Miso Salmon Fillet Steaks
- Each 260g pack contains two salmon fillet steaks, ready-coated in a sweet white miso glaze
- Oven-bake at 200°C for 12 minutes, or 10 minutes in an air fryer at 180 (since you ask)
- One pack serves two — with rice and greens, dinner is done in a quarter of an hour
Miso-glazed fish is the most imitated restaurant dish of the last thirty years — Nobu put miso black cod on the map in the nineties and half of London has been copying it at forty-odd pounds a plate ever since. Ours is the sensible domestic version: salmon rather than black cod, £9.50 rather than a taxi home from Mayfair, and the marinating already done. We'll concede that a purist would mix their own glaze — but the purist isn't cooking on a Wednesday.
The one thing miso asks of you is attention. The sugars in the glaze want to caramelise, not carbonise, so resist the urge to blast it. Middle of the oven, keep half an eye on it for the last few minutes, and you'll get the sticky lacquered top and the salmon just cooked beneath. (If it goes very dark at the edges, congratulations — that's the good bit.)
If you'd rather do the glazing yourself, our salmon fillet steaks are here.
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Product Details
- Each 260g pack contains two salmon fillet steaks, ready-coated in a sweet white miso glaze
- Oven-bake at 200°C for 12 minutes, or 10 minutes in an air fryer at 180 (since you ask)
- One pack serves two — with rice and greens, dinner is done in...
- Each 260g pack contains two salmon fillet steaks, ready-coated in a sweet white miso glaze
- Oven-bake at 200°C for 12 minutes, or 10 minutes in an air fryer at 180 (since you ask)
- One pack serves two — with rice and greens, dinner is done in a quarter of an hour
Miso-glazed fish is the most imitated restaurant dish of the last thirty years — Nobu put miso black cod on the map in the nineties and half of London has been copying it at forty-odd pounds a plate ever since. Ours is the sensible domestic version: salmon rather than black cod, £9.50 rather than a taxi home from Mayfair, and the marinating already done. We'll concede that a purist would mix their own glaze — but the purist isn't cooking on a Wednesday.
The one thing miso asks of you is attention. The sugars in the glaze want to caramelise, not carbonise, so resist the urge to blast it. Middle of the oven, keep half an eye on it for the last few minutes, and you'll get the sticky lacquered top and the salmon just cooked beneath. (If it goes very dark at the edges, congratulations — that's the good bit.)
If you'd rather do the glazing yourself, our salmon fillet steaks are here.
- Farmed
- Raw
- UK
