Miso Salmon Recipe Cheesecake Factory

Table of Contents

Miso paste is one of those mysterious ingredients no one dares to try until they do. If that sounds like you, I’m pretty sure you now have some miso paste in the fridge at all times! The earthy, umami-rich flavors in the fermented soybean paste are fantastic!

We can thank the Cheesecake Factory for popularizing miso. Their miso salmon is a crowd-pleaser, and there’s no doubt this isn’t your average salmon fillet — it’s layers over layers of exotic flavors!

Miso Salmon Recipe Cheesecake Factory-2

How to make Cheesecake Factory’s miso salmon?

For this recipe, you’ll need a few salmon fillets, not too large, not too small. And in this case, get them without the skin (I love salmon skin, but this is the Cheesecake Factory way).

We’re marinating the salmon with the miso glaze and then broiling it in the oven until just flaky. The flavorful glaze permeates the fish nicely, so I don’t baste it with extra glaze; that’s overkill if you ask me.

To make the glaze, you need brown sugar, soy sauce, red miso paste, rice vinegar and brown sugar. Sweet, salty, umami and acidic. That’s a glaze in perfect Zen balance! Let’s get cooking!

How to Make It

  • Prep Time35 min
  • Cook Time40 min
  • Total Time1 hr 15 min
  • Serving Size2
  • Energy1,547 cal

Ingredients

Directions

1

For the miso marinade and glaze, combine the miso paste with the brown sugar, rice vinegar and soy sauce in a small mixing bowl. If too thick, add 1-2 tablespoons of warm water.

2

Coat the salmon fillets with the miso mixture and refrigerate covered with plastic film for at least 30 minutes.

3

For the snow peas, boil 2-3 cups of saltwater and blanche the peas for 8-10 minutes. Cool down in an ice bath. Pat dry and sauté with one tablespoon of olive oil until slightly roasted (2-3 minutes), stirring often. Set aside.

4

Line a baking tray with aluminum foil brushed with olive oil and preheat the oven to 375°F.

5

Roast the salmon in the oven for 12-15 minutes or until flaky but still pink inside.

6

For the sake butter, in a small saucepan, reduce the sake with the minced shallot until you get about two tablespoons, remove from the heat and add the butter. Melt with the residual heat and set aside in a warm place near the stovetop.

7

Serve the salmon over a few spoonfuls of sake butter sauce, garnish with the chives and serve with a side of steamy white rice and snow peas.

  • Nutrition Facts

  • Serving Size2
  • Amount per serving
  • Calories1,547
  • % Daily Value*Standard DV
  • Total Fat68.5 g78 g87.82%
  • Saturated Fat32.4 g20 g162%
  • Cholesterol171 mg300 mg57%
  • Sodium1986 mg2300 mg86.35%
  • Total Carbohydrate175.2 g275 g63.71%
  • Dietary Fiber5.5 g28 g19.64%
  • Total Sugars16 g
  • Protein40.6 g50 g81.2%
  • Calcium180 mg1300 mg13.85%
  • Iron11 mg18 mg61.11%
  • Potassium1016 mg4700 mg21.62%

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