior toit gets to the temperature of 145 degrees F because it will continue to cook in the oven. I usually pull it between 125 and 130 degF. You may choose to pull it earlier.
- If you don’t have an quick-read thermometer or thermometer, you can use a knife to look in between the two pieces of filet to take a look at the color. If it’s dry and somewhattranslucent towards the middle it’s time to remove it from the oven. A note: being slight transparency does not necessarily mean that it’s raw.
If you’re left with leftover miso salmon We recommend you make Cá Hồi Nướng the next day. They’re better!
What is the taste of miso?
The type of miso you choose to use It can vary in rich saltiness or the sweet, salty. Miso is aged and fermented with koji and soybeans, and can be fermented using barley, rice and other components.
If you aren’t a fan of miso or don’t like the taste, you could also prepare this dish using an simple Soy Glaze.
What can you use miso paste to do?
Miso paste is a great ingredient to make a wide range of dishes like soups, marinades salad dressings, and much more. It’s a fantastic ingredient to impart a delicious or salty taste to any food.
Does miso go bad?
Because miso is fermented using plenty of salt. It can have a lengthy shelf life however, that’s not to mean it doesn’t expire. It is just longer-lasting over other sauces or other ingredients. Check the miso packaging to look the expiration date or best-buy dates.
Japanese Miso Glazed Salmon recipe
Ingredients
- 12 oz (340.2 g) salmon cut into two filets
- 4 tbsp mirin
- 4 tbsp inaka or red miso
- 4 tbsp sake
- 3 tbsp white sugar
Instructions
- Dry the fish and then place it on a parchment lined sheet pan.In a saucepan, mix the mirin and sake in a pot. Bring the mixture to a boil, reduce the heat to medium.
- Incorporate the red or inaka miso, mixing thoroughly until the miso has dissolving.
- After a minute you add sugar, and cook for 2 to 5 minutes, or until it has similar to honey in consistency. Mix the mixture throughout to ensure that the sugar doesn't form crystals on the sides or ignite in near the base of the pot. Take the pan off the marinade, and let it the marinade cool for approximately 10 to 15 minutes (it will thicken once it has finished cooling).
- In a glass jar, place the filets, and then coat them with the marinade that has been cooled. Allow to marinate skin side up for up to 30 mins at the counter.
- Set your oven's temperature to 400 degF for broil. Then, place an oven rack on the second level within the oven (this is approximately six inches to the stove's oven broiler).
- After marinating, put the fish skin side down on a parchment lined sheet pan. Place the pan in the oven to bake for about an hour.
- Broil for approximately five minutes, then you can check the temperature or the progress that your fish is making. As my filets were about 1 centimeter thick, the thickness were measured at around 110 degrees at five minutes. To achieve a more hot broil on the glaze then shift the rack and filets onto the top rack in the oven and broil for another 2 to 4 minutes. Broiling your fish takes approximately 7-9 minutes. However, you can use a thermometer to gauge the temperature of your fish when you are concerned because it is based upon the size of your filets, and the preference you have for. I usually pull my fish between 130-125 degF because it will be cooked out in the oven. Fish is technically cooked when it reaches 145 degrees F.
- Serve with rice and the bok chop.
