Recipe bc I come back to this video often * 2 tbsp miso paste * 1 tbsp sake * 1-2 tbsp mirin * 2 tbsp soy sauce * Splash sesame oil Cover and refrigerate for 1.5 - 2 hours Wipe off excess marinade Bake @ 425 for 12-15 minutes
I made this, but added two tablespoons of raw honey to balance the savory. It was so moist and tasty! I can’t wait to make it again! Thanks for the recipe!
I just made this today. I LOVED it! I made your marinade, but I added some juice from fresh ginger and also a little bit of honey. When I baked it, I added some fresh parsley for a green contrast, and also some sesame seeds. My family raved about this salmon. I will definitely make it again. Thank you for posting it.
Very glad you liked it, it is definitely one of my favorite ways to prepare salmon. The addition of the ginger and honey sounds delicious. I usually use the honey and ginger without the miso when making tuna. I have to try it with the miso.
@@owninit1 I wiped it off, like he does, above. The miso has already penetrated the flesh of the fish from the marinade time. When you bake it, the flavor is still there.
@@owninit1 Yes, you should remove the excess marinate off the fish, just leave some of it. Miso burns very easily with the high temperature in the oven and if you leave a lot of it it will end up burning.
Thanks! Yes the miso is quite salty, you can also marinate longer for a more intense flavor if desired, or even brush some extra marinate at the very end when the salmon is almost done since the miso burns easily.
No, the salmon doesn't get too salty as long as it is marinated as long as shown in the video. The longer it marinates the saltier it gets, but this is just perfect, not too salty. Thanks!
I'm sorry it didn't work for you. I usually have great results with the method and always a nice and moist interior. I'm wondering what could have gone wrong, did your salmon get a nice dark crust? I usually use thick fillets 11/4" to 1 1/5", if the salmon is thinner at times it is better to use a higher temperature or even the broil so you get more of a crust before the inside gets dry. If you didn't get the dark caramelization it could be that too much of the marinate was removed, you want to wipe the excess but still leave some of it on the fish. Again, sorry the results were not as you expected.
Recipe bc I come back to this video often
* 2 tbsp miso paste
* 1 tbsp sake
* 1-2 tbsp mirin
* 2 tbsp soy sauce
* Splash sesame oil
Cover and refrigerate for 1.5 - 2 hours
Wipe off excess marinade
Bake @ 425 for 12-15 minutes
I made this, but added two tablespoons of raw honey to balance the savory. It was so moist and tasty! I can’t wait to make it again! Thanks for the recipe!
I’m glad you enjoyed it! The addition of the honey sounds good!
@@HomeChefSeattle It was so good that I took a picture! You ROCK!
I just made this today. I LOVED it!
I made your marinade, but I added some juice from fresh ginger and also a little bit of honey.
When I baked it, I added some fresh parsley for a green contrast, and also some sesame seeds. My family raved about this salmon. I will definitely make it again. Thank you for posting it.
Very glad you liked it, it is definitely one of my favorite ways to prepare salmon. The addition of the ginger and honey sounds delicious. I usually use the honey and ginger without the miso when making tuna. I have to try it with the miso.
Did you remove the paste after refrigeration ? Figured want the paste for flavor ?
@@owninit1 I wiped it off, like he does, above. The miso has already penetrated the flesh of the fish from the marinade time. When you bake it, the flavor is still there.
@@owninit1 Yes, you should remove the excess marinate off the fish, just leave some of it. Miso burns very easily with the high temperature in the oven and if you leave a lot of it it will end up burning.
Tried this recipe and can honestly say this is a really good recipe that’s easy to follow. Served the fish with stir fried veg and steamed rice 😋
Very glad you liked it!
Gorgeous salmon! Thank you for posting, chef. Greetings from Mexico!
Thank you! Cheers!
Miso Salmon Recipe / Easy and Super Tasty Baked Salmon
show how to skin the salmon
Looks great
Tastes delicious! Give it a try 👍
Dude you're so talented. Please keep these uploads goin!
Thanks a lot! Appreciated.
Looks stunning!! Are miso and soy sauce enough to replace salt even on high portions like those?
Thanks! Yes the miso is quite salty, you can also marinate longer for a more intense flavor if desired, or even brush some extra marinate at the very end when the salmon is almost done since the miso burns easily.
it hurt my feelings when he wiped off the marinade lol
Looks awesome
Thanks! It’s a really tasty salmon recipe 👍
Thx for good video, i have leant a lots 👍👍
You are welcome! Great to hear!
Hum!!
Gostoso!
👍
Thanks!
How do you keep the miso after opened ?
Once opened the Miso should be kept in the refrigerator and use according to the expiration date.
Looks amazing but Isn't too salty the salmon?you can use sugar it will be nice you must try 😉
No, the salmon doesn't get too salty as long as it is marinated as long as shown in the video. The longer it marinates the saltier it gets, but this is just perfect, not too salty. Thanks!
But try w sugar miso sake and mirin it's very nice 👌any I like your channel jeep it up
🥰🥰🥰💐💐💐
🙏🙏👍👍
Funny my salmon didn't come out that way. Too dry and I only put in for 10 mins
I'm sorry it didn't work for you. I usually have great results with the method and always a nice and moist interior. I'm wondering what could have gone wrong, did your salmon get a nice dark crust? I usually use thick fillets 11/4" to 1 1/5", if the salmon is thinner at times it is better to use a higher temperature or even the broil so you get more of a crust before the inside gets dry. If you didn't get the dark caramelization it could be that too much of the marinate was removed, you want to wipe the excess but still leave some of it on the fish. Again, sorry the results were not as you expected.
Thanks for your reply, perhaps I wipe off too much of the marinate . I will surely give it another try