Excellent, I cut the brown sugar by about Â½ and added about two tablespoons of mirin. I also added about an inch of peeled and minced fresh ginger. We had two coho fillets that combined weighed Â¾ pound. I removed the skin and used the sauce as a marinade for the fillets in the refridgerator for about an hour. Broiled them in a foil lined baking dish with the marinade over the fillets........Thank you Vino Girl
OMG! This is incredible! I added 2 teaspoons of wasabi to give it a little zing. I will be making this again and again!
I had a nice fillet of Norweigen skinless, boneless salmon, and wanted to make this last night with a few modifications. I was only cooking for one, and I simply used one tablespoon each of honey, rice wine vinegar and white miso - nothing else except green onions instead of chives to finish. (I love the sweet/sour/salty combo.) I broiled it in my toaster oven, which doesn't get quite as hot as the conventional ovens, in a small dish just big enough to hold the sauce near the salmon. May I say ONE OF THE BEST SALMON DISHES I'VE EVER HAD (and I used to live in Seattle :o) - perfectly cooked with no burning. Thanks for the inspiration to write my first review on Recipezarr ever.
Awesome delicious recipe! I do this on the grill after soaking it in the marinate for about 2 hours then I glaze it with the leftover sauce after it's done. It tastes just like the Miso Salmon I had at The Cheesecake Factory! Delicious!
I only used 2 tablespoon of brown sugar, added some fresh minced ginger and used mirin instead of water. Marinated for about 1 hour and then baked in oven. So good and easy. The whole family enjoyed this meal. Thank you.
This was great! Very simple to bring together and it didn't overpower the fish. A very easy, fast and delicious weeknight dinner. Served with some roasted broccoli that was also delicious combined with the leftover sauce.
Can't believe I forgot to rate this the first time! My family has inhaled this twice, made as written. Thanks!
I used orange juice instead of water and added sesame seeds. Very tasty sauce, if a bit sweet. I would make this again, but would cut the sugar in half, and double the miso. Also, be careful not to overcook! Depending on the thickness of your fish, you might need to adjust the time
The flavor was great, however the sauce was very thin and needed thickening in the end. I baked the salmon for 20 minutes at 400 F and then broiled for 3 minutes. Next time I will marinade the salmon in the sauce first, for more flavor. I'll definitely keep making this. Thanks for posting.