Easy to prepare, this miso- and tamari-glazed salmon recipe is rich in omega-3 fatty acids. The gomasio – a sesame salt – adds magnesium and calcium.
Misoyaki Salmon
Salmon is slathered with miso and gently grilled in this misoyaki salmon recipe.
Servings: 4 servings
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Ingredients
- 4 (6 oz) wild-caught salmon filets
- 2 tablespoons rice wine vinegar
- 1/2 cup mirin
- 2 tablespoons honey
- 1/4 cup white miso
- 1/2 cup naturally fermented soy sauce
- 1/4 cup gomasio
Instructions
- Mix the vinegar, wine, honey, miso and tamari together in a plastic baggie until the honey and misos are thoroughly disolved. Add the salmon to the bag and allow it to marinate overnight.
- Heat the oven to 425 F and cook the salmon for 5 – 10 minutes, then broil the salmon for 1 – 2 minutes and serve with gomasio – a Japanese seasoned salt which includes sea vegetables, sesame seeds and sea salt.
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AmandaonMaui says
We cooked ours in the marinade. Is this what you do? You weren’t quite clear on that in your directions.
AmandaonMaui says
We’re having this for dinner. What’s awesome is that it was easy enough for my love to prep since I hurt my foot. I used only red miso paste, and a black and tan gomaiso. The marinade tastes delicious. People love to do misoyaki butterfish here in Hawaii.
Elise says
Do you make the miso yourself or do you buy it? What brand do you use?
fish recipes says
Great recipe; delicious and healthy and you don’t have to waste a lot of time to prepare it.
fish recipess last blog post..Shrimp and Vegetable Kabobs