We've cooked these miso-marinated salmon fillets under the grill to get them sticky and caramelised on the outside and soft and tender inside. We've served them with fluffy sushi rice and a yuzu broccoli salad for zing. A gorgeous dinner without the fuss.
Unlock this recipe
Start Your Free TrialUnlock Mob Premium
Serves
4
White Miso
White Sugar
Sake
Mirin
Salmon
Sushi Rice
Water
Fresh Ginger
Light Soy Sauce
Yuzu Juice
Sesame Oil
Tenderstem Broccoli
Serves
4
White Miso
White Sugar
Sake
Mirin
Salmon
Sushi Rice
Water
Fresh Ginger
Light Soy Sauce
Yuzu Juice
Sesame Oil
Tenderstem Broccoli
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
To make the marinade, add the miso paste, sugar, sake and mirin to a small saucepan and whisk until combined. Set the pan over a high heat for a minute or so until the mixture is almost boiling, then remove from the heat and leave to cool.
Step 2.
Add the salmon fillets to a baking tray or ziplock bag and pour over the miso marinade so the fillets are well covered. Leave to marinate in the fridge for at least 30 mins and ideally overnight.
Step 3.
Wash the rice two or three times until the water runs clear, then drain. Add the rice to a saucepan along with the water. Pop the lid on and heat on high until boiling, then reduce to the lowest heat and set a timer for 11 mins. When the time is up, turn off the heat and set another timer for 10 mins to finish steaming. Set aside, with the lid still on, until ready to serve.
Step 4.
Heat the grill to high. Gently brush any excess marinade off the salmon but don’t wipe it clean off. Transfer the salmon fillets to a baking tray (if they’re not already on one) then slide under the grill for 17-20 mins until cooked through.
Step 5.
Pour the excess marinade into a saucepan and set it over a low-medium heat. Let the mixture bubble away for 3-5 mins until reduced by a quarter, then set aside until ready to serve.
Step 6.
For the broccoli, grate the ginger into a salad bowl then add the light soy sauce, yuzu juice and sesame oil and whisk until combined. Bring a pot of water to a boil, add a large pinch of salt and blanch the broccoli for 2 mins then drain. Add to the dressing and toss to coat.
Step 7.
To serve, divide the rice between bowls and top with the salmon and broccoli, spooning over the miso reduction on top of the salmon.
Unlock Mob Premium
Did you like this recipe?
Leave a note
Notes (1)
O
Octavia B.
19 days ago
the amount of miso and mirin in this recipie is crazy. I used half the amount for one serving on a serving for two and it was still too much.
Hear from our customers
Mob Premium? It's like having a VIP pass to the coolest kitchen party online. Top chefs, killer recipes, and endless inspiration—all in one place.
Caitlin P
The most helpful recipe inspiration food-loving site to use day to day- often use recipes to cook for friends and they tell me how good it was- I don’t take the credit, credit is due to Mob!
Lucy P
Mob is the perfect source of inspiration for when I don’t know what to make – I can browse the site, pick something I like the look of, and have it on the table really easily.
Sonia M
Mob has a massive range of recipes that are guaranteed to hit every time. I can literally just pick something at random and know that it’ll be absolutely delicious.
Dylan F
Lots of recipes and great food content are uploaded all the time. Easy to make collections of recipe ideas. Really good search tool.
Georgia W
I would recommend Mob to my friends as it's an easy way to access fun recipes that suit every diet and lifestyle. They're recipes that you can 100% trust.
Reine F
Essential - health is wealth and life is too short to be eating boring meals.
Jazmyn C
Mob is my go-to when I don't know what to cook. The recipes are surprisingly simple and always get a great response. Thank you!
Tom W