Pan-Fried Salmon with Sweet Miso Marinade

Name: Pan-Fried Salmon with Sweet Miso Marinade
Yield: 4 servings
Cuisine: American
Ingredients: 4 fillets Fresh salmon; 1 tbsp Sake; 1 dash Salt; 1 Potato starch flour (katakuriko); 1 Vegetable oil; 2 tbsp ◎Sake; 6 tbsp Sugar; 1 tbsp water; 3 tbsp Miso

cookpad.japan @cookpad_jp

This is our family's usual fried salmon dish. It's one of my daughter's favorite meals.

This is even easier to make with salmon that's already had the bones removed, but it'll be a bit more expensive. Since any sweet miso that spills out of the stuffed salmon in Step 7 will burn easily, wipe any excess with a paper towel to prevent burning.
For 4 servings. Recipe by Chisora.

This is our family's usual fried salmon dish. It's one of my daughter's favorite meals.

cookpad.japan @cookpad_jp

This is our family's usual fried salmon dish. It's one of my daughter's favorite meals.

Saved

Ingredients

4 servings

4 filletsFresh salmon
1 tbspSake
1 dashSalt
1Potato starch flour (katakuriko)
1Vegetable oil
For the sweet miso:
2 tbsp◎Sake
6 tbspSugar
1 tbspwater
3 tbspMiso

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Steps

1

Use a fish bone extractor or a knife to remove the bones. Cut one fillet into 3 equal pieces.
2

Partially slice open the salmon pieces, like you would to butterfly them.
3

Place in a tray, add sake and salt, and lightly rub it in. Set aside for 10 minutes.
4

Prepare the sweet miso sauce. In a small pan, add the ◎ sake and sugar and cook over medium heat.
5

Bring to a boil, and once the sugar dissolves, add the water and miso and stir with a wooden spatula. Turn off the heat once the sauce becomes smooth.
6

Spread out on a pan or plate to cool.
7

Take the salmon prepared in Step 3 and fill in the cut openings in the fish with the miso from Step 6, as if sandwiching the sauce.
8

Coat evenly all around in the potato starch flour.
9

Heat a moderate amount of vegetable oil in a pan, and evenly distribute the salmon prepared in Step 8. Pan-fry over medium heat.
10

Once golden brown, turn over and brown the other side.
11

Use a rack to drain off any excess oil.
12

And it's complete. If desired, top with any remaining miso sauce left over from Step 7.