Best 4 Miso Glazed Salmon Steaks Recipes

Indulge in a symphony of flavors with our specially curated collection of miso-glazed salmon steak recipes. Embark on a culinary journey that tantalizes your taste buds with the perfect balance of sweet, savory, and umami flavors. Discover the art of creating mouthwatering salmon steaks coated in a luscious miso glaze, resulting in a caramelized crust that seals in the succulent and flaky fish. Whether you prefer a simple yet elegant preparation or a more elaborate dish bursting with vibrant ingredients, our recipes cater to every palate. Get ready to elevate your mealtimes with these delectable miso-glazed salmon steak creations.

Here are our top 4 tried and tested recipes!

MISO-GINGER MARINATED GRILLED SALMON

Miso-Ginger Marinated Grilled Salmon image

Provided by Bobby Flay

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional

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.

Nutrition Facts : Calories 517 calorie, Fat 31.5 grams, SaturatedFat 7 grams, Cholesterol 125 milligrams, Sodium 634 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 48 grams, Sugar 4 grams

GRILLED MISO SALMON WITH RICE NOODLES

Grilled miso salmon with rice noodles image

Glaze succulent salmon fillets, then serve on a bed of noodles and beansprouts for an easy and quick dinner party main

Provided by Rick Stein

Categories Dinner, Main course, Supper

Time 35m

Number Of Ingredients 15

Ingredients

4 salmon fillets , about 140g each
sunflower oil , for greasing
2 tsp brown miso paste
2 tsp balsamic vinegar
2 tsp soy sauce
1 tsp Spanish smoked paprika
200g dried rice noodles
3 tbsp sunflower oil
3 garlic cloves , finely grated
25g ginger , finely grated
8 spring onions , sliced
2 medium red chillies , thinly sliced
100g beansprouts
small pack of coriander , chopped
1 tbsp fish sauce

Steps:

Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.

Nutrition Facts : Calories 566 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.6 milligram of sodium

MISO-MARINATED SALMON

Miso-marinated salmon image

Ever wondered what to do with the Japanese paste miso? This variation of a classic Nobu fish dish is a great place to start

Provided by Good Food team

Categories Dinner, Lunch, Main course, Snack, Supper

Time 30m

Number Of Ingredients 9

Ingredients

3 tbsp pale (shiro) miso paste
2 tbsp mirin
1 tbsp sugar
1 tbsp saké (optional)
2 x 100g salmon fillets
half a cucumber
2 tsp rice wine vinegar
1 tsp vegetable oil
pinch caster sugar

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.

Nutrition Facts : Calories 239 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium

MISO-GLAZED SALMON STEAKS

Miso-Glazed Salmon Steaks image

Recipe by the Bon Appétit Test Kitchen. Bon Appetit May 2011. The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better supermarkets or at Asian markets. Read More http://www.bonappetit.com/recipes/quick-recipes/2011/05/miso-glazed-salmon-steaks#ixzz1cBQqxKoN

Provided by Queen Dana

Categories Japanese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

vegetable oil
4 -10 ounces salmon (steaks bone in)
1/3 cup white miso
2 tablespoons mirin (sweet Japanese rice wine)
2 tablespoons rice vinegar, unseasoned
2 teaspoons fresh ginger, minced peeled
1 teaspoon sesame oil
kosher salt
4 lime wedges (for serving)

Steps:

Line a rimmed baking sheet with foil; brush lightly with vegetable oil. Place salmon steaks on prepared baking sheet. Whisk miso, mirin, vinegar, ginger, and sesame oil in a small bowl to blend. Spread half the miso mixture over salmon steaks; season lightly with salt. Turn salmon steaks over and spread with remaining miso mixture; season lightly with salt. Cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.
Position an oven rack 6"-8" from broiler and preheat. Broil salmon, turning once, until golden brown and just opaque in center, 10-12 minutes total.
Transfer salmon steaks to plates and serve with lime wedges.

Nutrition Facts : Calories 98.6, Fat 3.8, SaturatedFat 0.7, Cholesterol 13, Sodium 921, Carbohydrate 7.6, Fiber 1.5, Sugar 1.7, Protein 8.6

Tips:

Choose the right salmon steaks. Look for steaks that are about 1 inch thick and have a deep orange color. Avoid steaks that are thin or have a pale color, as these will be less flavorful and may overcook easily.
Make sure the miso glaze is well-mixed. The miso glaze should be smooth and creamy, with no lumps. If the glaze is too thick, you can add a little bit of water or sake to thin it out. If the glaze is too thin, you can simmer it over low heat until it thickens.
Don't overcook the salmon. Salmon is a delicate fish, so it's important to cook it just until it is cooked through. Overcooked salmon will be dry and tough.
Serve the salmon immediately. Miso-glazed salmon is best served immediately after it is cooked. This will allow the glaze to stay crispy and the salmon to remain moist and flavorful.

Conclusion:

Miso-glazed salmon is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The miso glaze gives the salmon a sweet and savory flavor, and the crispy skin adds a nice textural contrast. Serve the salmon with your favorite sides, such as rice, roasted vegetables, or a simple salad.