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Sweet Miso Salmon
Today's recipe comes to us from Monica Puri Bangia's great food blog, “Sharing Plate—Your Cooking Coach”.
Miso is a fermented soy paste commonly used in Japanese cooking. It ranges from mild, light, white miso to heartier, stronger-flavored brown and red miso.
White miso adds wonderful flavor and a bit of body to myriad dishes, especially soups, stews, and stir-fries.
Mirin is a sweet rice wine condiment used in many Japanese dishes. Whil some mirin contains 20 percent alcohol, most brands sold in natural food and Asian stores have only one percent alcohol.
Sweet Miso Salmon
Adapted from Monica Puri Bangia.
4 (6 oz) wild Alaskan salmon portions
1 tablespoon white miso paste
2 tablespoons tamari (natural soy sauce)
2 teaspoons honey
1 tablespoon mirin
1 tablespoon butter
Miso is a fermented soy paste commonly used in Japanese cooking. It ranges from mild, light, white miso to heartier, stronger-flavored brown and red miso.
White miso adds wonderful flavor and a bit of body to myriad dishes, especially soups, stews, and stir-fries.
Mirin is a sweet rice wine condiment used in many Japanese dishes. Whil some mirin contains 20 percent alcohol, most brands sold in natural food and Asian stores have only one percent alcohol.
Sweet Miso Salmon
Adapted from Monica Puri Bangia.
4 (6 oz) wild Alaskan salmon portions
1 tablespoon white miso paste
2 tablespoons tamari (natural soy sauce)
2 teaspoons honey
1 tablespoon mirin
1 tablespoon butter
- Mix the miso, tamari, honey and mirin together and marinate the salmon for 2‒3 hours.
- Arrange fish in a shallow dish lined with aluminum foil. Spoon the left over marinade evenly over the fish. Distribute the butter evenly over all the fillets.
- Broil 7‒8 minutes or until fish flakes easily when tested with a fork.
- Serve with basmati rice or fried rice.
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