Miso Salmon Cheesecake Factory Recipe | The Best Tasting Miso Salmon

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.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage and reheating
• Tips
• Miso Salmon Cheesecake Factory Recipe
• Comments

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

1. To prepare the glaze, combine red miso paste, white rice vinegar, brown sugar, and soy sauce in the bowl.

2. Coat the salmon filets with miso glaze and place them in your fridge for up to an hour.

3. Add a pinch of salt to a pot of water and bring to a boil. Blanch the snow peas for ten minutes.

4. Cool the snow peas by placing them in an ice bath.

5. Preheat the oven to 350 degrees and line a baking tray with foil. Don’t forget to grease the foil using oil.

6. Roast the coated salmon for fifteen minutes.

7. Combine the shallots and butter in a pot and cook for ten minutes on low-medium heat. 

8. Add the dry sake and stir well.

9. Pour the sake butter on top of the roasted salmon.

10. 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.