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Cheesecake Factory Miso Salmon Recipe

This miso salmon from the Cheesecake Factory is marinated in a sweet and flavorful miso sauce and goes perfectly with Japanese ginger rice for a quick and easy weekday supper.

Salmon is, without a doubt one, of the greatest options for fish that can be found. I adore the fact that salmon is easily accessible, quite adaptable, and can serve as a nutritious source of protein for any meal.

Cheesecake Factory Miso Salmon Recipe
Cheesecake Factory Miso Salmon Recipe

Cheesecake Factory Miso Salmon Recipe Ingredients

  • Salmon. Wild king salmon is perfect for high-heat cooking methods like baking due to its thick bulk and high-fat content. The fish won’t dry up rapidly, so that’s not something to worry about.
  • Miso. White miso (Shiro miso) is used for two distinct purposes in this dish. First, you may get it at many different kinds of grocery stores and Asian markets. The second is that the combination of flavors is perfect for this dish. In case you only have access to a different variety of miso, feel free to substitute. Every kind and brand of miso varies in saltiness, so be aware of that. This means that you need to make the appropriate adjustments to the sum.
  • Soy Sauce. I prefer to use Kikkoman’s organic soy sauce. There is a noticeable difference in flavor between Chinese soy sauce and Korean soy sauce. Getting a Japanese soy sauce is a good idea if you want to make more Japanese dishes at home.
  • Sake. Rather than using a cooking sake that may have added additives like salt, I opt for a $5-$8 drinking sake instead. Substitute dry sherry or Chinese rice wine if you don’t have any on hand.
  • Mirin. Mirin, like sake, is a vital ingredient in traditional Japanese cuisine. This article elaborates further on the subject.
  • Roasted Sesame Oil. A very small amount is all that’s required to release its scent.
  • Garnish. Green onion with toasted black and white sesame seeds.

Should I Bake or Broil Miso Salmon?

It’s natural to ask what method of preparation is ideal for this Miso Salmon. Because we utilize thick fillets that have been miso-marinated, baking is the best method. I simply turn on the broiler for the last few minutes to get the fish’s skin nice and crispy.

For future reference, I have listed the key distinctions between broiling and baking fish, as well as the fish species most suited to each method.

To Broil:

When broiling fish, the infrared radiation from the broiler at the top of your oven cooks the fish that is closest to the broiler. Broiling is a speedier cooking method and results in a nicely browned fish, but it also has the potential to burn miso, fresh herbs, and other decorations. Make sure to keep a close eye on the meal so it doesn’t get too dark.

Instead of regulating the oven’s heat, the distance from the broiler to the food’s surface determines how well it cooks. It’s a lot like dividing your grill into hot and cold spots.

Fish suitable for broiling:

  • Oily Fish. Salmon (only in very thin slices), Mackerel, and Swordfish.
  • Slim To Moderately-Thick Fish. Fish like cod or haddock (use oil to coat the fish before broiling).
  • Thin Fish Fillet. Fish in Japan is often sliced very thinly (sold at Japanese supermarkets).

To Bake:

When fish is baked, it is cooked by heated air. Baking takes so long because heat is transferred from your stovetop to your oven by slow-moving natural currents of hot air. The lack of continual vigilance, though, maybe soothing.

Baking-friendly fish:

  • Fatty fish. Atlantic salmon, Pacific mackerel, and Atlantic swordfish.
  • Whole fish.
  • Thick and large fish fillets.
  • Lean and fragile fish.
Cheesecake factory miso salmon copy cat

Can I Marinate The Miso Salmon Overnight?

Due to the high salt content of miso, an overnight marinade is not recommended for the salmon. It’s best to chop a salmon fillet weighing one pound into halves or quarters so that it marinates evenly. My suggestion is a duration of 1-2 hours. Please season to taste if you find it lacking in flavor.

How To Make Cheesecake Factory Miso Salmon

Gather All The Ingredients

  • Make sure your salmon fillets are free of scales and small bones. Check for any remaining scales by running your fingertips back and forth over the skin.
  • Scrape against the scales with the flat side of a knife to remove them. Run your fingertips down the skin surface and the sides to check for bones. The hard points of the bones will pierce your flesh. Pull them out with fish-boning tweezers. I recommend cutting the salmon fillet in half to allow it to marinade and cook more quickly.
  • In a large mixing bowl or flat tray, combine all of the marinade ingredients.
  • Place the salmon skin side up in the bowl. Top with the marinade and coat the salmon skin. Place it in the refrigerator for 1-2 hours, covered (a thicker cut needs more time). Because this is a lightly seasoned miso fish (not a miso-marinated fish like black cod), marinating the salmon overnight is not recommended because miso is extremely salty.
  • Preheat the oven to 425°F (218°C) with the rack in the middle position. Reduce the cooking temperature by 25°F (15°C) for a convection oven. Because miso burns fast, remove any extra marinade from the fish.
  • Place the salmon on a baking sheet lined with parchment paper, skin side down. Insert an oven probe into the thickest portion of the salmon meat if using.

