Saikyo-yaki Salmon (Sweet Miso-Marinated Salmon)

Name: Saikyo-yaki Salmon (Sweet Miso-Marinated Salmon)
Total time: 20 min
Yield: Serves 2
Ingredients: Raw salmon fillets 2 fillets; White miso (Saikyo miso) 4 tbsp; Mirin (sweet rice seasoning) 1 tbsp; Sake (Japanese rice wine) 1 tbsp; Sugar 1 tsp; Plastic wrap As needed; Parchment paper for frying pans 1; Paper towels 3–4 sheets

🥗 Lighter 💪 If you exercise

Serves 2 · About 20 min (Plus marinating in the fridge overnight)
Salmon marinated in white miso and then cooked. A sweet, toasty grilled fish.

① Make the miso marinade→② Marinate the salmon→③ Wipe off the miso→④ Line the pan and cook

What to buy

Fish

Raw salmon filletsRaw salmon, not labeled "amajio" (lightly salted) or "shio-zake" (salted)2 fillets

Seasonings

White miso (Saikyo miso)4 tbsp

Check what you already have

Mirin (sweet rice seasoning)1 tbspSake (Japanese rice wine)1 tbspSugar1 tspPlastic wrapAs neededParchment paper for frying pans1Paper towels3–4 sheets

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How to make it

Make the miso marinade

About 3 min

Put 4 tbsp white miso, 1 tbsp mirin, 1 tbsp sake and 1 tsp sugar in a bowl
Mix well with a spoon

How to tell it's doneThere are no lumps of miso, and it's all smooth and the same color.

Spread miso on the salmon and chill overnight

About 5 min to spreadMarinate overnight

Pat the surface of the salmon dry with paper towels
Spread plastic wrap on the cutting board, spread half the miso marinade about the size of 1 salmon fillet, and put the salmon on top
Spread the rest of the marinade on top of the salmon and wrap tightly in plastic wrap (do the same with the other fillet)
Leave in the fridge overnight (about 12 hours). Cook within 2 days at the most

How to tell it's doneBoth fillets are covered with miso all over, wrapped in plastic wrap, and in the fridge.

Wipe off the miso

About 2 min

Unwrap, wipe the miso off the salmon with your fingers, then wipe with paper towels
It's OK if a little miso is left. Don't wash it with water
Wash your hands with soap after touching the raw salmon, before moving on

How to tell it's doneThere are no lumps of miso on the salmon, and you can see the color of the fish.

Be carefulIf a lot of miso is left, it burns black quickly when you cook it.

Line the pan with parchment paper and cook

Medium-low heat, lid onAbout 4 min per side

Line the frying pan with parchment paper and put the salmon on it skin-side down
Cover and cook over medium-low heat for about 4 min
Flip with a spatula, cover again, and cook about 4 min

How to tell it's doneBoth sides are browned in places. Put chopsticks into the thickest part and open it: if it's white and not see-through all the way through and the fish flakes apart easily, it's cooked. If any part is see-through, cook 1–2 min more.

Be carefulMiso burns easily. If it smokes or starts to turn black, turn down the heat right away.

Serve

1 min

Put on a plate skin-side up

ReadyEat it hot with rice.

📚 Learn more about this dish

🥬 Ingredient guide

Mirin Miso

🔪 Cutting & cooking tips

Heat levels (high, medium, low)

If it didn't work out

It burned black right awayYou didn't wipe off enough miso in step 3, or the heat was too high. Next time, wipe off the miso well and cook over medium-low heat.

Too saltyIt was marinated too long (3 days or more, for example). Next time, cook it within 1–2 days.

The inside is undercookedThick fillets need more time. After flipping, cover and cook 1–2 min more at a time.

The skin stuck to the paperIf you touch it before it browns, the fish falls apart. Don't move it until 4 min have passed.

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Made by YUU, a teen who loves cooking → About me