Posted by Corey Loftus on

Yuzu Miso Glazed Salmon

Yuzu Miso Glazed Salmon

  • Prep Time: 20 Minutes 
  • Cook Time: 30 Minutes 
  • Serves: 4


1. Mix marinade ingredients then coat salmon with marinade; place in tupperware and marinate 2-4 hours.

2. Set oven to high broil.

3. Sautée Mushrooms and set aside.

4. Heat chicken stock to a low simmer and then turn off heat.

5. In a stainless steel pan heat oil & butter then sautée shallots until tender.

6. Add rice and stir until grains are coated and slightly translucent; about 2 minutes.

7. Add wine & garlic; stir until wine is absorbed.

8. Add 1 cup of hot broth, stirring constantly until broth is almost absorbed, add more broth 1 cup at a time and repeat this process until rice is al dente.

9. Remove rice from heat and stir in mushrooms & parmesan.

10. Remove salmon from marinade, wipe off excess marinade & broil for 10-12 minutes.

11. Plate risotto equally on 4 plates, top with salmon filets; garnish with lemon slice & arugula sprouts!

Recipe provided by @chef_fingaz_bbq


4 Salmon Filets
2 cups of chopped Wild Mushrooms
2 cups of Arborio Rice
1½ quarts of Chicken Stock
2 oz of White Wine
3 tbsp of Chopped Shallots
1 TBSP of Garlic
1 Cup Of Parmesan
4 Lemon Slices
¼ oz of Arugula Sprouts
3 tbsp of Olive Oil
3 tbsp of Butter

Yuzu Miso Marinade
½ cup of Yuzu Miso (Kuze Fuku & Sons)
½ cup of Bachan's Yuzu Japanese Barbecue Sauce
Juice of 1 lime + Zest
Juice of 1 Mandarin Orange
2 tbsp of Sake
2 tbsp of Brown Sugar
¼ cup of Chopped cilantro
1 tbsp of Garlic Paste/Powder
1 tsp of Himalayan pink salt
½ tsp of Cumin
1 tsp of Smoked Paprika

Prep Time: 20 Minutes 
Cook Time: 30 Minutes 
Serves: 4