Description
Saikyo Yaki is a traditional Japanese dish featuring salmon marinated in a sweet Saikyo miso paste blend, then roasted to perfection. The marinade’s subtle umami sweetness enhances the tender fish, creating a flavorful and aromatic meal. Served with lightly boiled snow peas and pickled ginger, this recipe offers a delicate balance of flavors and textures, perfect for a comforting yet elegant dinner.
Ingredients
Scale
Salmon
- 600 gram Salmon (preferably skin-on, descaled if not removed)
- Salt, to taste
Marinade
- 500 gram Saikyo Miso Paste
- 125 milliliter Mirin
Accompaniments
- 4 Snow Peas
- 3 tablespoon Pickled Ginger
Instructions
- Prepare the Salmon: If your salmon still has scales, carefully remove them with a knife or fish scaler. Lightly salt the salmon block on all sides and place it skin side down. Let it rest for 15 minutes to reduce any fishy odor.
- Make the Miso Marinade: In a bowl, add 500 grams Saikyo miso paste. Gradually pour in the 125 milliliters mirin, mixing thoroughly after each addition until fully incorporated to create a smooth marinade.
- Slice the Salmon: After 15 minutes resting, you’ll notice moisture on the surface of the salmon. Wipe it off using a paper towel. Then, slice the salmon diagonally into approximately 100 gram portions each.
- Marinate the Salmon: Spread half of the miso marinade evenly on the bottom of a flat cooking tray. Arrange the salmon slices without overlapping atop the marinade base. Cover the salmon evenly with the remaining miso marinade, ensuring each piece is fully coated. Cover the tray with plastic wrap or foil and refrigerate for at least overnight, ideally 2-3 days for maximum flavor.
- Preheat the Oven: When ready to cook, preheat your oven to 320°F (160°C). If your oven has a broiler function, turn it on as this will help with caramelization.
- Prepare for Baking: Remove the salmon from the marinade. Scrape off as much miso paste as possible and pat the fillets gently with paper towels to remove any remaining marinade residue. Line a baking tray with non-stick baking paper and place the salmon slices skin side up.
- Roast the Salmon: Bake or broil the salmon at 320°F (160°C) for 7 minutes. Then, increase the oven temperature to 420°F (220°C) and continue cooking for an additional 5 minutes to develop a lovely roasted finish.
- Prepare Snow Peas: While the salmon is cooking, bring a small pan of water to a boil. Blanch the snow peas for 30 seconds, then remove and dry them on paper towels. Slice the snow peas diagonally in half for serving.
- Serve: Plate the roasted salmon with the blanched snow peas and a side of pickled ginger. Enjoy your traditional Saikyo Yaki with a fragrant balance of miso sweetness and perfectly cooked salmon.
Notes
- Marinating the salmon for 2-3 days intensifies the flavor, but overnight marinating is acceptable for a quicker meal.
- Removing excess miso before baking prevents burning and the marinade’s saltiness overwhelming the fish.
- Using skin-on salmon helps hold the fillets together during cooking and adds crispiness when roasted.
- Snow peas add a fresh, crisp contrast but can be substituted with sugar snap peas or blanched green beans.
- Adjust salt cautiously since Saikyo miso is already flavorful and salty.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Keywords: Saikyo Yaki, Japanese salmon, miso marinade, roasted salmon, Saikyo miso, sweet miso salmon, traditional Japanese recipe
