Monday, August 18, 2014

Cooking Lab - Grilled Miso-Yuzu Salmon (日式烤鮭魚味噌柚子風味)

When salmon is marinated in a mixture of savoury miso, tangy lemon yuzu and white wine, the salmon will mature with a delicious potent unique flavor. 

Miso is becoming increasingly popular and is readily available at major supermarkets. As an innovative cook , I like to think and use miso paste beyond the typical soup. 

無油煙烤箱料理: 肥美多汁的鮭魚與味噌的搭配, 吃起來魚不腥, 加上烤的烹調將鮭魚的肉汁都鎖住. 真的很好吃喔!! 

(c) GMV - Got My Vote!

這居酒屋特別料理~~超簡單又營養滿分的料理 - 自己在家也能簡單做~


- 450g fresh salmon fillet 
- 3 tablespoon red miso 
- 2 tablespoon yuzu syrup 
- 2 teaspoon white wine 
- 100g nori flakes 
- 1 tomato 
- 1/2 French onion 
- 20ml aged balsamic vinegar 
- 20g capers 
- Sea salt and black pepper 


1. Slice the salmon fillet into 3 equal pieces.

2. Mix red savory miso with lemon yuzu syrup to form it into a smooth paste.

3. Add a dash of white wine. (It is better to use authentic sake, but any white wine will do). 

4. Generously lather the salmon fillets in the miso-yuzu marinade.

5. Refrigerate for at least 8 hours. (Best result is 48 hours).

6. Gently wipe off the excess miso from the salmon fillets before placing in the grill.

Note: Do not rinse under the water, just lightly blot pat dry with paper towels.

7. Grill for 5-8 minutes on 150C. Keep a close eye on the fish.

Note: Because the lemon-yuzu syrup contains high sugar content and will cause the salmon fillets to burn more easily.

8. In the meantime, dice the tomato and the onion. Mix well with balsamic vinegar.

9. Remove the salmon fillets from the grill.

10. Garnish with nori flakes and fried capers on top and serve with a lemon wedge & tomato salsa by the side.

11.Serve immediately and enjoy!

The miso-yuzu cured the salmon is an incredible dinner party dish. 

My guests are wowed by the magic of this miso-yaki salmon.