Saikyo-yaki is a traditional Kyoto dish, known for its rich aroma and mellow sweetness that white miso brings.
Its deep and elegant flavor has long captivated food lovers.
History and Origin
The roots of Saikyo-yaki date back to the Heian period, where it originated as part of court cuisine.
It was favored by aristocrats for its refined taste.
In landlocked Kyoto, people developed methods such as miso marination to preserve fish, giving birth to what we now know as Saikyo-yaki.
Characteristics and Name Origin
Saikyo-yaki is made by marinating fish in a sweet miso mixture—usually white miso, sake, sugar, and mirin—then grilling it.
White fish like sablefish or salmon are commonly used. (In Japan, salmon is considered a white fish.)
The name Saikyo-yaki comes from the Saikyo miso (“Western-capital miso”) used in the dish, which refers to Kyoto, the first capital of Japan, in Western Japan.
Tokyo, in Eastern Japan, became the capital during the Meiji era (1868 to 1912).
This recipe shows you how to make tender and flavorful Saikyo-yaki using miso you already have at home.
It’s a simple recipe—just marinate and grill—but so delicious!
Sear one side for a toasty finish, then cover and steam to make the salmon soft and juicy.
The sweet miso aroma seeps into the fish, making it a kid-friendly dish, too.
10 minutes
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PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3 small salmon fillets
- 2 tbsp. awase miso (mixed miso)
- 1 tbsp. sake
- 1 tbsp. mirin
- 1/2 tbsp. sugar
- a pinch of salt
INSTRUCTIONS
- 1
Sprinkle a pinch of salt on the salmon fillets and let sit for about 10 minutes. Pat dry with a paper towel.
- 2
In a small bowl, combine miso, sake, mirin, and sugar.Coat the salmon fillets with the mixture and let them marinate for about 30 minutes.
- 3
Line a frying pan with parchment paper and place the salmon fillets skin-side down. Cook over medium heat.
- 4
Once the bottom is browned (about 3 minutes), flip the fillets, cover with a lid, and reduce the heat slightly. Steam for 2–3 more minutes until fully cooked.
RecipeID
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Tips & Notes
・Before grilling, gently remove excess miso from the surface of the salmon.
・Using a grill pan in place of a frying pan will provide an extra-savory finish.
・Since miso and sugar burn easily, it is essential to monitor the fish closely while cooking.
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I’m a mom of one and a big food lover. I share easy-to-follow, foolproof recipes packed with nutrition, using only familiar ingredients and common seasonings. I also like to include handy tips that help save time in the kitchen. From quick microwave recipes to no-knife, no-stove dishes, I focus on meals that can be made quickly while still providing plenty of nutrition for my family. I believe in the happiness that comes from enjoying delicious food and the joy of seeing loved ones eat with a smile. My goal is to bring love-filled home cooking to tables where smiles overflow. I also record my recipes so that, one day, when my child grows up, they can always recreate the taste of their mother’s cooking.