Description
How to make super easy and delicious Japanese Miso Glazed Salmon (鮭の味噌漬け焼き) that gives homely and happy feelings.
Ingredients
Scale
- 2 Salmon fillets (approx 200g in total)
- 1 pinch Salt
- 100g Miso paste (I used awase/yellow miso)
- 2 tbsp Sake
- 1 tsp Mirin
- 1 tbsp Sugar
- 2 stalks Asparagus
- 1 tbsp Vegetable oil
- Optional: Small piece of daikon
Instructions
- First sprinkle a pinch of salt over both sides of two pieces of salmon. (This is to help draw out the moisture.)
- Dry the salmon with kitchen paper.
- Cut the asparagus into thirds.
- Mix 100g miso paste, 2 tbsp sake, 1 tsp mirin and 1 tbsp sugar together until smooth.
- Put the salmon and asparagus into the mixture. Make sure everything is fully covered. (I use a ziplock bag to massage the sauce into the salmon and asparagus without getting my hands messy.)
- Leave it to marinate for approximately 6 hours. Some recipes recommend marinating for two days if you like an especially rich flavour but we're not that patient and 6 hours produces a perfectly delicious result.
- After the marinating period is up, take the salmon and asparagus out of the mixture and wipe it off using a paper towel. Make sure not to wash it with water, we want some residue from the marinade on the surface of the salmon and asparagus.
- If you're using daikon, take a small piece and grate it. This is to eat together with the salmon.
- Add 1 tbsp of vegetable oil to a pan and heat on low.
- Place the salmon in the pan, skin side touching the bottom first. Add the asparagus too.
- Fry for about 4 mins and flip the salmon, roll the asparagus onto it's opposite side to ensure even cooking. (Add an extra minute or so for thicker cuts of salmon.)
- Cook for another 3 mins on the other side. The miso marinade left over on the surface of the salmon and asparagus should be a little caramelized or burnt looking, do not fear, it's supposed to be like that!
- Best served with rice. I recommend serving as a Japanese teishoku meal set with miso soup, salad and pickles.
- Enjoy!
Notes
I recommend preparing the salmon the 1-2 nights before you want to use it. It's a quick and easy dinner if it's already prepared!
- Prep Time: 6 hr 5 mins
- Cook Time: 10 mins
- Category: Fish
- Method: Fry
- Cuisine: Japanese
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