Salmon with
White Miso, Chili Crisp & Soy
The excellent Nobu Matsuhisa first came up with “Black Cod with Miso,” which I have taken as the basis of this salmon dish. Salmon is a lot easier for people to find. Plus, the ability to find chili crisp, white miso and shoyu (Japanese soy sauce) is so much more simple now when one goes to a supermarket with any “International” or “Asian” areas to it. So I do hope that you will give this a go.
Salmon with White Miso, Chili Crisp & Soy Recipe
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(Serves About 4)
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Ingredients​
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4 pieces of 6 oz Salmon Fillets
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1 ½ Tsp Japanese Soy Sauce (Shoyu)
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1 Tsp Chili Crisp (I use Lao Gan Ma)
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1 Tsp White Miso Paste
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1 Tsp Ground Black Pepper
Instructions​
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Take the salmon fillets from their packaging. You may use fresh or frozen salmon. But if you do use frozen salmon, make sure they have been properly defrosted.
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Place the salmon to sit on a paper towel on a plate.
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Place a paper towel on top of the salmon as well.
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Put the paper towel covered salmon pieces in the fridge, and allow them to dry out.
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When the salmon fillets have dried, set your oven to "grill" and preheat it to 400°F.
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Take the salmon fillets out of the fridge.
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Combine the soy sauce, chili crisp, white miso paste and ground black pepper in a bowl big enough to fit all the salmon fillets.
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Then, place the salmon fillets in the bowl and cover each fillet with the sauce mixture.
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Place the salmon fillets on a foil-covered baking sheet and put it on the top shelf of the pre-heated oven.
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After 5 minutes turn the oven down to 350°F.
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Place the salmon fillets on a lower shelf and allow to cook for 3-5 minutes.