Delicious! Easy! Foil-Baked Salmon with Miso and Mayonnaise. Place the salmon on the aluminium foil and spread miso and mayonnaise, putting the onion and shimeji on the top. Or, if using frying pan, add a little bit of water in the pan and cover to steam bake. Place the salmon on the aluminium foil and spread miso and mayonnaise, putting the onion and shimeji on the top. Delicious! Easy! Foil-Baked Salmon with Miso and Mayonnaise

You can cook Delicious! Easy! Foil-Baked Salmon with Miso and Mayonnaise using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Delicious! Easy! Foil-Baked Salmon with Miso and Mayonnaise
  1. You need of Salmon.
  2. It’s of Miso.
  3. You need of Mayonnaise.
  4. It’s of Onion.
  5. It’s of Shimeji mushrooms.

I joke that Nobu, the world's most famous Japanese restaurant, stole my mother's recipe. 🙂 I want the flavors to both soak into the salmon and to coat the salmon. The marinate is a simple mixture of miso paste or soybean paste (typically a refridgerated product found in Asian grocery stores), soy sauce, Mirin (Japanese rice cooking wine), sesame oil, fresh garlic, ginger powder, and honey. Either blend the ingredients in a blender or. Miso salmon is an amazing recipe where you can use just a little bit of miso and make your regular and everyday salmon into something absolutely delicious.

Delicious! Easy! Foil-Baked Salmon with Miso and Mayonnaise step by step

  1. Slice the onion. Trim the hard end of shimeji and break into pieces..

  2. Mix well with miso and mayonnaise..

  3. Place the salmon on the aluminium foil and spread miso and mayonnaise, putting the onion and shimeji on the top..

  4. Wrap tightly with foil and bake for 10-15 minutes under the grill. Or, if using frying pan, add a little bit of water in the pan and cover to steam bake..

  5. When the salmon is cooked, it is ready to eat..

  6. This is a collaboration with Nyaan-kun san using her recipe 'Potetto…'. Foil-baked with mayonnaise and ketchup..

White miso is the mildest version of miso in Japanese cooking, the others being red miso (darker and more pungent and intense in taste) and mixed miso. Personally, I love white miso the most for its subtle and sweet taste. I had baked salmon at a friend's house recently. (She is an Alaskan native and had some salmon she brought back from vacation. Yummy) She spread mayo and some seasonings on the fish then baked it. I had never heard of that before, but it was really good.