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Miso salmon cheesecake factory recipe

Miso salmon cheesecake factory recipe

If you're looking for an amazing salmon recipe, look no further than this Miso Salmon Cheesecake Factory Recipe. It's definitely one of our favorite recipes! The miso gives the salmon a delicious flavor that will leave you wanting more.
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Author: Lori Walker, MS, RD
Course: Appetizer, Main Course
Cuisine: Japanese
Prep Time: 35 minutes
Cook Time: 40 minutes
Servings: 2 people
Calories: 1545kcal


  • 1 small mixing bowl
  • 1 plastic wrap
  • 1 aluminum foil
  • 1 baking sheet
  • 1 Sauce Pan


  • 2 tbsp red miso paste 
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tsp white rice vinegar    
  • 1 cup fresh snow peas 
  • 2 4 oz deboned, skinned salmon fillets
  • 1 pc minced shallot 
  • 1/2 cup dry sake
  • 1 stick softened butter
  • Chopped chives
  • 2 cups cooked white rice 
  • Olive oil as per your need


  • In a small mixing dish, combine the miso paste, brown sugar, rice vinegar, and soy sauce for the miso marinade and glaze. If it's too thick, add a tablespoon or two of hot water to thin it out.
  • Place the salmon fillets in the miso marinade bowl and coat them with it. Cover them with plastic wrap and refrigerate them for at least 30 minutes.
  • Prepare the snow peas by boiling 2-3 cups of saltwater and blanching the snow peas for 8-10 minutes. Allow them to cool in an ice bath. Dry off and sauté with 1 teaspoon of olive oil, frequently stirring (2-3 minutes). Set aside.
  • Preheat the oven to 375°F. Line a metal baking sheet with aluminum foil and apply some olive oil to it.
  • Now, place the salmon fillets on the baking sheet and bake for about 12 minutes or until flaky but still pink inside.
  • In a small saucepan, combine the minced shallot and sake over medium-low heat until you have about two tablespoons, then remove from the heat and add the butter. Allow the butter to melt on its own and keep it warm near the stovetop with its melted combination.
  • Serve the salmon with a side of steamy white rice and snow peas or use as a dip for salmon pieces.; then enjoy them over a few spoonfuls of sake butter sauce.


Storing: You can store the leftover miso salmon in an airtight container in the refrigerator for 3 days.
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