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    » Home » Recipes » Sustainable Seafood Recipes » Salmon Misoyaki with Gomasio

    Salmon Misoyaki with Gomasio

    Posted: Sep 28, 2008 · Updated: Feb 20, 2023 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    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.

    Rate this Recipe
    4 servings

    Misoyaki Salmon

    Salmon is slathered with miso and gently grilled in this misoyaki salmon recipe.
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
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    Ingredients

    • 4 (6 oz) wild-caught salmon fillets
    • 2 tablespoons rice wine vinegar
    • ½ cup mirin
    • 2 tablespoons honey
    • ¼ cup white miso
    • ½ cup naturally fermented soy sauce
    • ¼ 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.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
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    Reader Interactions

    Comments

    1. AmandaonMaui says

      October 03, 2010 at 9:00 pm

      We cooked ours in the marinade. Is this what you do? You weren't quite clear on that in your directions.

      Reply
    2. AmandaonMaui says

      October 03, 2010 at 4:47 pm

      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.

      Reply
    3. Elise says

      August 19, 2010 at 11:16 am

      Do you make the miso yourself or do you buy it? What brand do you use?

      Reply
    4. fish recipes says

      January 10, 2009 at 7:22 pm

      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

      Reply

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