Oven Grilled Miso Salmon Belly

oven grilled miso salmon

oven grilled miso salmon

so far, my miso recipe included nobu miso cod & miso belly pork. in that recipe, the miso used was quite substantial to infuse the flavour into the meat. i feel the miso cod texture is a bit firmer than the normal texture, and for miso belly pork, it works well also  for thicker & whole piece of meat.

the cured salmon that we always had in bento in japan felt different. so i was thinking of other marinade recipe options.

anyway i created my own marinade recipe & it turned out really super! 🙂

my friends loved it when i cooked this for the first time for 11pax lunch on 15.10.2014. and it was the same for my family for the 6pax family dinner on 24.10.2014.

i have yet to try this on belly pork but i think it would work just as well on sliced belly pork then pan-fried. that’s something i am planning to try next:-)

oven grilled miso salmon

oven grilled miso salmon

oven grilled miso salmon

oven grilled miso salmon

miso salmon belly

miso salmon belly

miso salmon belly

miso salmon belly

oven grilled miso salmon

oven grilled miso salmon

for the marinade, i just mixed in a large bowl 1 tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, 2 tsp chopped garlic, 2 tsp chopped ginger & 1 tsp miso.

then i added the salmon (belly) to the bowl & marinated really well, thoroughly. then i used cellophane to press down on the salmon in the bowl to press it against the marinade & sealed the meat from air. the i used another cellophane sheet to cover the entire bowl. i left it in the chiller for 3 days for the flavours to infuse the meat.

when cooking, i brought it to room temperature then placed on a rack over a lined oven tray in a pre-heated 250deC oven for 10minutes. the first time i just placed on the lined tray & there was too much oil. the second time i used the rack to drain the oil. it was nicely grilled but sticked to the rack. the next time i will try lining the rack then poking holes to allow oil to drain. 🙂

c.h.e.f andy

Ingredients:

  • 500g salmon belly
  • 1tsp miso
  • 1tbsp mirin
  • 1tbsp sake
  • 1 tbsp flat light soy sauce
  • 1 tbsp flat sugar
  • 2 tsp chopped garlic
  • 2 tsp minced/chopped ginger

Directions:

  1. prepare marinade – in a large bowl mix 1 tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, 2 tsp chopped garlic, 2 tsp chopped ginger & 1 tsp miso.
  2. add salmon (belly) to the bowl & marinate really well, thoroughly. use cellophane to press down on the salmon in the bowl to press it against the marinade & seal the meat from air. use another cellophane sheet to cover the entire bowl. leave in the chiller for 3 days for the flavours to infuse the meat.
  3. cooking – take out from chiller for 1 hour to get to room temperature. line a grilling rack with aluminium foil & poke holes in the foil to drain excess oil. place over a lined oven tray in a pre-heated 250deC oven for 10minutes. serve.
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5 thoughts on “Oven Grilled Miso Salmon Belly

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