This is far from an authentic Japanese recipe, It’s just something I make very often (and by that I mean once a week), as it’s a super easy weeknight dinner. The recipe is a product of trial and error and tweaks simply based on what our palates desired and enjoy.
Despite the dozens of times I’ve made my Japanese Miso Salmon, I don’t even have many pictures because it’s always a quick weeknight meal, but I did manage to take one once, when I made it for lunch on a day off.
This salmon is healthy, delicious and ridiculously easy. I like to pair it with quinoa soba noodles and some stir-fried veggies or steamed edamame.
The quinoa soba can be enjoyed hot or cold, and served with some Dashi for true perfection. Speaking of dashi, you really do need to check out this Chawanmushi recipe by Chef Tatsu. I like to toss the hot soba in a yuzu, wasabi and soy dressing, and dunk the cold ones into the dashi.
This recipe is quite open to your personal tweaks, and quite impossible to mess up. Here’s how I make mine though, and I’ll do my best to guesstimate the exact quantities of the ingredients because I largely just eyeball it:
Ingredients:
- 250 grams salmon filet
- 1 tsp roasted sesame oil
- 1 tsp miso
- 1 tsp mirin
- 1/2 tsp yuzu concentrate
- 1/2-1 tsp wasabi
- 2 tbsp ponzu vinegar OR 1 tbsp rice vinegar
- 1 tbsp soy sauce or coconut aminos
Method:
- Preheat oven to 175 degrees
- Line a small baking dish with parchment paper
- Mix all other ingredients and slather them onto the fleshy part of the salmon
- If you want to eat the skin, slap the filet onto a hot skillet and let the skin crisp up first.
- If you want to eat it without the skin, then place it directly onto the parchment paper-lined baking tray and place in the oven. This way, the skin will stick to the paper and you’ll able to effortlessly lift the fish right off without the skin
- Bake uncovered for 20 mins
Enjoy!
