The Best Miso lacquered salmon

Do you want fresh fish that is easy to prepare? This miso lacquered salmon the Asian way will satisfy you greatly! This Hugo Saint-Jacques recipe, inspired by renowned chef Nobu Matsuhisa, is ideal to enjoy with friends on a cool summer evening.

The Best Miso lacquered salmon



4 salmon fillets, about 180 g each

2 lb (800 g) Nobu miso saikyo sauce


150 ml (2/3 cup) sake

150 ml (2/3 cup) mirin

50 ml (10 tsp.) Yuzu juice

450 g (1 lb) he white miso paste

225 g (8.82 oz) powdered sugar


In a saucepan, combine the sake, mirin and yuzu juice. Bring to a boil over high heat. Let boil for 20 seconds for the alcohol to evaporate. Lower the heat to low heat. Add the miso paste while mixing with a wooden spoon.

When the miso is completely dissolved, return to high heat again and add the powdered sugar, stirring constantly with the wooden spoon. Once the sugar is completely dissolved, remove the pan from the heat and let cool to room temperature.

Dry the salmon fillets with paper towels. Place the fillets in a dish and brush each side with the miso saikyo sauce.

Cover the dish with plastic wrap and marinate in the refrigerator for 24 to 48 hours.

Preheat the oven to 400 ° F. Remove excess miso sauce from around the fillets. Bake for 12 to 15 minutes.

Serve with jasmine rice and some steamed vegetables.

The Best Miso lacquered salmon

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