Miso Glazed Salmon Marinate Overnight Recipes

MISO GLAZED SALMON

Steps:

• To make the glaze: In a large bowl combine the miso paste, soy sauce, sugar, sesame oil, and garlic.
• Preheat grill to medium.
• Brush salmon fillets with the glaze. Grill over medium direct heat and continue brushing with glaze throughout cooking process.

MISO-GLAZED SALMON

Steps:

• Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. Add the salmon, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours.
• Bring salmon to room temperature, about 15 minutes, then remove salmon from the marinade, and shake off excess. Discard the remaining marinade.
• Heat a large skillet over medium-high heat. Arrange salmon in the skillet, and cook until the fish flakes easily with a fork, about 4 minutes on each side. Transfer the fish to a plate and garnish with basil.

MISO-MARINATED SALMON

Steps:

• Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
• Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
• Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.

MISO-GLAZED FISH

Steps:

• Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
• Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
• Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
• Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

JAPANESE MISO SALMON SIDE (BBQ OR BAKE)

Steps:

• Mix together the marinade ingredients in a small bowl until smooth.
• Place the salmon skin side up on a work surface and slather with just under half the marinade.
• Turn the salmon so it is skin side down onto a large piece of cling wrap. Slather the remaining marinade on the flesh side.
• Wrap the salmon in cling wrap. Marinade for 24 to 48 hours.
• Scrape the marinade off (do not rinse with water) and leave the salmon to come to room temperature
• Preheat barbecue plate side on MEDIUM LOW. Leave it to heat up for a good 10 to 15 minutes - another tip for cooking salmon perfectly.
• Add oil just before cooking. Place the salmon on the BBQ skin side down. Cook for 3 minutes, then use two spatulas to turn it. Cook the flesh side for 2 - 3 minutes or until caramelised, then flip it again so the skin side is down then transfer to a tray.
• Cover loosely with foil to rest for 5 minutes before serving. It will continue cooking while resting.
• Garnish with sesame seeds and finely sliced shallots.

MISO-GINGER MARINATED GRILLED SALMON

Steps:

• Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
• Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

MISO GLAZED SALMON

Steps:

• Preheat to 425F.
• To prep the marinade, smash the garlic and remove skin. Mince and set aside.
• Chop and deseed the Thai chilies. Be very careful! You can even wear gloves for this part.
• In a large bowl, add brown sugar, soy sauce, mirin, sesame oil, ginger, miso, chopped chili and garlic.
• Give it a good whisk.
• Add the salmon fillets face down. Marinade for about 2 hours. Cover up and transfer to the fridge.
• Line a baking sheet with parchment paper. Add a few tbsp of the marinade to each filet.
• Bake for about 15 - 20 minutes or until golden.
• In a mason jar combine, olive oil, honey, 4 blackberries. Give it a quick muddle to break up the blackberries.
• Cut up some fresh thyme. Add thyme, pinch of salt and champagne vinegar.
• Add the top and shake.
• Chop the rest of the blackberries into halves. Thinly slice radishes.
• Slice and and fan an avocado.
• Combine all of the prepped ingredients. Drizzle with dressing. Toss and serve.

CRISPY GARLIC-MISO GLAZED SALMON

Steps:

• Combine soy sauce, honey, miso paste, ginger and garlic in a bowl and whisk well.
• Place marinade and Salmon Filet in a Ziplock bag and refrigerate and marinate everything for at least 30 minutes or overnight.
• I prepare something looking like a boat out of aluminum foil but of course you can also line a pan with foil.
• Preheat a heavy pan with just a tiny bit of peanut oil. Once your pan is extremely hot sear the top of the salmon for about 1 minute or until you have a nice crust.
• Immediately transfer your salmon to your prepared aluminum foil boat. Flip salmon so the crisp side is face up.
• Bake your salmon in your preheated oven at 180 C (350 F) for 15-20 minutes (depending on thickness). Baste salmon with the sauce halfway through.
• Pour marinate out of the Ziplock bag into a sauce pan. Bring sauce over medium high heat to a boil and simmer for about 5 minutes until reduced.
• Serve Salmon with reduced sauce.

MISO-GLAZED SALMON: MARINATE OVERNIGHT

Steps:

• in a small bowl, whisk together the miso, mirin, sake, brown sugar, ginger, and lime zest. Place the salmon in a shallow dish, pour the miso mixture over it, and turn the salmon over to coat it evenly with the marinade. Cover the dish and let the salmon marinate for 15 minutes to 1 hour at room temperature or up to overnight in the fridge.
• Heat the broiler to high, and line a rimmed baking sheet with aluminum foil.
• Place the salmon on the prepared baking sheet, reserving the marinade. Broil for 3 to 4 mins. Then turn the salmon over, brush it with the reserved marinade, and broil until it is cooked through to taste and golden at the edges, 3 to 4 mins for medium rare. Serve warm, with lime wedges alongside.