Salmon is on top of my favourite seafood list. It’s full of flavours and nutrients. I don’t need to worry about the calories or cholesterol intake, eat as many as I like, enjoy more frequently as I crave. The Asian flavoured salmon is my family’s choice just after salmon sashimi. As a home cook, I love to bake salmon steak, with a bit of white miso paste by adding a subtle sweet flavour. This dish is simple and easy.
Baked Miso Salmon (Printable recipe)
- 1 salmon steak with skin on, about 200 gm
- 1 Tbsp white miso paste
- 1 Tbsp mirin
- 2 tsp lemon juice
- 2 tsp light soy sauce
- 1 tsp freshly grated ginger sauce
- Rinse the salmon and pat dry with kitchen papers. Scale and Debone. Mix with marinade well. Cover and put in fridge for at least 1 hour.
- Preheat oven to 200C (395F).
- Remove the salmon from fridge and place at room temperature for 5 minutes. Use a spoon to scrape away the marinade. Add 2 tablespoons of water to marinade and combine for later use.
- Heat oil in grill pan over high heat. Place the salmon on pan, the meat side first. Cook about 3 minutes until grill marks appear. Carefully turn and cook the skin side for 2 minutes. Transfer to the oven. (Note: if your grill pan is not oven friendly, transfer the salmon into a baking tray.) Bake for about 8 minutes, or almost cooked. Open the oven door, carefully pour the marinade mixture onto the surface of the salmon, continue to cook for another 5 minutes, or to your preferred doneness.
- As the marinade contains sugar, make sure not to burn the sauce while cooking. You’d taste bitterness otherwise.
- The cooking time depends on how thick your salmon is, and how well you like your salmon.
- If you don’t want to use oven, you can just grill or BBQ the salmon. Cook the marinade mixture separately. When you are ready to serve the salmon, top with the sauce.
- Grilled Miso Salmon from NoobCook
- Grilled Fish Fillets with Japanese Sake and Miso Paste from Taste Hong Kong
- Baked Salmon from Tasty Kitchen of The Pioneer Woman