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Miso Salmon

It is salty and draws the excess moisture out. The result is a firmer fish that can keep for up to three days in its marinade in the fridge. It's easier to put on a skewer, keeps its shape and there is no need for extra seasoning. The Japanese ingredients are stocked by most supermarkets.


  • 3 tbsp white Miso
  • 2 tbsp Mirin (Japanese sweet cooking wine)
  • 1 tbsp sugar
  • 1 tbsp sake (Japanese rice wine)
  • 2x 100g salmon

What you'll need

  • Knife
  • Shallow dish for the marinade and fish
  • Paper towels
  • Frying pan
  • Spatula
  • Wooden skewers (optional)

Method (Cassoulet)

Make the marinade by combining all ingredients except salmon.

Cut the salmon into 2-inch thick slices.

Allow to marinade for 30 minutes or overnight then wipe off most of the marinade, put on pre-soaked wooden skewers and cook on a barbecue or for 15 minutes in the oven, skin down (burns fairly easily).

There is no need for extra salt but feel free to add some chilli if you like it hot.

Can be eaten hot or cold and will keep for up to three days in the fridge.

Make another meal out of it: flake any leftovers and eat them over a bowl of hot, fluffy rice with some veg of choice. Again, an all-in-one dish keeps the washing up to a minimum.

Recipe by Surf Cook