Pan-Fried Salmon with Sweet Miso Marinade. Try this tender and succulent Miso Butter Salmon pan-fried in a delicious savory sauce. Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements. Whisk miso, sugar, sake and mirin in bowl until sugar and miso are dissolved. Coat evenly all around in the potato starch flour. In Japan, Miso Salmon (鮭の味噌漬け) is part of a category of dishes called Misozuke(味噌漬け), which literally means "pickled in miso." The fish is cured in sweet miso, which draws out excess liquid from the fish preserving it for up to a week, while also seasoning the fish.

Stir in the white miso paste, water, mirin, Japanese soy sauce, sake, ginger juice, sesame oil and cornflour slurry. Pour over the salmon and garnish with seaweed. White miso paste, mirin, tamari and sake can be purchased in Oriental speciality stores. You can have Pan-Fried Salmon with Sweet Miso Marinade using 10 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Pan-Fried Salmon with Sweet Miso Marinade

You need 4 fillets of Fresh salmon.
It's 1 tbsp of Sake.
It's 1 dash of Salt.
Prepare 1 of Potato starch flour (katakuriko).
Prepare 1 of Vegetable oil.
Prepare of For the sweet miso:.
You need 2 tbsp of ◎Sake.
It's 6 tbsp of Sugar.
It's 1 tbsp of water.
You need 3 tbsp of Miso.

Miso Salmon is a great dish because you have many options in terms of what you can serve it with. The most popular way of serving Miso Salmon is with white rice. Miso provides protein and is rich in vitamins and minerals and used for many dishes in Japanese cuisine. From miso soup to salad dressing and seasonings/sauce, it's a common condiment that we use every day in Japanese kitchens.

Pan-Fried Salmon with Sweet Miso Marinade instructions

Use a fish bone extractor or a knife to remove the bones. Cut one fillet into 3 equal pieces..
Partially slice open the salmon pieces, like you would to butterfly them..
Place in a tray, add sake and salt, and lightly rub it in. Set aside for 10 minutes..
Prepare the sweet miso sauce. In a small pan, add the ◎ sake and sugar and cook over medium heat..
Bring to a boil, and once the sugar dissolves, add the water and miso and stir with a wooden spatula. Turn off the heat once the sauce becomes smooth..
Spread out on a pan or plate to cool..
Take the salmon prepared in Step 3 and fill in the cut openings in the fish with the miso from Step 6, as if sandwiching the sauce..
Coat evenly all around in the potato starch flour..
Heat a moderate amount of vegetable oil in a pan, and evenly distribute the salmon prepared in Step 8. Pan-fry over medium heat..
Once golden brown, turn over and brown the other side..
Use a rack to drain off any excess oil..
And it's complete. If desired, top with any remaining miso sauce left over from Step 7..

Miso has a salty and savory taste so when I make a marinade with it, I always mix it with something sweet, such as mirin, honey, or sugar. 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. If the sauce looks like it's reducing or thickening too quickly, just add a bit of water a few tablespoons at a time. Transfer salmon fillets to serving platter or plates.