Salmon Glazed In Mirin Recipes

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LIME AND MISO-GLAZED SALMON

Not only is this recipe simple and fast to make, but it's so full of flavor that it will taste like you spent hours on it! Serve the miso-glazed salmon over Sichuan-style French beans and rice.

Provided by Ethan Block

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 7



Lime and Miso-Glazed Salmon image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Whisk mirin, miso, soy sauce, brown sugar, and lime juice together in a bowl or high-rimmed tray. Immerse salmon fillets in the marinade. Marinate for 15 minutes.
  • Heat a well oiled grill pan over medium heat. Add the salmon fillets, reserving marinade in the bowl. Cook, flipping as needed, until grill marks form, 2 to 3 minutes per side. Remove from heat.
  • Place salmon fillets onto a baking sheet and spoon reserved marinade over each fillet.
  • Bake in the preheated oven until fish flakes easily with a fork, about 6 minutes.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 26 g, Cholesterol 51.2 mg, Fat 11.2 g, Fiber 1.3 g, Protein 27.8 g, SaturatedFat 2.2 g, Sodium 1593.3 mg, Sugar 20.7 g

½ cup mirin (Japanese sweet wine)
¼ cup miso paste
¼ cup soy sauce
3 tablespoons brown sugar
½ lime, juiced
4 salmon fillets
1 tablespoon oil, or as needed

MIRIN-GLAZED SALMON

This recipe appears in the November supplement of Good Housekeeping, compliments of Nigella Lawson. The photo looks amazing and I can't wait to make it.

Provided by dojemi

Categories     Healthy

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7



Mirin-Glazed Salmon image

Steps:

  • In a shallow dish that will hold the salmon, mix mirin, sugar and soy.
  • Add salmon to mixture, turning to coat.
  • Marinate 5 minutes, turning over once.
  • Heat large skillet on medium-high.
  • Add salmon, reserving marinade, and cook 4 minutes.
  • Turn salmon over, add marinade and cook 3-4 minutes longer.
  • Transfer salmon to platter.
  • Stir rice vinegar into drippings in skillet; pour over salmon and garnish with green onions.
  • Server with ginger in you like.

Nutrition Facts : Calories 200, Fat 3.9, SaturatedFat 0.6, Cholesterol 58.3, Sodium 1176.8, Carbohydrate 15.3, Fiber 0.1, Sugar 13.8, Protein 24.3

1/4 cup mirin (Japanese sweet rice wine)
1/4 cup light brown sugar
1/4 cup soy sauce
4 (4 ounce) salmon fillets (center cut - 4 oz each)
2 tablespoons rice vinegar
green onion, slices (to garnish)
pickled ginger (optional)

SOY-GLAZED SALMON HAND ROLLS

Unagi sauce is a sweet, thickened soy sauce traditionally used on grilled eel. Here, the simple sauce of soy sauce, sugar and mirin is enhanced with the addition of aromatic garlic and ginger, transforming it into a savory glaze for buttery salmon. Once the salmon is roasted and lacquered in the sauce, it becomes the perfect filling for customizable hand rolls. A perfect roll is assembled with the flaked salmon and some creamy avocado and crisp cucumbers for bites that are rich, fresh and crunchy all at once. Including cooked short-grain rice in the filling is traditional, but these rolls would be a great place to use other leftover grains like farro or quinoa.

Provided by Kay Chun

Time 30m

Yield 4 servings

Number Of Ingredients 13



Soy-Glazed Salmon Hand Rolls image

Steps:

