Saikyo Miso-Marinated Salmon

This Saikyo-style miso-marinated salmon is rich, flavorful, and incredibly easy to make — just marinate and grill!

Using simple miso from your pantry, you can create a dish that tastes just like it came from a Japanese restaurant.

Marinating the salmon overnight deepens the umami and brings out a perfectly tender, melt-in-your-mouth texture.

It’s great for breakfast, lunch, or dinner — and also perfect for meal prep or freezer storage!

Saikyo Miso-Marinated Salmon

7oz raw salmon fillets (200g)

1/8 daikon radish

2 shiso leaves

1/2 tbsp vegetable oil

(A) 3.5oz miso paste (100g)

(A) 2 tbsp sugar

(A) 1 tbsp sake

(A) 1 tbsp mirin

1. Pat the salmon fillets dry with paper towels. Mix all (A) ingredients (miso, sugar, sake, and mirin) to make the miso marinade. Place the salmon and the marinade in a resealable plastic bag, make sure that the salmon is fully covered, and refrigerate for 12–24 hours. (You can also freeze it at this stage for later use.)

2. Remove the salmon from the marinade and rinse it lightly under running water to remove excess miso. Pat dry thoroughly. Heat vegetable oil in a frying pan over medium-low heat. Cook the salmon for 6–7 minutes, turning occasionally, until both sides are golden and cooked through.

3. Place shiso leaves on a plate and arrange the salmon on top. Grate the daikon radish, lightly squeeze out the moisture, and serve on the side.

Tips & Notes

・Use raw salmon fillets with a thick, plump shape for the best results.

・For deeper flavor, marinate overnight (about 24 hours).

・If freezing, consume within one week. Thaw in the refrigerator before cooking.

・Taste the miso marinade before using — miso brands vary in saltiness. Adjust with more sugar or mirin if needed.

・You can also use other proteins like cod, Spanish mackerel, chicken, or pork loin — all taste great with this miso marinade.