This is an amazing miso salmon recipe that I discovered after eating the miso salmon from The Cheesecake Factory®. It's extremely easy to make and tastes so good!
Excellent. My husband says we should have this at least twice a week. I was out of brown sugar so substituted white sugar with maple syrup. The bake time was off but we just added until it was flaky. Salmon stayed moist and very flavorful. Highly recommend.
Read More Excellent. My husband says we should have this at least twice a week. I was out of brown sugar so substituted white sugar with maple syrup. The bake time was off but we just added until it was flaky. Salmon stayed moist and very flavorful. Highly recommend.
This certainly was easy, but it needs some tweaks. I used 6 ounce center-cut filets that were about 1" thick. I'm one of those people who can't stand overcooked food, and I prefer my salmon at a medium doneness. That said, the cook time here is way too short for 375F. At 10 minutes it was barely cooked. I added 4 mins to the cook time (total of 14 mins), let it rest, took a pic before eating, and discovered it was still rare inside when I took a bite. While I don't mind rare, I did choose to stick it under the broiler for an additional 2 minutes and at that point, it was a perfect medium. Regardless of how long you choose to cook yours, I highly recommend broiling it at the end to get a nice caramelization on the fish. It really added a lot of flavor. I also needed to salt it before eating, as it was a little bland. You could also marinate it longer to help with flavor.
