Monday, October 10, 2011

Miso Maple-Glazed Salmon – Canadian Japanese Fusion Cuisine at its Finest

While Canadian Japanese fusion cuisine may not actually be the most popular dining trend right now, this tasty combination of cultures suggests maybe we should explore this further. The salty and very savory miso paste is a perfect match for the sweet Canadian sap. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated preparation.

Cooking fish this way is virtually foolproof, and will take less than 15 minutes start to finish. As you’ll see, by searing the fish briefly in the pan before going under the broiler, the filets will cook much faster and more evenly. This is the perfect recipe for beginners to get over their fear of cooking fish, and will work with a wide array of seafood.

Below you’ll note that I’m encouraging you to taste and adjust the ingredient ratios. Keep in mind that the glaze should taste fairly intense, since you are counting on such a thin layer on the surface to flavor the whole filet. This is one of those things that doesn’t necessarily taste great by itself, but once caramelized on the salmon, really is amazing.

By the way, just because my maple syrup was from Canada doesn’t mean you can’t substitute something from New England. Japanese-New English fusion cuisine is very similar. Enjoy!


For the glaze (make enough for 1 large rounded tablespoon per piece of fish):
1 part yellow miso paste
1 part seasoned rice vinegar
1 part real maple syrup
hot sauce to taste
*you should taste and adjust these proportions to your liking

26 comments:

KPeff said...

Salmon sounds so good right now. That's the first thing I'm going to cook when it gets cool enough for me to ventilate the house without inviting 85 degree air in.

kimyen said...

hi
nice dish
i was wondering if i could substitute the maple syrup with honey instead

Monica said...

Great recipe' now to find ingredients, in a small Texas town!

Chef John said...

Yes, anything sweet should work!

rancholyn said...

Thanks for a simple delicious recipe...going out to buy salmon now...

RABAH said...

Thank you Chef John the fish was really delicious.. Excellent to cook on a busy day.. Can I use white firm fish or chicken instead of salmon?? Waiting for your next creative ideas....

Chef John said...

Works with anything!

Chris K. said...

Hello upstate NY accent... where "syrup" is a one-syllable word!

I just want to submit a quick tip: when buying real maple syrup I always look for "Grade B" because it has a deeper, more pronounced maple flavor than Grade A syrup.

But really it doesn't matter all that much, so long as it's the real thing and not that awful, cloying corn syrup that comes in a bottle straight out of Uncle Tom's Cabin.

Chef John said...

Yes, great tip about the grade B. Also, why would anyone add a second syllable to syrup?

Anonymous said...

The problems I have with fish, generally are: 1. defrosting frozen. I buy frozen because it is cheaper, stays well in my frig (I don't shop daily) and because the fishmonger told me most fish is brought in frozen anyway. I have wasted a fair amount of money buying fresh fish and then not eating it in the 2-3 day span I should have. Basically I defrost it too long (falls apart) or not long enough (burns instead of cooking). What seems to work okay is to cook it on a day when I'm puttering around anyway - fillets will defrost in 30min-2 hours depending on thickness if I leave them out. Doesn't work for dinner when I've been away from home all day.

2. fish smell. I don't mind too much, but another member of my household does. I've set up a little george foreman in the garage where it doesn't vent into the house that much, but I'd rather be baking or pan-frying it. Any cuts that would work well on this (other than crab cakes, which are fab)?

Healthy and Homemade said...

Love the skin trick, very smart. Sounds delicious! I haven't had salmon in months.

Anonymous said...

SeeR UP :)

Anonymous said...

Hey Chef,
That salmon looks delicious. I don't have a traditional broiler, but I noticed most toaster ovens have a broil option. Do you think that would work out okay?

Chef John said...

yes, it will!

Anonymous said...

Is this miso paste with dashi or without?

Chef John said...

it was just miso paste

Araxjan said...

Is this one of those recipes where you'd suggest avoiding a nonstick pan?

Anonymous said...

I love Food wishes, Chef John makes it so easy!! Thank you! You're doing an awesome work!! Wish you the best!!.

Andy K. said...

If you use chicken instead of salmon, what adjustments should you make to cook times? A little longer under the broiler? Thanks, John!

Andy K. said...

@Araxjan

Nonstick pan in the oven? No no no... I think that's contraindicated. You want an all metal pan (aluminum, stainless or cast iron). No non-stick cook surface and no rubber or plastic on the handle.

katrina said...

Katrina, wants to know where do u get miso paste from?

katrina said...

Katrina, I would like 2 know where do u get miso paste from

katrina said...

Katrina, wants to know where do u get miso paste from?

Chef John said...

any large grocery store like whole foods

Lucy said...

Will this flavor combination apply to other meat? Say chicken, steak, or pork?

mdb139 said...

I've never been a huge salmon fan, but my wife likes it and I think it's good for you, so I wanted to give it another try. I've made this recipe twice now, and think it's just great! Both the glaze and the cooking technique work wonderfully!

Thanks for another winner Chef John!