Miso Marinated Side of Salmon

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Whole side of salmon marinated for a minimum of 1 day, but preferably 3 days, in a remarkable combination of miso, mirin, sugar and sake and then quickly caramelised on the hob and finished in the oven. This tender salmon with mouth watering layers of sweet unami is quick enough to prepare for a family supper yet unique and spectacular enough to be the centre piece for a smart dinner or buffet. You just need to remember to start marinating it in time!

The marinade is similar to the one made famous by Nobu restaurant in their signature Black Cod recipe. It is however, a traditional Japanese recipe so there are many variations using the same ingredients but in slightly different quantities.

This recipe is a variation based on recipes in Recipe Tin Eats, Just One Cookbook and a recipe on the Hikari Miso UK website.

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Recipe Tin Eats is one of my absolute favourite websites for any type of food but her Asian food is outstanding. Nagi is Australian but born in Japan. Her mother also has a blog, Recipe Tin Japan, focusing on Japanese food, which is also one of my favourites. This marinade is most often used with individually portioned fish fillets but when I saw Nagi use it for a side of salmon, I knew I had to try this out. It is an absolute winner.

Just One Cookbook is another fabulous website focusing on Japanese food and another of my regular go-to sites when I’m craving Japanese food. Nami, A Japanese lady living in San Fransisco, uses the more traditional saikyo miso which is much sweeter than white miso; saikyo miso is more difficult to get hold of so I use white miso with added sugar.

The Hikari Miso website offers a recipe from Chef Nobu Matsuhisa. They share many recipes using miso if you are looking for authentic inspiration. The recipe I use is most similar to this one although I use slightly less sugar which is more in keeping with our tastes.

Individual Fillets

You can replace the side of salmon with individual fillets if you prefer. Prepare, marinate and cook in exactly the same way as the side of salmon, but cook for less time in the oven. Details in the ‘Recipe Notes’ below the recipe.

How to make Miso Marinated Side of Salmon

The ingredients in this recipe are normally available in large supermarkets in the UK. I can certainly get everything I need from Ocado.

Collect the ingredients together:

• white miso paste or shiro miso
• caster sugar
• cooking sake
• mirin
• side of salmon
• vegetbable oil

Garnishing ingredients:

• sesame seeds
• chopped spring onions
• chopped coriander

Make the Miso Marinated Side of Salmon

1. Make the marinade: measure the sake and mirin into the saucepan and bring to the boil over a moderately hot temperature. Simmer for 20 – 30 seconds to boil some of the alcohol off.
2. Add the miso paste and sugar and mix thoroughly using a balloon whisk.
3. Continue to cook over a moderate heat, stirring with a wooden spoon, until the sugar has dissolved.
4. Boil gently for 2 minutes, stirring, to allow the sugar to slightly caramelise.
5. Leave to completely cool before marinating the fish.

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Marinate the salmon:

1. Lay out some cling film large enough to wrap the whole side of salmon in.
2. In the middle of the cling film, spread out just under half of the marinade to roughly the same size as the fillet.
3. Sit the fillet, skin side down, on the marinade.
4. Use the remaining marinade to cover the top of the salmon.
5. Wrap the salmon in the cling film ensuring the whole fillet is completely covered.
6. Refrigerate, ideally for 3 days but 1 day will do if you absolutely have to!

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Cook the salmon:

1. Unwrap the salmon and gently wipe off the marinade – do not wash it off.
2. Heat some vegetable oil in your largest frying pan over a high heat. You are not cooking the salmon in the frying pan merely caramelising the surface of the flesh side of the salmon.
3. Place the salmon, flesh side down in the hot pan and cook for around a minute until lightly browned. Press down with a spatula to encourage speedy browning. Keep an eye on it though; it will burn very quickly if you are not careful.
4. Unless you have a huge pan, you will need to move your salmon in the pan to ensure the whole fillet is browned.
5. Transfer to a lightly oiled baking tray large enough to fit the whole fillet. Place the salmon skin side down on the tray.
6. Cook in a pre-heated oven for 15 – 20 minutes or until cooked to your liking.

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Garnish the salmon:

1. Transfer to a warmed serving platter.
2. Garnish with shredded spring onions, chopped coriander or parsley and sesame seeds.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.