4 Reviews of Miso Salmon

From: WI Cheesehead

On Apr 3, 2008

Definite 5! Only problem was the recipe didn't state an oven temp, so I cooked it at 375°. My salmon was thicker, so it took closer to 20-25 minutes, but the sauce is a definite keeper! You must reduce it and pour on after the salmon's cooked. I used Sucanat for brown sugar and regular white vinegar (also powdered ginger). Yum! Made for Asian Soy challenge.

From: The Flying Chef

On May 14, 2008

This was awesome. I did a couple things differently when the fish was just about cooked i removed and topped with the panko flakes. I then placed under the grill for a couple of minutes to crisp them even better, and to give a more golden brown colour than just from the pan. I poured sauce on the plate and then topped it with the salmon. So I could enjoy the crispness of the flakes as well as the taste of the fabulous sauce. I loved all the flavours it was an absolutely gorgeous dish and it will be frequenting our table often. Thanks Amanda!!!

From: evelyn/athens

On Jun 4, 2008

Very nice recipe for salmon. The instructions were clear and easy to follow and the finished product was delicious. Thanks.

From: Sharon123

On Apr 11, 2008

This made for a yummy dinner at our house! I halved the recipe, and used sherry in place of sake. My DH and I enjoyed this served with roasted Brussel sprouts. Thanks Amanda!