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Le Chaudron recipe
Saumon au miso
Miso-glazed salmon
⏱ 30 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4salmon fillets180 g (6 oz) each
100 g (3½ oz)Japanese white miso
3 tbspJapanese soy sauce
2 tbspJapanese mirin
2 tbspcooking sake
1 tbspbrown sugar
1 tbspgrated fresh ginger
2green onions, choppedto finish
- 4 salmon fillets 180 g (6 oz) each
- 100 g (3½ oz) Japanese white miso
- 3 tbsp Japanese soy sauce
- 2 tbsp Japanese mirin
- 2 tbsp cooking sake
- 1 tbsp brown sugar
- 1 tbsp grated fresh ginger
- 2 green onions, chopped to finish
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the marinade by mixing the white miso, soy sauce, mirin and sake in the bowl.
- Add the brown sugar and grated ginger and whisk into a smooth paste.
- Put the salmon in the baking dish and brush both sides generously with the miso marinade.
- Cover and refrigerate for at least 4 hours so the salmon soaks up the umami flavors.
- Preheat the oven to 200 °C (400 °F) fan and wipe off excess marinade so it doesn’t burn.
- Bake for 15 minutes at 200 °C (400 °F) until the salmon is just opaque and the top is caramelized.
- Serve right away on warm plates, sprinkled generously with green onions.
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