8件の評価投票 | 12458回のアクセス

This is a wonderful, mildly flavored dish. Japanese food is comfort food for me, and nothing goes down more smoothly than this dish. The sweet and salty miso glaze brings out the best in the salmon without overpowering it. Our kids love it too!

分量: 4


Cost per serving $0.03 詳細を見る
  • 4 salmon steaks or fillets
  • 2 oz akai miso (or shiro miso is fine too)
  • 1 Tbsp mirin (sweet rice wine. You can buy it in the Asian section)
  • 1 Tbsp dashi fish stock (granulated fish stock that you reconstitute with water according to the directions on the pkg. You can buy it in the Asian section)
  • 1 egg yolk


  1. Broil salmon on high broil for about 5 minutes, then flip and broil for another 3 minutes.
  2. While fish is broiling, in a sauce pan or double boiler, mix the miso, mirin, and dashi and place over a larger pot of boiling water and stir gently. Add the egg yolk and mix thoroughly until smooth and glossy.
  3. Remove the salmon from the oven and baste the top with the miso sauce. Place the salmon back in the oven and continue to broil for another 2 minutes until the topping turns light brown.
  4. Serve with rice and place the remaining miso sauce in a bowl as a condiment.

Nutrition Facts

Amount Per Serving %DV
Serving Size 3g
Recipe makes 4 servings
Calories 5  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 1mg 0%
Total Carbs 0.18g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.02g 0%


レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)


  • John Spottiswood
    I really enjoyed this mild salmon dish. I knew it was a winner when I found myself spooning the extra miso sauce over my steamed asparagus and brussels sprouts. It's that yummy!
    • Anncoo
      Mmm...this looks so delicious and my family loves miso. Would like to try this for sure.
      • More
        Felicitaciones, excelente receta.
        • Michele Grason
          This was the best salmon ever! Really! It was the perfect combination of sweet and salty. This is my new way to cook salmon.
          • Anne Kruse
            This was definately interesting. The grocery store didn't have the fish stock so I didn't get to add that. And I'm not 100% sure that the miso I used was the right stuff... Then I screwed up and added the egg whites instead of the yolk...so I had to scoop that out and add the yolk. But it was still decent.