In less than 30 minutes, this dish is created and cooked. Pork chops should not be overcooked because doing so will make them tough.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 1 cup rice wine
- 1 tablespoon yellow miso paste
- 1 tablespoon honey
- 1 (4 ounce) fillet salmon
Instructions
- Pour rice wine and miso into a container and mix together, but don’t overmix. Add honey and mix until mostly smooth with a few lumps remaining. Place salmon in the container, cover, and let sit in the refrigerator for 2 hours. Flip and let sit for 2 more hours.
- Preheat the oven to 255 degrees F (124 degrees C).
- Remove salmon from the marinade and shake off excess. Discard the remaining marinade. Place fish on a heavy duty piece of aluminum foil.
- Bake in the preheated oven until fish flakes easily with a fork and is a little charred at the edges, 15 to 20 minutes.
- I prefer marinating the salmon for 2 days to make it sweeter.
Nutrition Facts
| Calories | 536 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 1 g |
| Sodium | 702 mg |
| Sugars | 18 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe needs a lot of help, and with tweaks it could definitely be a 4 or 5 star recipe. First, it’s not stated what type of rice wine to use… shaoxing, mirin, or sake? They are very different. There is way too much marinade for the small piece of salmon. I made half the amount and it was still plenty. I would definitely season this with salt and pepper before cooking as it was bland. The cooking temp has got to be an error. I like to make recipes as written, even against my better judgement, but this was nowhere cooked. 255F is way too low to get the internal temperature up to an edible reading in that short of time, or for it to char as stated. Try at least 350F for 15 mins. I had to use the broiler for a few minutes to get it cooked, browned and presentable for a picture. The cook’s notes state to marinate up to 2 days. Thankfully I only did 8 hours because the salmon was getting a very bizarre and firm, almost candied texture, close to what hot smoked salmon texture is. Thankfully it didn’t affect the final dish. Instead of tossing the marinade, you could simmer it on the stove to thicken, and serve over the fish.