Quick, tasty, and healthful lunch.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 2 (1 1/2-pound) salmon fillets, skin removed
- 1 cup miso paste
- ½ cup brown sugar
- ½ cup prepared soy-ginger salad dressing
- ¼ cup sake
- ¼ cup water
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons sesame seeds
- 1 teaspoon sesame oil
Instructions
- 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.
- Stir together miso paste, brown sugar, salad dressing, sake, water, rice vinegar, sesame seeds, and sesame oil in a small bowl. Spread over the tops of the salmon fillets.
- Bake in the preheated oven until almost cooked through, about 15 minutes. 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 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 3 g |
| Protein | 51 g |
| Saturated Fat | 8 g |
| Sodium | 2247 mg |
| Sugars | 24 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Good stuff! Came out a bit overdone, but still tasty. i think, next time, I’ll poach longer, then broil, and leave out the baking step.
This miso topping is amazing!
LOVED this! Everyone wanted seconds. The thickness of the miso helped the flavoring stick so it was absorbed into the salmon. Didn’t have sake, and it still tasted great. A keeper recipe. Thank you!
This recipe was so good! Make it exactly like the recipe says and you will not be disappointed!!
Way way way way way way too much miso paste. I didn’t have sake so I subbed in wine, didn’t have rice vinegar so used apple cider, and didn’t have soy-ginger dressing or a sub. Still, after some tweaking it came out pretty good. Going to continue tweaking until I get it right. The flavors are all right but the ratio needs some work.
Excellent! recipe can’t say more.
My wife and I loved it! Instead of miso, however, we used about 3/4 cup Doenjang, which is like Japanese miso’s Korean cousin that has a stronger taste to it. Turned out great. We also did not have the ginger salad dressing and used white wine for cooking instead of sake. Did not poach salmon beforehand.
Love this recipe! Used sticky rice and courgettes – perfection!!
pretty good tasting. my picture did not turn out anything like the others . use less water u want the sauce thick to sit on the fish instead of letting it run down sides. I left out sake and tasted great.
So from reading all the reviews, I’m assuming this recipe is bad. Nobody seems to have made it as written…so why did people rate it so high? Let’s try to keep the reviews and star ratings honest and accurate.
Thank you! Very very tasty!
Family ate it right up. I did leave out the sake.
Very tasty!
Hi, this is overall a very good recipe, the sauce came out delicious, and I think most of this recipe is the sauce.I don’t know that I would agree that this is that “easy”,it’s certainly not hard,but there are a lot of ingredients to measure out,and most of these items are not things I had on hand (e.g. miso paste,seasoned rice vinegar, sake,soy-ginger salad dressing…Pay careful note to the type of vinegar,one review said it came out too vinegary,don’t use the wrong vinegar, there is apparently quite a difference in taste depending on the type.) Luckily I pretty much found all of these ingredients at Whole Foods, with the exception of the soy-ginger dressing.It doesn’t seem like anyone found that,my work-around was this great Asian sesame dressing with a few sprinkles of powdered Ginger added.Based on the reviews, I also lessened the miso paste to about half and lessened the water just a bit.I added a little basil.The sauce was incredible.I found it to be delicious and just the right consistency.However, I doused my salmon with it, and perhaps I shouldn’t have done that.I skipped poaching, and after following the baking/broiling time exactly, my salmon was still not cooked. Served it to my boyfriend.He asked that it be put back in the oven(embarrassing!)After another 15 mins I served it.It was still super moist, maybe slightly mushy.Fantastic flavor,I don’t know if I had too much sauce or if salmon is just not his thing since he prefers steak.May try on a different fish.
Followed the recipe to a T. Oh so good! A good way to use up leftover miso when I buy a container of it to make miso soup.
I’m quite a fan of the recipe’s ingredients but am sorry to have wasted my fresh salmon on this recipe. I found it to be quite/too salty. It may be the miso paste I had on hand but never noticed the over-saltiness in the soups I’ve made before with this paste. I think the proportions of the ingredients are off. Cut way back on the miso. I won’t be trying this again.
I made one substitution. Because Trader Joe’s didn’t carry miso paste, I used a packet of instant Miso soup powder and omitted the water in the recipe. Delicious.
Due to a slight miscalculation, I ended up making the marinade, and then brushing it on the salmon in order to grill it. We grilled a 1.5 lb salmon on medium for about 25-30 mins, brushing on more marinade every 5 mins or so. The result was incredible. I only wish I had been able to have more sauce (maybe next time)! I paired this with a home made mango salsa, and it was suddenly like I was at a restaurant! Absolutely perfect and delicious. If you do choose to grill it though, definitely lessen the recipe….I had so much marinade left over! What a waste!
Wow, my wife called me a cheff
Ok, so I didn’t follow this exactly (sorry!) but it’s a recipe that you can play with I think. My husband said it was “exceptional”… and then “why eat out??” 🙂 I quartered the miso (per other suggestions), halved the brown sugar and just added powdered ginger since I didn’t have the salad dressing and thought adding more soy sauce would make it way too salty. I served it with green beans and white rice. Delicious!
The fish tasted like vinegar! We double checked the amount, and it was correct: 3 tablespoons. We couldn’t even eat it.