Miso Salmon Cheesecake Factory Recipe

The Best Tasting Miso Salmon


Part 1

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.


Part 2

White rice — 2 cups cooked.

Butter — 1 stick.

Snow peas — 1 cup, steamed.

Shallot — 1 piece, minced.

Cooking oil — as needed.

Salt — to taste.


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 it 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.


Part 1

Cooking oil — If you don’t mind the saturated fat content, coconut oil can be a good choice.

White rice vinegar — Apple cider vinegar is a safe choice. White wine vinegar is another good alternative.


Part 2

Soy sauce — 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.


Serving — This recipe is a copycat, which means you can keep the best parts while omitting the others. Broccoli is a good option, try replacing the snow peas with delicious mashed potatoes, too.


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.


Part 1

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.


Part 2

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.

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