Saikyo-Style Grilled Salmon

Name: Saikyo-Style Grilled Salmon
Yield: 2 servings
Cuisine: American
Ingredients: 2 filets Raw salmon; 100 grams Saikyo miso paste; 2 tbsp Sugar; 1 tbsp Sake

cookpad.japan @cookpad_jp

I can't stop thinking of the Saikyo-yaki I once had at an izakaya (Japanese gastro pub)...

This dish is best after sitting for 4 days in the fridge..
※ Feel free to substitute the miso with white miso. Use 100 g white miso to 3 to 4 tablespoons mirin. Recipe by kojyu

I can't stop thinking of the Saikyo-yaki I once had at an izakaya (Japanese gastro pub)...

This dish is best after sitting for 4 days in the fridge..
※ Feel free to substitute the miso with white miso. Use 100 g white miso to 3 to 4 tablespoons mirin. Recipe by kojyu

cookpad.japan @cookpad_jp

I can't stop thinking of the Saikyo-yaki I once had at an izakaya (Japanese gastro pub)...

This dish is best after sitting for 4 days in the fridge..
※ Feel free to substitute the miso with white miso. Use 100 g white miso to 3 to 4 tablespoons mirin. Recipe by kojyu

I can't stop thinking of the Saikyo-yaki I once had at an izakaya (Japanese gastro pub)...

This dish is best after sitting for 4 days in the fridge..
※ Feel free to substitute the miso with white miso. Use 100 g white miso to 3 to 4 tablespoons mirin. Recipe by kojyu

Saved

Ingredients

2 servings

2filets Raw salmon
100 gramsSaikyo miso paste
2 tbspSugar
1 tbspSake

Saved

Steps

1

Pat dry the salmon with paper towels to remove excess moisture, combine miso, sugar, and sake, and coat the salmon (as shown).
2

Let sit for 2 to 4 days in the refrigerator to let the flavors absorb.
3

Rinse off the miso, pat dry the excess moisture with paper towels, grill on both sides until golden, and serve.
4

I collaborated with user "Hitomi-chan" on the super fluffy Easy Salmon Flakes (Recipe no. 1720985).