Just marinate and grill! The miso-to-seasoning ratio (3 tbsp. miso) is the golden balance for incredible flavor. Great for bento or freezer prep. Perfect to enjoy when salmon is in season.
10 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 4 fresh salmon fillets
- A1 tbsp. sugar
- A1 tbsp. sake
- A1 tbsp. mirin
- A3 tbsp. miso paste
- A2 tsp. yuzu kosho
INSTRUCTIONS
- 1
Pat the salmon fillets dry with paper towels.
- 2
In a resealable plastic bag, combine A ingredients (sugar, sake, mirin, miso, and yuzu kosho) and massage to mix. Add salmon, coat evenly, press flat, and squeeze out the air. Seal and refrigerate overnight.
- 3
Line a frying pan with parchment or foil. Place salmon skin-side down, and cook over low to medium-low heat for 5–6 minutes, until the skin is browned.
- 4
Flip, cover with a lid, and steam-cook for about 4 minutes, until cooked through.
RecipeID
490
Tips & Notes
・You can also use a grill or toaster oven. Keep the heat low and adjust the cooking time depending on the thickness of the salmon fillets (about 10 minutes total).
・Recipe tested with Shinshu miso (11% salt).
・This amount of yuzu kosho provides both fragrance and a mild spicy kick.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."