Get ready for a flavor-packed dinner with my Salmon with Miso Sauce recipe! This easy dish features perfectly pan-seared salmon seasoned with salt and pepper, then topped with a creamy and savory miso sauce with a hint of spicy kick. If you’re craving a hassle-free yet delicious salmon dish, this is the recipe for you!
Table of Contents
Why I Love This Recipe
As a seasoned home cook, I’ve come to appreciate recipes that deliver on both taste and simplicity, and my Salmon With Miso Sauce hits the mark perfectly! Inspired by Japanese cuisine, I created this dish to feature tender, pan-seared salmon elevated with my one-of-a-kind crafted Miso Sauce inspired by my Soy Ginger Glazed Salmon, where the flavors of Japan and the West seamlessly blend together! To take it even further, you could even use my Spicy Miso Sauce for a fiery pack bite!
Using my perfected pan-searing technique from my popular Japanese Style Seared Salmon and Teriyaki Salmon Bowl recipes ensures perfectly cooked salmon every time, while the addition of my signature miso sauce takes it to the next level!
Whether you’re seeking a hassle-free main course bursting with umami flavors or aiming to impress with restaurant-quality taste right at home, this recipe is your ticket to a memorable dining experience!
Ingredients
Ingredients
- Salmon – boneless salmon fillet. Skin off or on depending on preference.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Green Onion – finely chopped green onion scallions.
- Miso – awase brown Miso works best but can sub with white miso or red miso.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- Sweetener – use your preferred sweetener.
- Heavy Cream – use whipping cream or heavy cream. Double cream if in the UK.
- Sriracha – Asian style chill sauce.
🥢 Miso Paste Note
You have three miso paste options: White Miso, which is mild and sweet; Red Miso, known for its robust and salty flavor; and Brown Miso, or Awase Miso, offering a balanced blend of salty, sweet, and umami. We recommend using Awase Miso for this marinade.
🍶 Mirin Note
While mirin can be used to make miso sauce, we’ve modified this recipe to accommodate areas where mirin might not be readily available by adjusting the amounts of sake and sweetener used instead.
Directions
☑ Before Getting Started
Make sure to use a Large Skillet with a Flat Bottom. This will provide ample space for the salmon to sear evenly, allowing for optimal flavor and texture development.
Step 1 Add sake into a small saucepan and boil out the alcohol. Next use a whisk to combine boiled sake, miso paste, sweetener, cream and sriracha in a small bowl to make the miso sauce.
🍶Boiling Sake Pro Tip
For a quicker alternative to boiling sake, you can simply Microwave for 30-45 Seconds.
Step 2 Next, season the salmon fillets with salt and pepper. Pan fry in a well oil coated pan for 1.5-2 minutes per side on medium-high heat.
🌡 Internal Temperature Check
For perfectly cooked salmon, ensure the internal temperature reaches 140°F.
Step 3 Transfer salmon onto a serving plate and drizzle sauce on top before enjoying.
🌿 Garnishing Pro Tip
For a final touch of freshness and color, garnish your dish with either fresh Parsley, Toasted Sesame Seeds or chopped Green Onions.
Recipe Variations
For a simple hibachi inspired variation, replace the miso sauce with my Hibachi Ginger Sauce to create a Hibachi Salmon! For a western inspired variation, pair it with my homemade hollandaise sauce, creating a delightful Salmon with Hollandaise Sauce variation. This variation adds a creamy richness to the tender salmon, offering a different flavor profile for those craving a classic sauce with a twist.
Pairing Recommendations
To complement this dish, consider serving Sauteed Shiitake Mushrooms, Japanese Wafu Salad Dressing with a green salad, or a Japanese Bacon Spinach Salad. For a comforting addition, opt for Egg Drop Miso Soup alongside rice of choice.
Frequently Asked Questions
What kind of salmon works best for this recipe?
For this recipe, any variety of salmon you prefer will work perfectly. Whether you choose Atlantic, Coho, Chinook, or another variety, just ensure it is boneless, and whether the skin is up or removed is entirely up to personal preference.
Can I substitute the salmon with another type of fish?
While this recipe is tailored for salmon, you could experiment with substituting it with another type of fish. However, keep in mind that the miso sauce might need adjustments to complement the flavor profile of the new fish.
Can I freeze the miso sauce for future use?
Absolutely! You can freeze the miso sauce for future use. Simply store it in an airtight container or freezer bag, ensuring it's properly sealed to maintain its freshness. When you're ready to use it again, thaw it in the refrigerator overnight or gently reheat it on the stove.
Storage Tips
To store leftovers effectively, simply transfer them into an airtight container and place them in the refrigerator. This method helps maintain freshness for 3-5 days.
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Watch How To Make It
Salmon with Miso Sauce
Ingredients
Salmon
- 12 oz Salmon boneless and skinless
- 1 tbsp Cooking Oil neutral, no flavor or taste
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 Stalk Green Onion
Miso Sauce
- 1 tbsp Miso
- 1 tbsp Japanese Sake can substitute with dry sherry wine or Chinese cooking wine
- 1 tbsp Sweetener your preferred sweetener
- 2 tsp Heavy Cream
- 1/2 tsp Sriracha
Instructions
- Gather all the ingredients.
- Chop green onions and set aside.
- Pat dry the salmon fillet and sprinkle salt and black pepper on both sides.
- Add Japanese sake to a frying pan and bring to a boil. Once boiling, remove from heat, transfer to a mixing bowl and combine with miso, sweetener, heavy cream and sriracha.
- In a frying pan, add neutral oil on high heat. Once the oil is up to temp, reduce heat to medium high, add salmon fillet, cover and cook for 1.5-2 minutes. Flip the salmon, cover and cook for 1.5-2 more minutes or until meat easily flakes off a fork. Transfer to a serving plate and drizzle miso sauce on top. Top with chopped green onions.
Nutrition
