Miso Salmon With Sake Butter

Miso Salmon With Sake Butter


(2 votes) 5 2

This is just like the recipe at the The Cheesecake Factory. It is one of their most popular dishes!

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1/4 C. brown sugar, packed
  • 2 Tbs. low sodium soy sauce
  • 2 Tbs. hot water
  • 2 Tbs. miso (soybean paste)
  • 4 (6 oz.) salmon fillets (about 1 inch thick)
  • cooking spray
  • 1 Tbs. fresh chives, chopped
  • Cooked Rice
  • Sake butter ingredients
  • 2 Tbs peeled and julienned ginger
  • 1 Tbs minced shallots
  • 1 Tbs unsalted butter
  • 1/2 C. plus 1 teaspoon quality sake (Momokawa)
  • 1 Tbs. heavy cream
  • 1/2 C. (1 stick) cold unsalted butter, cut into large dice
  • 1/2 tsp. fresh lime juice
  • Kosher salt

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Preheat broiler. Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish. Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives. Sake Butter In a small saucepan over medium-high heat, sweat the ginger and shallots in the one tablespoon butter for two to three minutes. Add 1/2 cup of the sake, bring to a boil, and reduce by two-thirds, about three minutes. Add the heavy cream, bring to a boil, and reduce by half, about two minutes. Add the pieces of cold butter to the sauce, bit by bit, whisking constantly over medium-high heat. The butter will emulsify, creating a thick creamy sauce. Once all the butter has been incorporated, remove the pan from the heat. Whisk in the remaining one teaspoon sake and the lime juice. Season to taste with salt. Place Sake butter on plate, top with a bed of rice, place salmon on top of rice.

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