Miso Salmon Recipe


  • 1 lb salmon, cut into 4 pieces, skin and bones removed
  • 2 tsp light miso
  • 1 tbsp prepared Dijon mustsard
  • 2 tbsp Mirin (Japanese rice cooking wine found in Asian
  • Section of market)
  • 4 dried medium size pieces of seaweed, rinsed and
  • Scaked in ½ cup hpt water for 10 minutes (save water)
  • 1 meduim onion, cut in hair and sliced
  • 3 cup sliced fresh shiitake mushrooms
  • 3 medium cloves garlic, chopped
  • ½ tbsp minced fresh ginger
  • 2 tsp soy sauce salt and while pepper to taste
  • Garnish with minced green onion.

Cooking Instructions:

  1. Preheat broiler with rack in the middle of the oven.
  2. Place a stainless steel or cash iron skillet big enough to hold salmon under heat to get very hot (about 10 minutes).
  3. Rinse and soak seaweed, saving the water.
  4. Slice onion and chop garlic and let sit for 5 minutes toenhance their health-promoting properties.
  5.  Prepare glaze by mixing miso, Dijon mustard, and
  6. Mirin along with a pinch of while pepper. Generously
  7. Coat salmon with mixture and let set while preparing
  8. Rest of ingredients.
  9. Heat 1 tbsp seaweed water in a stainless steel skillet.
  10. Saute onion, garlic, ginger, and mushrooms in broth over medium heat for about 5 minutes. Add soy sauce and cook for another 5 minutes, Season with salt and pepper.
  11. Remove pan that was heating from broiler and
  12. Place salmon in it. Return to broiler and cook without
  13. Turning for about 3-5 minutes depending on thickness of
  14. Salmon, Top with saluted onion/mushroom mixture and Minced scallion.

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