The city of Palembang on the island of Sumatra is famous for its seafood dishes, and this pindang salmon (salmon in spicy and sour soup) is one such dish. In Palembang, the fish most commonly used to make this soup is ikan patin (swai), but I use salmon since this is much easier to find in the United States. If you want, you can use catfish too, but I prefer salmon to catfish 🙂
To make this soup, you will need fish of your choice (salmon or catfish, or swai if you can find it), tomatoes, pineapple, limes, lemongrass, ginger, galangal, bird eye chilies, Thai basil leaves, and scallions. Just going through the ingredients, one can image the soup to be very fresh, with sourness from tomatoes and limes, sweetness from pineapples, and spiciness from bird eye chilies. The soup looks and tastes amazing, and I think a soup like this is just the perfect thing to ward off winter chill.
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.
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.