Miso Salmon
October 15, 2020 | By Maddy Park | Leave a Comment
miso salmon [even more simplified aka maddy-fied]
welcome to cafe maddy 🙂
if you’re meal prepping or ingredient prepping this weekend, you might want to add this to your list. It’s even simpler than what I shared before, healthy, and delicious, and most of all a terrific answer to your “what do I eat for dinner?” that moment you open the fridge, waiting for something to catch your eye (better put this container where you can see it well!). why eat whatever, when you can eat well? 🙂 I got you. This is foolproof.
This is why it’s good. once the salmon sits in the marinade a few days, the miso dehydrates the fish and it becomes somewhat of a firmer, flakey texture that I love eating with rice.
Here’s the recipe:
Miso Salmon
Ingredients
- -4 palm-sized pieces of salmon
- 3 Tablespoons miso (any kind)
- 3 Tablespoons mirin (or sake)
- 1 Tablespoon sugar
Instructions
- Salt the salmon lightly and wait 30 minutes.
- When the excess water comes out on the surface, pat them down with a paper towel
- In an air tight container, mix the miso, mirin, and sugar. Taste and see if you want to add more sugar.
- Take a spoon, and add one piece of salmon at a time while making sure all surfaces are coated.
- Close the lid and let it sit overnight, up to 3 days. If you want to eat it later, remove excess marinade and freeze.
- When cooking it, scrape the excess miso off the salmon, and cook on low heat skin side down first, then flip it. 7-8 minutes each side, or until you see that the salmon is cooked through in the middle.
Notes
If you cook on high heat, the miso will burn before the salmon cooks!
Video Tutorial
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