I’m super excited to share this broiled spicy miso mayo salmon recipe with you today. This salmon dish takes 15 minutes from start to finish, uses minimal pantry ingredients, but gives you bold big flavor. You will swear you are eating a restaurant-quality salmon dish, especially if you have a knack at plating and dish presentation.
What goes into this broiled salmon dish?
This recipe can easily serve four, and we will need:
500 gram (~ 1 lb.) salmon fillets, this should be around 4 fillets
3 tablespoon mayonnaise, I use Kewpie, but regular mayo works too
1 tablespoon white miso paste
1-2 tablespoon Thai sweet chili sauce, depends on how spicy you want the salmon to be
How to broil the spicy miso mayo salmon?
Here is my step-by-step:
Line a baking sheet with aluminum foil. Preheat oven broiler (high) for at least 3 minutes. Set the oven rack to second from top, mine comes in 5 levels.
Place salmon fillets on the baking sheet, skin side down, and sprinkle with salt and pepper.
Mix together mayonnaise, white miso paste, and Thai sweet chili sauce. Brush the salmon fillets liberally with the sauce mixture.
Broil until the salmon is fully cooked. This should take about 8-10 minutes, depending on the thickness of the fillet.
Tip #1: Check the doneness of the fish early
Fish can be cooked in such a short time. It generally takes under 10 minutes to broil fish with my oven broiler function unless I’m using an exceptionally thick fish fillet. Most of the time, I even start checking at around 6 minutes.
Tip #2: Toaster oven instead of a regular oven
If you don’t want to use a big oven to broil fish, you can use a toaster oven and it should do the job just as well.
The weather is finally getting warm and I am in the mood for some really easy and simple chicken recipe that can be done in under 30 minutes from start to finish.
This hoisin & five spice broiled chicken is a really versatile recipe that you can cook in an oven broiler, or with a charcoal grill if you are in the mood for outdoor BBQ, and even pan frying!
One great easy sauce
The key to this delicious chicken lies in the sauce. But as you can see, this marvelous sauce doesn’t need complicated ingredients at all.
Just from the title, you know you will need some hoisin sauce and five spice powder.
The rest is easy, just some brown sugar (dark is better, but light is okay too), Shaoxing wine, pepper, sesame oil, and garlic.
We are going to use this sauce to baste during broiling (or grilling), and also to coat the chicken once they are out from the oven (or grill).
Suggested sauce pairing
These chicken can hold their own without any need of additional sauce. But if you love some spicy kick, feel free to dunk them in some sambal oelek (or sriracha) and even more hoisin sauce. A bit of thinly sliced scallions goes really great with these as well.
Salmon fillets are healthy, delicious, and among my favorite ingredients to cook with when I don’t want to spend a lot of time in the kitchen.
One of my favorite recipes to prepare a quick salmon dish is this broiled miso salmon recipe. The miso sauce is a mix of basic Japanese pantry staples, and it is a great way to incorporate miso paste in dishes other than cooking a pot of miso soup.
Ingredients for broiled miso salmon
The recipe needs salmon fillets, white miso paste, sake, mirin, soy sauce, and sesame oil.
Choose salmon fillets with skin on
This recipe is best with salmon fillets with skin on since the skin will prevent the fish from sticking to the baking tray after they finish broiling.
Choose white miso paste
You can prepare this dish with red miso paste, but I prefer the milder flavor of white miso paste which matches the salmon better.
Step-by-step to prepare broiled miso salmon
Start by mixing white miso paste, sake, mirin, soy sauce, and sesame oil to make a miso sauce.
Coat salmon fillets with miso sauce and rest in the fridge for 30 minutes to 1 hour. This is one of those recipes where you don’t want a long marinating time since it will make the dish too salty otherwise.
Set the oven broiler to a high setting and preheat for 3 minutes. Place the oven rack at the top.
Line a baking pan with aluminum foil and arrange salmon fillets with the skin side down. Remove excess marinade from the fillets.
Broil for 8-12 minutes, depending on the thickness of salmon, until the salmon is cooked through and there is a slight charring on the surface.
Serve with steamed white rice. Garnish with chopped scallions and toasted sesame seeds.
Q: What can I substitute for sake? A: You can use Chinese rice wine such as Shaoxing wine, Korean rice wine such as Cheongju, or dry sherry.
Q: What can I substitute for mirin? A: If you have sake, you can substitute 1 tablespoon mirin with 1 tablespoon sake and 1 teaspoon of sugar.
Q: What can I substitute for soy sauce? A: You can use tamari, coconut aminos, or liquid aminos.
This is grilled/broiled version on the ever-popular ayam semur, ayam bakar semur.
The original version of ayam semur is full of sauce, but in this version, we cook until the sauce is almost gone and very thick, then transfer the chicken to be broiled, while basting it with the sauce.
If you have a charcoal grill, you can also grill the chicken instead of broiling, they are actually even better when prepared that way!
Ingredients for ayam bakar semur
We will need one whole chicken, cut into 8-12 pieces. Or you can also use 4-6 chicken quarters, cut into chicken thighs and chicken drumsticks. I prefer to later approach since my family loves chicken quarters and I would be the only one left to eat the breasts.
2. Kecap manis (Indonesian sweet soy sauce)
Anytime we make a semur dish, we will need to use kecap manis. You should be able to find kecap manis in your Asian market, or you can also place an online order from Amazon. I must say that online prices are more expensive, so be on the lookout when you visit your Asian market.
3. Aromatics, fresh vegetables, spices, and seasonings
For the aromatics and fresh vegetables, we will need tomatoes, ginger, garlic, and shallots.
For the spices and seasonings, we will need daun salam (Indonesian bay leaves), cinnamon, candlenuts (Indonesian: kemiri), cloves, cumin, nutmeg, salt, and white pepper.
Step 1: Braise the chicken
First, grind shallot, garlic, ginger, and candlenuts into a smooth paste.
Heat oil in a wok over medium heat and sauté spice paste, Indonesian bay leaves, cinnamon, cloves, cumin, nutmeg, and white pepper until fragrant, about 5 minutes.
Add chicken pieces and fry until no longer pink. Then, add tomatoes and stir until they start to wilt.
Stir in salt, Indonesian sweet soy sauce, and salt. Once it boils, reduce the heat to a simmer and cook until the chicken is cook and tender, about 30 minutes.
TIPS: You get a standard version of ayam semur if you stop at this point. Step 2 and step 3 are the extra steps to turn a regular ayam semur into the broiled/grilled version.
Step 2: Prepare basting sauce
Line a baking sheet with aluminum foil, remove the chicken from the wok and arrange them on the prepared baking sheet.
Turn the heat to medium-high and continue cooking the sauce until it thickens into a basting sauce consistency. It should look like a barbeque sauce.
Turn off the heat, and strain to get a smooth sauce.
Step 3: Broil the chicken
Preheat the oven broiler.
Brush the chicken with basting sauce and broil until they are slightly charred. It should take about 4-5 minutes per side.
Serve the chicken immediately with steamed white rice and any remaining basting sauce.
I love serving this dish for a BBQ potluck even. Once I am done with step 1, I will store the chicken in an air-tight container. Then I reduce the sauce and store it in a separate container.
On the day that I will be serving this, I simply arrange the chicken on a baking sheet, brush with basting sauce, and broil.
If it is an outdoor event and we will be doing a backyard BBQ, I can use a charcoal grill for the final step. If you have this option, grilling with a charcoal grill is the best version for ayam bakar semur.