Zzzzzz’s Misoyaki Salmon

My family’s favorite salmon preparation is misoyaki. Make some sauce, spoon in over the salmon, and bake. There are a lot of misoyaki butterfish recipes online that can be used for the sauce.Misoyaki recipes often call for mirin (sweet rice wine); I sometimes substitute sake for less sweetness, or use sake and sugar if I don’t want to give up the sweetness.

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Portia’s Twice a Week Fish Dishes

We are now twice a week fish family with DH’s diabetes, and we like strong flavored fish, so salmon hits the table 4 times a month. I almost always marinate it in something that gives a kick (jalapeno, ginger) and citrus (lime, orange). – Whole Paycheck has a great selection of pre-made marinades if you don’t feel like making your own. The salmon goes into a ziploc bag and I suck the air out (standard housewife “vacuum” seal). I am 100% totebaggy in that I only use wild caught Pacific salmon, but even Atlantic farm salmon or defrosted Salmon steaks taste okay when prepped like this. I pan sear and put the pan into a 350 or less oven for long enough (depends on thickness) 20 minutes is a long time for salmon. You can do the same with swordfish and tuna, and they both grill really well. It is Georges bank swordfish season so we are really happy with this. For bluefish which is also in season (not likely offered locally in GA) I pan sear and then stick in the oven for 15 min or so with traditional mustard dill sauce.

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SWVA Mom’s Salmon in Foil Pouches

I like salmon in foil pouches. Place each filet on a piece of foil and top with a drizzle of olive oil or cooking spray, salt & pepper, squeeze of lemon juice, splash of white wine, teaspoon of capers, and a couple slices of lemon. Close the foil pouches tightly and bake in a 400-degree oven for 20 minutes. Open carefully so you don’t spill the juices everywhere. I think you can put these on a grill too.

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Upstate NY Dad’s Salmon Two Ways

I like to do salmon:
#1: soy sauce, rice vinegar, garlic powder, dry ginger, sesame oil (or chili oil if you want some zip). Soy is approx 3:1 with the vinegar; the rest I eyeball. Everything goes in a ziploc bag for 2+ hours…longer is better. Then we usually grill it, but grillpan or broiling would work, too. Served with lemon wedges, usually.
#2: put the fish in a large enough casserole with a little lemon juice, kosher salt, ground pepper. Just let it marinate for a few hours, then grill. Simple, but great.

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Seattle Soccer Mom’s Salmon with Port Wine Reduction Sauce

Salmon with Port Wine Reduction Sauce

I pan-sear the salmon (2 TBL oil) for 2 minutes a side on medium-high heat; then put in a 425 oven for 4 – 6 minutes depending on thickness of the fish.

Then I take the salmon out of the oven and out of the pan; pour out any excess oil; pour in 2/3 – 3/4 cup of port and 2 tsp of raspberry jam into the pan and reduce it until it’s a syrupy consistency. You can also add in dried cranberries or dried cherries at this point. Then turn the heat to low and add 2 TBL of butter to finish the sauce.

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