Miso Glazed Salmon With White Wine Butter Sauce

Recipe by Jason Chan
Servings

2

servings
Prep time

30

minutes
Cooking time

9

minutes

For the Salmon Marinade

  • Two 8oz Filets of Salmon

  • 2 Tablespoons of Brown Miso

  • 2 Tablespoons of Light Soy Sauce

  • 1 Cup of Brown Sugar

  • 1 Tablespoon of Minced Ginger

  • 1 Tablespoon of Minced Garlic

  • 3 Tablespoons of Hot Water

  • White Wine Butter Sauce
  • One Stick of Unsalted Butter (cut into pieces)

  • One Cup of Good White Wine (if you won’t even drink it, don’t use it)

  • 1/3 Cup of Heavy Cream (Try not to substitute if you can)

  • Two Small Pieces of Sliced Ginger

  • Two Cloves of Garlic Lightly Smashed (no need to chop)

Directions

  • Combine all marinade ingredients. Marinade salmon for 3 hours in the refrigerator. (Do not marinade overnight, it will be wayyyyy too salty.)
  • To make the white wine butter sauce, sauté the two slices of ginger and two cloves of smashed garlic in olive oil over medium heat for 2 minutes. Add White wine and increase heat to medium high and reduce until about half the volume of the wine is gone (about 3 minutes).
  • When the wine has reduced, reduce heat back to medium and slowly add one piece of butter to the sauce and stir until the butter is completely melted. (make sure the sauce is not boiling.)
  • Add another piece of butter and stir until the butter is completely melted. Repeat this process for the remaining pieces of butter.
  • After all the pieces of butter have been stirred into the sauce. Turn off heat and add the heavy cream and stir. Add salt and to taste. (I personally do not add pepper to this sauce because you can see the black pepper specs in the presentation and I don’t like that. However, feel free to add black pepper if you would like)
  • To cook the Salmon
  • Remove Salmon from refrigerator and rest in room temperature 30 minutes prior to cooking.
  • Set oven rack to be about 10 inches from the coils of the top of the oven. (if you take a REGULAR size fork, it should be roughly the length of the fork from the top of the coils in the oven to the rack)
  • Set the temperature to BROIL. (not bake, Broil). Insert the pan that you will use the broil the salmon in the oven as the temperature is getting ready.
  • When the temperature has reached broil level (usually 500 degrees F), carefully remove the very hot pan from the oven then place the marinated salmon directly onto the pan. Skin side down if you kept the skin.
  • Carefully return the hot pan back in the oven and Broil for EXACTLY 9 minutes and 40 seconds. This will give you a very succulent and slightly medium center. If you want the salmon well done. Broil for a total of 10 minutes and 40 seconds.
  • To plate, place White Wine Butter sauce on the bottom of place, place rice (or whatever protein you would like) in the center of the butter sauce. Place cooked salmon on top of rice. Garnish with chopped parsley.

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