Japanese salmon recipes

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Salmon Recipes Miso, Japanese Food Fish, Misoyaki Salmon Recipe, Japanese Fish Recipes Dishes, Salmon Japanese Recipe, Miso Salmon Bowl, Japanese Fish Recipe, Japanese Salmon Recipes, Miso Butter Salmon

Do you have miso paste lying around in your fridge?? When was the last time you used it?? Salmon, miso and butter are meant to be together!! They are savory, comforting and delicious!! I often make this miso butter salmon for a weekday dinner since I can just whip up in 15 minutes! Miso butter salmon is called in Japanese and it originated in the Hokkaido area of Japan.You can serve it with some rice or bread!I hope you will enjoy it!!

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Sudachi Recipes, Breakfast Salmon, Chef Taro, Salted Salmon, Japanese Breakfast Traditional, Oven Salmon, Salmon Breakfast, Easy Japanese Recipes, Japanese Recipe

Japanese salted salmon is a classic breakfast dish, commonly served with rice and miso soup. Made with fresh salmon fillets and seasoned simply with salt, the fact that you only need two ingredients almost makes this dish too good to be true! Here, I will share all the tips to make it perfect every time.

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Jamie Oliver Miso Salmon Orange Miso Salmon, Miso Baked Salmon, Jamie Oliver Salmon Recipes, Maple Miso Salmon, Misoyaki Salmon Recipe, Salmon With Miso Sauce, Salmon Miso Glaze, Cheesecake Factory Miso Salmon Recipe, Miso Ginger Salmon

This Jamie Oliver Miso Salmon is one of the best and easiest misoyaki salmon recipes ever. This Japanese baked Miso Salmon takes about 18-20 minutes to finish cooking and can serve about 2 people. Just try this easy recipe, and you’ll find that it’s better than the Miso Salmon Cheesecake Factory recipe.

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Salted Salmon Recipes, Salted Salmon, Japanese Salmon Breakfast, Salmon Japanese Recipe, Japanese Salmon, Japanese Salmon Recipes, Breakfast Salmon, Japanese Fish Recipe, Simple Japanese Recipes

Salted salmon, or shiozake (often shortened to shake), is a staple of the Japanese breakfast table and has been since time immemorial. This recipe approximates the flavor and texture of Japanese salted salmon by curing the salmon and letting it rest in the refrigerator on paper towels overnight.

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