Miso Salmon

Ever cooked a piece of salmon that was just plain awful?

Everyone is guilty.

Most often over cooked and resembling sawdust, it’s very important to remember to respect the fish.

With this technique we marinate the salmon, and cook it very gently for maximum flavor and texture. Sure our technique takes more time and preparation…but the best things in life typically do.

Want to get in your omega 3’s  with fish that literally melts in your mouth?

read on…

Epic Miso Salmon


  • 1 side wild salmon
  • white miso
  • sweet miso
  • sake
  • mirin
  • white soy
  • fish sauce
  • chili flake
  • sugar
  • tamarind paste
  • honey rosated cashews
  • 4 limes
  • 1 ea ginger
  • 2 bunches green onions
  • 1 bunch flat leaf parsley
  • 3 heads garlic
  • 2 ea mango
  • 3 ea fresno chili
  • 3 ea persian cucumber
  • bean sprouts
  • 1 bunch breakfast radish
  • baby gem lettuce
  • 1 ea red and yellow bell pepper
  • 1 pint mixed cherry tomatos
  • micro cilantro
  • grapeseed oil
  • extra virgin olive oil
  • whole milk
  • kosher salt


  1. Step 1: Make the miso glaze
  2. Step 2: Marinate the fish
  3. Step 3: Make the garlic chips
  4. Step 4: Make the Scallion puree
  5. Step 5: Make the tamarind vinaigrette
  6. Step 6: Prep the salad ingredients
  7. Step 7: Cook the fish and plate

Salmon Step 1: | Make The Miso Glaze

The most important part of making a good miso glaze for fish is using good quality sake. You can typically pick up any decent miso paste in a store, but if you use s**t sake, then you will have a not so good tasting glaze.

We use a good qaulity Junmai Ginjo Sake.

To start, weigh all the ingredients separately.

Next, add all the ingredients to a bowl and whisk until fully incorporated.

Refrigerate until you are ready to marinate the salmon.

Miso Glaze Recipe:

3/4 cup sake

2/3 cup mirin

1 1/2 cup granulated sugar

3/4 cup white miso

1 1/2 cup sweet miso

Salmon Step 2: | Marinate The Fish

Always buy whole fish if you can. If you can’t, then buy whole sides of fish and look for a vibrant color, firmness, and no odor.

To start, separate the side of salmon down the middle lengthwise.

Remove the skin and blood line.

Lay a large piece of plastic wrap on a large work surface and spread a generous amount of miso glaze.

Lay the fish on the glaze and cover with more glaze.

Wrap tightly and marinate for 8 hours.

Salmon Step 3: | Make The Garlic Chips

These are super tasty and are an awesome garnish for the fish that pack a lot of flavor.

Start by shaving the garlic thinly on a mandolin.

Add the shaved garlic to a small sauce pot and cover with whole milk.

Bring to a simmer and immediately remove from the heat.

Fill another pot with room temperature grapeseed oil, and add the blanched garlic to the pot.

On medium heat, slowly cook the garlic cips until they lightly start to color.

Transfer the chips onto a sheet pan lined with paper towel.

Spread the chips out evenly, season with salt, and reserve for plating.

Salmon Step 4: | Make The Scallion Puree

This puree adds a great flavor and color component to this dish, and literally takes 2 minutes to make.

Cut the scallion greens so they are easy to blend, pick the leaves from the parsley, and measure the oil.

Blend until smooth and season with salt.

Pour the contents into a bowl.

Cover directly with plastic warp and refrigerate until ready to plate.

Scallion Puree Recipe:

2 bunches scallions (greens only)

1 bunch flat leaf parsley

1/2 cup grapeseed oil

1 tsp. diamond kosher salt



Salmon Step 5: | Make The Tamarind Vinaigrette

With the balance of sweet, spicy, sour and salty, this vinaigrette is just plain tasty.

To start, measure out all the ingredients separately.

Next, add all the ingredients to a vita mix except for the oil and blend until smooth.

With the blender running, slowly drizzle in the olive oil.

Add to a squeeze bottle and refrigerate until ready to plate.

Tamarind Vinaigrette Recipe:

1/2 cup lime juice

3 oz. mineral water

1 tsp. chili flake

2 tbs. sliced ginger

1 tbs. tamarind paste

1 tbs. white soy

1 tsp. fish sauce

1 tsp. diamond kosher salt

Salmon Step 6: | Prep The Salad Ingredients

All the ingredients for this salad are raw, and are designed to be a crunchy component to the tender fish.

Shave the chilies and slice the tomato’s. Clean the baby gem lettuce, and julienne the rest of the vegetables.

Salmon Step 7: | Cook The Fish And Plate

This is the step that makes all of the difference. If you don’t have a machine to sous vide the fish, then gently broil the salmon to a medium rare temperature, and then glaze the fish and blow torch it. Just remember not to overcook this salmon…you can eat it raw!

Rinse off the marinade from the fish, vacuum seal with extra virgin olive oil, and drop in a bath @ 115° F for 45 minutes.

Once cooked, remove from the bag and dry the fish.

Once dry, move the fish to a pan with a wire rack and glaze the fish lightly with the miso glaze.

Using a blow torch, caramelize the  fish lightly.

Slice the fish and plate.

To plate, spread a small amount of the scallion puree on the plate, top with miso salmon, and season with the black salt. Dress and plate the salad,  garnish with the garlic chips, cilantro, and honey roasted cashews.


The key to taking on this dish is getting good ingredients and taking your time when following the techniques within each step.

Remember that this recipe is just a guideline. It’s totally OK to broil this fish…just remember not to turn it into sawdust.

Always look for salmon that has a vibrant color, no odor, and is firm to the touch.

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