This copycat miso salmon cheesecake factory recipe is just like the original, except you get to control what goes in and out, and, of course, making it at home would be cheaper.
Whether it’s a romantic dinner date or a family gathering, nothing beats salmon. Well, maybe shrimps, but it’d be a close one. When it comes to dinner, salmon is easy to make, but classy. This is the case for our copycat miso salmon cheesecake factory recipe.
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Ingredients
- Red miso paste — 2 ½ tbsp.
- Brown sugar — 1 ½ tbsp.
- Soy sauce — 2 tbsp.
- White rice vinegar — ¼ tbsp.
- Salmon filets — 4 filets, deboned and skinned.
- Dry sake — ½ cup.
- White rice — 2 cups cooked.
- Butter — 1 stick.
- Snow peas — 1 cup, steamed.
- Shallot — 1 piece, minced.
- Cooking oil — as needed.
- Salt — to taste.
Instructions
- To prepare the glaze, combine red miso paste, white rice vinegar, brown sugar, and soy sauce in the bowl.
- Coat the salmon filets with miso glaze and place them in your fridge for up to an hour.
- Add a pinch of salt to a pot of water and bring to a boil. Blanch the snow peas for ten minutes.
- Cool the snow peas by placing them in an ice bath.
- Preheat the oven to 350 degrees and line a baking tray with foil. Don’t forget to grease the foil using oil.
- Roast the coated salmon for fifteen minutes.
- Combine the shallots and butter in a pot and cook for ten minutes on low-medium heat.
- Add the dry sake and stir well.
- Pour the sake butter on top of the roasted salmon.
- Serve with cooked rice and steamed snow peas.
Substitutions
- Cooking oil — Although olive oil is the go-to cooking oil and is the most commonly used one, this miso salmon cheesecake factory recipe can be made with any kind of cooking oil. If you don’t mind the saturated fat content, coconut oil can be a good choice.
- White rice vinegar — Made from fermented rice and with a mild flavor that is guaranteed to not overpower your dish, this sweet vinegar is probably the best for our miso salmon cheesecake factory recipe. Using white rice vinegar is not a must. Apple cider vinegar is a safe choice, with a mild flavor that resembles white rice vinegar, not overpowering your salmon. White wine vinegar is another good alternative, although you may need to add some extra sugar as it lacks sweetness.
- Soy sauce — With a savory, salty, and umami taste, soy sauce brings a lot to many different recipes, including this miso salmon cheesecake factory recipe. If you’re looking to replace soy sauce in your miso salmon, the ideal choice would be Worcestershire sauce. A fermented combination of lots of vinegar, garlic, onion, and many other spices, this British sauce has the same savory taste, but without salt, soy, and gluten. Another option would be Tamari, which has the most similar taste to soy sauce. It’s also gluten-free, as a bonus, which could be a lifesaver for some. You can replace both Worcestershire sauce and Tamari with soy sauce in a 1/1 ratio. Feel free to try and see which one works the best for you, and let us know in the comments.
Variations
- Serving — This miso salmon cheesecake factory recipe is a copycat, which means you can keep the best parts about it while omitting the ones you could live without. The miso paste and the salmon are the meaty parts, which means the side dishes of white rice and fresh snow peas are completely replaceable with anything you like. Broccoli is a good option, no matter what you compare, so try serving your miso salmon with broccoli the next time. Try replacing the snow peas with delicious mashed potatoes, too.
Equipment
- Measuring spoons and cups.
- Medium-sized mixing bowl.
Storage and reheating
- Store any leftover miso salmon in an airtight container, for up to two days.
- You can reheat it using a microwave or in a 350-degree oven.
Tips
- The glaze — If you find your glaze a bit too thick, you can always add a glass of water to fix the consistency.
- Miso paste — If you cannot find miso paste in the grocery store, seek it out in your local Asian market.
- Use a meat thermometer — We suggest using a meat thermometer to keep an eye on the internal temperature of your salmon, which should be around 145 degrees.
Miso Salmon Cheesecake Factory Recipe
Looking for an amazing miso salmon cheesecake factory recipe? You've come to the right place!
Equipment
- Measuring spoons and cups
- Medium sized mixing bowl
Ingredients
- 2 ½ tbsp. red miso paste
- 1 ½ tbsp. brown sugar
- 2 tbsp. soy sauce
- ¼ tbsp. white rice vinegar
- 4 pcs. salmon filets deboned and skinned
- ½ cup dry sake
- 2 cups white rice cooked
- 1 stick butter
- 1 cup snow peas steamed
- 1 pc. shallot minced
- cooking oil as needed
- salt to taste
Instructions
- To prepare the glaze, combine red miso paste, white rice vinegar, brown sugar, and soy sauce in the bowl.
- Coat the salmon filets with miso glaze and place them in your fridge for up to an hour.
- Add a pinch of salt to a pot of water and bring to a boil. Blanch the snow peas for ten minutes.
- Cool the snow peas by placing them in an ice bath.
- Preheat the oven to 350 degrees and line a baking tray with foil. Don’t forget to grease the foil using oil.
- Roast the coated salmon for fifteen minutes.
- Combine the shallots and butter in a pot and cook for ten minutes on low-medium heat.
- Add the dry sake and stir well.
- Pour the sake butter on top of the roasted salmon.
- Serve with cooked rice and steamed snow peas.
Video
Notes
- The glaze — If you find your glaze a bit too thick, you can always add a glass of water to fix the consistency.
- Miso paste — If you cannot find miso paste in the grocery store, seek it out in your local Asian market.
- Use a meat thermometer — We suggest using a meat thermometer to keep an eye on the internal temperature of your salmon, which should be around 145 degrees.
Nutrition
Nutrition Facts
Miso Salmon Cheesecake Factory Recipe
Amount per Serving
Calories
930
% Daily Value*
Fat
57
g
88
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
16
g
Monounsaturated Fat
36
g
Cholesterol
1
mg
0
%
Sodium
777
mg
34
%
Potassium
211
mg
6
%
Carbohydrates
86
g
29
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
10
g
20
%
Vitamin A
275
IU
6
%
Vitamin C
15
mg
18
%
Calcium
50
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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