Name: Miso Salmon with Snow Peas and Sake Butter Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Japanese
Ingredients: 16 oz salmon filet (4 filets); 2½ tbsp miso (red or white); 1½ tbsp brown sugar; 2 tbsp soy sauce (or tamari); ¼ tbsp sake (or rice wine vinegar); 2 cups snow peas (or beans of choice); 1 stick unsalted butter (softened); 1 shallot; ¼ tbsp sake (or rice wine vinegar); 2 tbsp olive oil (for greasing the sheet pan and optional for vegetables)

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Introduction

This Miso Salmon recipe inspired by the Cheesecake Factory combines rich, savory flavors with a touch of sweetness. The miso glaze perfectly complements the tender baked salmon, while snow peas add a fresh, crisp side. It’s an elegant yet simple dish to enjoy any night of the week.

Two grilled salmon fillets with a shiny reddish-orange glaze covered in white sesame seeds sit on the left side of a large white round plate. On the right side, a mix of green and pale yellow cooked green beans is seasoned with black pepper, lightly piled next to the salmon. The plate is on a white marbled surface, and the overall look is fresh and simple. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz salmon filet (4 filets)
2 cups snow peas (or beans of choice)
2 tbsp olive oil
2½ tbsp miso (red or white)
1½ tbsp brown sugar
2 tbsp soy sauce (or tamari)
1 stick unsalted butter (softened)
1 shallot
¼ tbsp sake (or rice wine vinegar)

Instructions

Step 1: Prepare the glaze by mixing miso paste, sake (or rice wine vinegar), brown sugar, and soy sauce together until smooth.
Step 2: Coat the salmon filets evenly with the glaze and refrigerate for 1 hour to marinate.
Step 3: Bring a pot of salted water to a boil and blanch the snow peas for 10 minutes.
Step 4: Transfer the snow peas to an ice bath to stop the cooking and keep them crisp.
Step 5: Preheat the oven to 350°F (175°C). Line a baking tray with aluminum foil and lightly grease it with olive oil.
Step 6: Place the marinated salmon on the baking tray and bake for 15 minutes until cooked through.
Step 7: While the salmon bakes, melt the softened butter in a pot over low-medium heat along with finely chopped shallots. Cook for about 10 minutes.
Step 8: Add sake or rice wine vinegar to the butter and shallot mixture and stir well to create the sake butter sauce.
Step 9: Drizzle the sake butter sauce over the baked salmon and serve with the blanched snow peas on the side.
Step 10: Serve the dish with steamed white rice or your preferred side beans. Enjoy!

Tips & Variations

For a deeper flavor, try using red miso paste. White miso offers a milder taste.
Swap snow peas for green beans or asparagus for variety.
Marinate the salmon overnight for more intense glaze absorption.
Add a sprinkle of sesame seeds on top before serving for extra texture and flavor.

Storage

Store any leftover salmon and snow peas in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish. The glaze and butter sauce may separate upon reheating, so stir well before serving.

How to Serve

A close-up view of two pieces of cooked salmon with a shiny, sticky glaze, placed on a white plate with a smooth rim; the salmon is a rich orange color with black pepper and sesame seeds sprinkled on top, showing a moist and flaky texture with one piece partially cut to reveal the soft inside, accompanied by slices of lime in the background, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon filets. Make sure to thaw them completely in the refrigerator before marinating to ensure even cooking and proper glaze absorption.

What can I substitute for sake if I don’t have any?

If you don’t have sake, rice wine vinegar is a great substitute in this recipe. It provides a similar acidity and complements the miso glaze well.