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Miso salmon

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Miso salmon

Miso, mirin, and ginger. When the color turns, it is done.

by Pantrytofamily Kitchen

DinnerEasyWeeknight

Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.

Prep10 min
Ingredients7
Cook12 min

2

servings

Cup math
  • 1 cup16 tbsp · 48 tsp · 237 ml
  • 1 tbsp3 tsp · 15 ml
  • 1 tsp5 ml
  • 1 lb16 oz · 454 g
  • 1 oz28 g
  • 1 stick butter1/2 cup · 8 tbsp · 113 g

Per serving

436

Calories

872 kcal in this batch

Protein

37.4 g

Fat

26.1 g

Carbs

10.5 g

Per serving stays put. Amounts follow the headcount.

Ingredients

Store list7

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    Method

    1. 1

      Mix miso, mirin, soy sauce, and ginger.

    2. 2

      Pat the salmon dry and coat both sides. Wait 10 minutes.

    3. 3

      Heat a pan with sesame oil over medium. Skin side 3 minutes, then turn for 4.

    4. 4

      Scatter the green onion. Serve with rice.

    Cook's notes

    Miso burns easily. Lower the heat when the color comes.

    My notes

    Only you can see these. A reminder to add lemon, or hold the chile.

    Rate this dish

    4.5 from 2

    Ratings are part of Savor+.

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