This recipe originally was designed for oven baking and broiling. The tweak I’ve made has been to experiment with using a slow cooker instead to cook it at a low temperature. The reason: I want to preserve all those healthy goodies in the Salmon and Miso which get damaged at high heats (such as lipid peroxides being formed from Omega 3 fats). So below you’ll find instructions for how to cook with a slow cooker.
Note: I’ve included instructions for how to bake as well as how to broil in case you don’t have a slow cooker (yet!). And if you can cook extra Salmon it is delicious served cold. Try it with plain rice or wrapped in nori with green onions and cucumber. Mmmmm …!
Miso Glazed Salmon
- 1 large piece of Salmon enough for two meals or two people
- 1 teaspoon miso paste
- 2 tablespoons or quarter cup of Mirin rice wine
- ½ teaspoon soy sauce
- ½ teaspoon hot water
- ½ teaspoon toasted sesame seeds for garnish
- 1 Green onion (sliced diagonally) for garnish
Slow cooker recipe
Pour the mirin in the slow cooker and turn it to low heat
Mix the other liquids and miso into a nice sauce and coat the salmon piece well with sauce, saving some for basting
Then place the salmon pieces skin side down into the slow cooker
Let cook for until fish whitens and firms (about 30 mins)*
Turn on the oven to 120ºC (248ºF) whilst you prep the sauce
Prepare an oven proof dish by lining it with foil and allow extra foil for tying the foil together
Pop the salmon (skin side down) in the foil and pour in the mirin
Baste the salmon with the sauce
Tie up the foil to form a sealed parcel leaving at least an inch between the top of the salmon and the foil
Bake in the oven for 30mins or until the salmon becomes firm and flakey (cut open the deepest part of the fish to see the center)
Broiling / Grilling recipe
Turn on the broil / grill of your oven and let it warm up
Prep the sauce with half the mirin mixed in too and baste the whole salmon in it
Place the Salmon skin side up on a piece of foil and place under the grill / broiler
Cook for 5 minutes then turn over and cook with the skin side down for an extra 5 minutes
Finally place the cooked fish in a serving dish and garnish with sesame seeds and scallions
*I invite you to experiment with the cooking time and temperature. Some cooking bibles say 30 minutes on low is required, and others say 30 minutes on high. Personally I prefer 30 mins just on the warm setting – I find that’s enough to cook it properly!
Also try experimenting with the amount of miso and soy sauce you use ... and have fun as you do!