To Bake The Salmon

  • Place the baking sheet in the oven and insert the oven probe. Bake the salmon for 18-20 minutes, or until an internal temperature of 125-130°f* (52-54°c) is obtained at the thickest section of the fillet.
  • This is an optional step. Feel free to leave it out, although broiling the salmon will give it a beautiful char. Remove the fish and oven from the oven. Set the oven to broil high (550°f/288°c), but keep the oven rack in the center, 9 inches* (23 cm) away from the top heating element. Broil the salmon for 3 minutes on high, or until the surface is blistered and browned. When broiling, you regulate the distance between the heating element and the surface of the food rather than the temperature in the oven. It’s like having hotter and cooler zones on your grill.
  • I always throw the marinade (which is why I try to use as little condiments as possible), but if you don’t want to waste it or created too much, dilute it with water and fry it for a few minutes. Serve with the salmon or use it in other recipes.

To Serve

  • The fish was served with ginger rice. Sesame seeds and thinly sliced onions should be sprinkled on top of the fish. Enjoy!

What To Serve With Miso Salmon?

  • Rice. Miso salmon is delicious and served over a bed of rice; I choose brown rice, but any variety will do. Make your own fried rice at home for a wonderful treat.
  • Noodles. This meal would go well with vegetable lo mein or an Asian noodle salad.
  • Salad. Try serving your miso salmon with a ramen salad or Asian cucumber salad for a light and healthy accompaniment.
  • Veggies. You may serve this miso salmon with whichever greens you choose. Instead of frying your vegetables, try roasting them, sautéing them, grilling them, or using an air fryer.

Should I Bake Miso Salmon At 125-130°f Or 145°f?

Salmon will be well overdone if cooked to the USDA’s recommended temperature of 145 degrees Fahrenheit (63 degrees Celsius), as the leftover heat will continue to cook the fish even after it is removed from the oven. Salmon should be cooked to an internal temperature of 120–130 degrees Fahrenheit (49–54 degrees Celsius), according to numerous culinary websites.

How Can You Tell When The Miso Salmon Is Done?

The easiest way to ensure the Miso Salmon is cooked properly is to use a probe (often included with an oven) or an instant-read thermometer.

If you’d like to bake the salmon, we suggest allowing 5 minutes for every 1/2 inch (1.3 cm) of thickness (measured at the thickest part). Only by cutting into the fillet or poking it with a fork can you know if it’s cooked through and ready to be served.

Your chicken, turkey, salmon, etc. may be cooked to perfection without you having to keep opening the oven door by using a probe thermometer to monitor the internal temperature. An instant-read thermometer, however, has much more applications. It’s possible to monitor the heat of the oil as you fry food like fish or steak.

My Top Miso Salmon Recipe Tips

  • If you leave the skin on the salmon, it will keep the meat moist and prevent it from drying out during cooking. Keep it on, but there’s no requirement that you consume it.
  • Fish bones and scales on the surface of the salmon can be removed to make it more appetizing to your visitors. Before you marinate the fish, you may make sure they’re really gone.
  • Miso burns very rapidly, so if you marinate fish or meat in it, make sure to drain the marinade before cooking. You won’t need to add any additional seasoning because there will be plenty already. Miso marinade can be used as a glaze if applied just before removing the dish from the oven. Just be careful not to overcook the food immediately before serving.
  • Salmon is done cooking when an instant-read thermometer inserted into the thickest portion of the fillet registers 125°F* (52°C). The suggested baking time for salmon without an instant-read thermometer or probe is 5 minutes per 1/2-inch (1.3 cm) thickness (measured at the thickest part).

Try More Recipes:

Cheesecake Factory Miso Salmon Recipe Nutrition Facts

Amount Per Serving

  • Calories 331.8
  • Total Fat 17.9g
  • Saturated Fat 5.5g
  • Cholesterol 85mg
  • Sodium 119.6mg
  • Potassium 681.6mg
  • Total Carbohydrate 6.6g
  • Dietary Fiber 0.1g
  • Sugars 6g
  • Protein 34g
  • Vitamin A 15.7%
  • Vitamin C 11.4%
  • Calcium 5.5%
  • Iron 5%

Cheesecake Factory Miso Salmon Recipe

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesRest time:1 hour Total time:1 hour 15 minutesServings:2 servingsCalories:331.8 kcal Best Season:Available

Description

This miso salmon from the Cheesecake Factory is marinated in a sweet and flavorful miso sauce and goes perfectly with Japanese ginger rice for a quick and easy weekday supper.

