Amakoji Salmon Saikyo Yaki (Sweet Miso-Marinated Salmon)

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Amakoji Salmon Saikyo Yaki (Sweet Miso-Marinated Salmon)

A classic Kyoto-style grilled salmon marinated overnight in sweet Saikyo white miso, amakoji, and Japanese sake. Yields a tender, succulent fish with a delicate caramelized glaze.

Prep Time20

Cook Time10

Marinating Time12

Total Time12 30

Course: Lunch, Main Course

Cuisine: Japanese

Keyword: Japanese Grilled Fish, meal prep, Miso Marinad, Saikyo Miso, Saikyo Yaki, Salmon, Amakoji

Servings: people

Calories: 208kcal

Ingredients

Salmon Prep

o.8 lb Salmon Fillet (BBQ Cut, sliced into 4 thinner portions)
1 pinch salt (for drawing out excess moisture)

Saikyo Amakoji Marinade

75 g Saikyo White Miso (approx. 3.5 tbsp)
75 g Homemade Amakoji (approx. 3.5 tbsp; or substitute 1.5 tbsp mirin + 1 tsp sugar)
35 g Japanese Sake (approx. 2.5 tbsp)

Instructions

Arrange the 4 salmon slices on paper towels and sprinkle lightly with coarse salt. Let sit for 15–20 minutes to draw out surface moisture and fishiness, then pat completely dry with clean paper towels.
In a small bowl, whisk together the Saikyo white miso (75g), amakoji (75g), and sake (35g) until completely smooth and emulsified.
Place the salmon slices and marinade into a ziplock bag. Press out excess air, seal, and gently massage so every slice is fully coated. Refrigerate for 12 to 24 hours (up to 48 hours for maximum depth of flavor).
Remove the salmon from the bag and gently wipe off excess marinade with paper towels. Leave a sheer film for flavor, but wipe away thick clumps to prevent burning during cooking.
Line a baking tray with non-stick aluminum foil (silicone side up) or parchment paper.
Place salmon on the top rack of an oven preheated to 380°F (190°C). Bake for 8 minutes, then switch to the broiler for 2 minutes until lightly caramelized and blistered.

Notes

Oven Foil Options: Non-stick foil with a silicone coating (such as Reynolds Wrap Non-Stick) allows sticky miso-glazed fish to release effortlessly without oil. Regular parchment paper or oil-sprayed foil can also be used.
Saikyo Miso Substitution: If using standard white/yellow rice miso (kome miso), mix 200g miso + 1 tbsp sake + 2 tbsp mirin + 1 tbsp sugar, and reduce marinating time to 6–12 hours to avoid over-salting.
Storage & Freezing: Marinating raw salmon keeps in the fridge for up to 3–4 days. To freeze for up to 1 month, leave a thin film of miso paste on the raw fillets, wrap tightly in plastic wrap, and store in a zip bag. Thaw in the refrigerator 12 hours before cooking.

Nutrition