  • Heat oven to 425 degrees. In a small saucepan, heat 2 tablespoons of the oil over medium. Stir in garlic until fragrant, 30 seconds. Add soy sauce, mirin, sugar, black pepper and ¼ teaspoon salt, and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until sauce is reduced by about a third and has thickened slightly, 10 to 15 minutes. Stir in ginger and remove from heat. You should have about ½ cup sauce; reserve half of the sauce in a small bowl for serving and set aside.
  • Line a sheet pan with aluminum foil. Place salmon on the prepared sheet, rub with the remaining 1 tablespoon oil and season with salt. Coat the salmon on both sides with the other half of the sauce.
  • Roast salmon for 5 minutes, then baste with the sauce that's dripped onto the sheet tray. Continue to roast until salmon is just cooked to medium, about 5 minutes longer. Transfer salmon to a large plate.
  • Flake salmon into bite-size pieces and drizzle with the reserved sauce. To build hand rolls, top seaweed with some rice (if using), cucumbers, avocado and salmon. Wrap and enjoy. Serve with optional wasabi on the side, and dab a little onto the salmon for a spicy hit.

3 tablespoons neutral oil, such as safflower or canola
1/2 teaspoon minced garlic
1/3 cup low-sodium soy sauce
1/3 cup mirin
3 tablespoons granulated sugar
1/4 teaspoon black pepper
1/4 teaspoon kosher salt (Diamond Crystal), plus more for seasoning
1/2 teaspoon peeled grated ginger
1 (1 1/2-pound) skinless salmon fillet (preferably center-cut)
Toasted seaweed sheets, quartered
Cooked short-grain rice and wasabi paste (optional), for serving
3 Persian cucumbers, halved crosswise and cut lengthwise into thin spears
1 to 2 avocados, pitted and thinly sliced

MISO-GLAZED SALMON

Delicious and simple to prepare, this recipe takes nearly an instant to prepare, especially when your young sous-chefs join you in the kitchen.

Provided by WhatsCookingwithKids

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 2h40m

Yield 4

Number Of Ingredients 7



Miso-Glazed Salmon image

Steps:

  • Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. Add the salmon, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours.
  • Bring salmon to room temperature, about 15 minutes, then remove salmon from the marinade, and shake off excess. Discard the remaining marinade.
  • Heat a large skillet over medium-high heat. Arrange salmon in the skillet, and cook until the fish flakes easily with a fork, about 4 minutes on each side. Transfer the fish to a plate and garnish with basil.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.3 g, Cholesterol 82.5 mg, Fat 17.2 g, Fiber 1 g, Protein 31.6 g, SaturatedFat 3.5 g, Sodium 1173.5 mg, Sugar 13.2 g

¼ cup sake
¼ cup miso paste
¼ cup mirin (Japanese sweet wine)
2 tablespoons soy sauce
2 tablespoons brown sugar
4 (6 ounce) salmon fillets
1 tablespoon chopped fresh basil

MISO-MARINATED SALMON

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



Miso-marinated salmon image

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

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

SALMON GLAZED IN MIRIN

Make and share this Salmon Glazed in Mirin recipe from Food.com.

Provided by Brookelynne26

Categories     Asian

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11



Salmon Glazed in Mirin image

Steps:

  • For the marinade and fish: Combine all the marinade ingredients in a small bowl. Pour the marinade into a plastic zipper-lock bag. Put the salmon steaks into the bag, seal it, and marinate the steaks in the refrigerator for at least an hour.
  • For the dressing: When ready to cook the salmon, whisk all the ingredients (except seeds) together in a small bowl until combined, then set aside.
  • Heat a large nonstick skillet until hot. Remove the salmon steaks from the marinade and arrange them in the hot skillet with the marinade on top. Cover and cook over medium to high heat for about two minutes, or until the bottoms of the steaks are nicely browned and the tops are cooked through from the steam created in the covered pan. The steaks should be slightly rare in the center.
  • Serve the salmon steaks with the lemon dressing drizzled over and around them and sesame seeds sprinkled on top. Make ahead: For this fast, easy recipe, the salmon can be marinated in the refrigerator overnight.

1 1/2 tablespoons mirin
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon Tabasco sauce
4 salmon steaks (each 5 to 6 ounces and about 1 inch thick)
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dark sesame oil (Asian)
1/4 teaspoon salt
1/4 teaspoon Tabasco sauce
2 teaspoons sesame seeds, toasted in a nonstick skillet

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