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Miso Marinated Salmon with Chili Oil Recipe (with Video)

Egg-free, Mushroom-free, Dairy-free
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Discover our Miso Marinated Salmon with Chili Oil Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 1h


For the salmon
- 0.25 c sake
- 0.25 c Mirin
- 0.25 c Soy sauce
- 0.25 c white miso paste
- 3 tbsp Granulated sugar
- 4 8-ounce salmon filets
For the chili oil
- 1 quart Neutral oil, canola, peanut, etc.
- 5 Star anise
- 4 clove Garlic
- 2 tbsp Coriander seeds
- 1 cinnamon stick
- 0.333 c Sichuan peppercorns
- 1 c Korean chili flakes
- 1.5 tsp Kosher salt
- 1 tbsp black vinegar
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To make the chili oil
1. Start by adding the oil through cinnamon stick to a sauce pan and heat over medium low heat until it begins to simmer.
2. Cook for about 30 minutes.
3. Add the peppercorns, chili flakes and salt to a heat proof bowl and strain the oil into the bowl.
4. Add the vinegar, mix to combine, and allow to cool.
For the salmon
1. Combine the sake, mirin, soy sauce, miso paste, and sugar in a sauce pan and heat while stirring until the sugar is melted.
2. Allow to cool and then add the marinade to your salmon in a container or ziploc bag and marinate for at least 2 hours but up to 2 days.
3. Preheat oven to 425.
4. Remove salmon from marinade, place on a lined baking dish and pat dry.
5. Bake for 5-7 minutes or until cooked through.
6. Serve with chili oil and scallions and enjoy.

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