Ingredients

  • For the Marinade

  • For the Garnish (Optional)

Instructions

    Gather All The Ingredients

  1. Make sure your salmon fillets are free of scales and small bones. Check for any remaining scales by running your fingertips back and forth over the skin.
  2. Scrape against the scales with the flat side of a knife to remove them. Run your fingertips down the skin surface and the sides to check for bones. The hard points of the bones will pierce your flesh. Pull them out with fish-boning tweezers. I recommend cutting the salmon fillet in half to allow it to marinade and cook more quickly.
  3. In a large mixing bowl or flat tray, combine all of the marinade ingredients.
  4. Place the salmon skin side up in the bowl. Top with the marinade and coat the salmon skin. Place it in the refrigerator for 1-2 hours, covered (a thicker cut needs more time). Because this is a lightly seasoned miso fish (not a miso-marinated fish like black cod), marinating the salmon overnight is not recommended because miso is extremely salty.
  5. Preheat the oven to 425°F (218°C) with the rack in the middle position. Reduce the cooking temperature by 25°F (15°C) for a convection oven. Because miso burns fast, remove any extra marinade from the fish.
  6. Place the salmon on a baking sheet lined with parchment paper, skin side down. Insert an oven probe into the thickest portion of the salmon meat if using.
  7. To Bake The Salmon

  8. Place the baking sheet in the oven and insert the oven probe. Bake the salmon for 18-20 minutes, or until an internal temperature of 125-130°f* (52-54°c) is obtained at the thickest section of the fillet.
  9. If you don’t have a probe, I recommend investing in a thermapen instant-read thermometer. If you don’t have a thermometer, our baking time recommendation is 5 minutes per 1/2-inch (1.3 cm) thickness of salmon (measured at the thickest).
  10. If you like medium rare, end cooking at 120 degrees Fahrenheit (49 degrees Celsius). The US Department of Agriculture advises cooking fish to an internal temperature of 145°F (63°C); nevertheless, the residual heat will continue to cook the salmon, resulting in well-overcooked fish.
  11. This is an optional step. Feel free to leave it out, although broiling the salmon will give it a beautiful char. Remove the fish and oven from the oven.
  12. Set the oven to broil high (550°f/288°c), but keep the oven rack in the center, 9 inches (23 cm) away from the top heating element.
  13. Broil the salmon for 3 minutes on high, or until the surface is blistered and browned. When broiling, you regulate the distance between the heating element and the surface of the food rather than the temperature in the oven. It’s like having hotter and cooler zones on your grill.
  14. I always throw the marinade (which is why I try to use as little condiments as possible), but if you don’t want to waste it or created too much, dilute it with water and fry it for a few minutes. Serve with the salmon or use it in other recipes.
  15. To Serve

  16. The fish was served with ginger rice. Sesame seeds and thinly sliced onions should be sprinkled on top of the fish. Enjoy!

Notes

  • If you leave the skin on the salmon, it will keep the meat moist and prevent it from drying out during cooking. Keep it on, but there’s no requirement that you consume it.
  • Fish bones and scales on the surface of the salmon can be removed to make it more appetizing to your visitors. Before you marinate the fish, you may make sure they’re really gone.
  • Miso burns very rapidly, so if you marinate fish or meat in it, make sure to drain the marinade before cooking. You won’t need to add any additional seasoning because there will be plenty already. Miso marinade can be used as a glaze if applied just before removing the dish from the oven. Just be careful not to overcook the food immediately before serving.
  • Salmon is done cooking when an instant-read thermometer inserted into the thickest portion of the fillet registers 125°F* (52°C). The suggested baking time for salmon without an instant-read thermometer or probe is 5 minutes per 1/2-inch (1.3 cm) thickness (measured at the thickest part).
Keywords:Cheesecake Factory Miso Salmon Recipe, Miso Salmon Recipe
Nutrition Facts

Servings 2


Amount Per Serving
Calories 331.8
% Daily Value *
Total Fat 17.9g28%
Saturated Fat 5.5g28%
Cholesterol 85mg29%
Sodium 119.6mg5%
Potassium 681.6mg20%
Total Carbohydrate 6.6g3%
Dietary Fiber 0.1g1%
Sugars 6g
Protein 34g68%

Vitamin A 15.7 IU
Vitamin C 11.4 mg
Calcium 5.5 mg
Iron 5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.