Name: Saikyo Yaki (Roasted Sweet Miso Salmon) Recipe
Prep time: 20 min
Cook time: 12 min
Total time: PT-490842H48M32S
Cuisine: Japanese
Ingredients: 600 gram Salmon (preferably skin-on, descaled if not removed); Salt, to taste; 500 gram Saikyo Miso Paste; 125 milliliter Mirin; 4 Snow Peas; 3 tablespoon Pickled Ginger

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Introduction

Saikyo Yaki is a traditional Japanese dish featuring salmon marinated in a sweet Saikyo miso paste. The result is tender, flavorful fish with a perfectly caramelized glaze that’s both simple and elegant to prepare at home.

A grilled fish fillet with a shiny, caramelized brown and golden glaze rests diagonally on a white, irregularly wavy-edged plate. Beneath the fish, there is a single dark green leaf peeking out. On the right side of the fillet, two bright green snap pea pods lean against a small pile of light pink pickled ginger, which has a soft, folded texture. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

600 gram Salmon
500 gram Saikyo Miso Paste
125 milliliter Mirin
4 Snow Peas
3 tablespoon Pickled Ginger
Salt to taste

Instructions

Step 1: If the salmon has scales on the skin, carefully remove them with a knife. Skip this step if your salmon is descaled or skinless.
Step 2: Lightly salt the salmon on all sides to your taste and leave it skin side down for 15 minutes to reduce any fishy odor.
Step 3: While the salmon rests, combine the Saikyo miso paste and mirin in a bowl. Add the mirin gradually, mixing well until fully incorporated.
Step 4: After 15 minutes, wipe off any moisture from the salmon’s surface and slice it diagonally into portions of about 100 grams each.
Step 5: Spread half of the miso mixture evenly in the bottom of a flat cooking tray. Arrange the salmon pieces on top without overlapping.
Step 6: Cover the salmon completely with the remaining miso mixture. Cover the tray with plastic wrap or foil and refrigerate for at least overnight, ideally 2–3 days for better flavor.
Step 7: Preheat your oven to 320°F (160°C). If your oven has a broiler function, turn it on.
Step 8: Remove the salmon from the marinade, scraping off as much miso as possible. Use paper towels to wipe off any remaining marinade. Line a baking tray with non-stick baking paper and place the salmon pieces skin side up.
Step 9: Cook or broil the salmon for 7 minutes at 320°F (160°C).
Step 10: Increase the oven temperature to 420°F (220°C) and cook for an additional 5 minutes to caramelize the surface.
Step 11: While the salmon cooks, bring water to a boil in a small pan. Blanch the snow peas for 30 seconds, then drain and pat dry with paper towels. Cut them diagonally in half and serve alongside the salmon.

Tips & Variations

For deeper flavor, marinate the salmon for 2 to 3 days instead of overnight.
You can substitute snow peas with blanched asparagus or green beans for variety.
Serve with steamed rice and pickled ginger to balance the sweetness of the miso glaze.
Be sure to wipe off excess miso before cooking to prevent burning and bitter taste.

Storage

Store leftover cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to preserve its tender texture. The marinated salmon before cooking can be kept covered in the fridge for up to 3 days but should be cooked within that time for best quality.

How to Serve

A single piece of cooked fish with a glossy, dark caramelized top layer that fades from deep brown at the edges to a rich orange-golden color in the middle sits slightly off-center on a white plate with wavy edges. Below the fish is a green leaf that acts as a base. To the right of the fish rests a small bundle of light pink pickled ginger and two vibrant green snap peas leaning against it. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for Saikyo Yaki?

Yes, you can use other firm fish like cod, black cod, or even cod roe. The sweet miso marinade pairs well with many white fish varieties.

Why do I need to wipe off the miso before cooking?

Removing excess miso helps prevent it from burning in the oven, which can cause a bitter taste and affect the texture of the salmon.