Here we have a simple no fuss way to cook salmon by wrapping it in foil and steaming it in its own juices in the oven. Miso with its strong distinct flavor is one of the best ways to marinate meats which don’t absorb flavor easily, such as fish. Steaming is one of the best ways to cook salmon fillets as you don’t need to overcook the outside to ensure the middle is done. Put the two together and you have the trappings of a great salmon recipe. This recipe is also great for BBQ and toaster oven friendly as well.
- Salmon (Belly Fillet, 400g)
- Coriander (chopped, 1 cup)
- Minced Garlic
- Sesame Oil (1/4 cup)
- Rinse and pat your salmon fillet dry with a kitchen towel. We want the belly cut (the type without a bone in the middle).
- Prepare 1 cup of chopped coriander. I usually just hold a bunch in hand and snip away with scissors from the top. We only want the leafy portion.
- Mix 1T of miso, 1T minced garlic, 1T Honey, 1T Cointreau and 1/2 t pepper with 1/4 cup sesame oil. When the mixture is even, mix in the chopped coriander.
- Place a large piece of foil on a plate. You can see from the photo it is the same plate the salmon is served on later. Spoon one third of the miso coriander mixture onto the foil as a base for your salmon.
- Position the salmon on the base. If you look carefully at the right side of the upper picture (you can click on photo to zoom in), I cut off the thinner tip of the fillet and stacked it back on in a way to make the thickness of the salmon even, like a brick.
- Spoon on the rest of the marinade, making sure some of the coriander adheres to the side. Wrap up the foil by rolling the long edges of the foil together, then crumpling in the two ends.
- Place the foil parcel in the fridge. You can cure the salmon overnight if you wish. The minimum curing time is 2 hours in the fridge plus one hour to warm up to room temperature.
- Preheat your oven to 180oC. Put the foil parcel in and turn the temperature down to 150oC. Bake for 8 minutes, 9 if you insist on having your salmon 100% cooked.
- Allow the parcel to rest for a further 5 min once removed from the oven. Then cut open and serve.
- One of the purposes of the coriander is to allow the marinade to adhere to the salmon instead of pooling at the bottom of the foil parcel. If you don’t like coriander, you will need to replace it with Italian parsley or something similar instead of just skipping it altogether.
- For more information on Miso, refer to this page.
- If you are into steamed fish, have a look at my Cantonese style Steamed Snapper which uses the pan method.