Miso Salmon (Cheesecake Factory Copycat Recipe)

Posted by kirstenmanalo on

It wasn’t hard to find a copycat recipe of one of my favorite dishes from Cheesecake Factory because it’s a popular dish loved by so many.  I found the recipe on a random food blog and it tasted just like the real deal.  I probably won’t be going back there now that I can recreate the same thing at home for a fraction of the price.  I made a few changes from the original recipe:  When a recipe calls for a sauce, I almost always double it because I like my food to be saturated with flavor (especially when you’re eating it with brown rice) and it’s better to have more than not enough.  I substituted green onion for chives and regular onions for the shallots because honestly they taste the same to me and nobody’s going to know the difference.  I use brown rice instead of white rice, complex carbs > simple carbs.  I cut down the ginger by half because I don’t like it and it was too overpowering for me.  I left out the last teaspoon of sake because it didn’t need it and I didn’t want the butter to be too sake-y.  So the recipe below has been updated with the changes that I’ve made and it usually yields about 6-7 servings of 6 oz fillets each.

INGREDIENTS

  • 2 lbs salmon fillets (fresh, skinless, about 1 inch thick)
  • cooking spray
  • 3-4 tablespoon green onions, chopped (or chives, whatever)
  • cooked rice (I usually do 3 cups of brown rice with 4.5 cups of water and it’s the perfect amount for all 6 servings)
  • snow peas

Miso Glaze

  • 1/2 cup brown sugar
  • 4 tablespoons low sodium soy sauce
  • 4 tablespoons hot water
  • 4 tablespoons miso (soybean paste)

Sake Butter

  • 1/2 tablespoons peeled and julienned ginger
  • 1 tablespoon minced shallots (Or onion)
  • 1 tablespoon unsalted butter
  • 1/2 cup plus quality sake (You can buy this at Bevmo or CVS)
  • 1 tablespoon heavy cream
  • 1/2 cup (1 stick) cold unsalted butter
  • salt
  • 2 pinches of sugar

RECIPE

  1. Preheat broiler.  Make sure the top rack is about 5-6 inches from the broiler.
  2. Combine the 4 ingredients for the miso glaze and stir with a whisk.
  3. Arrange the fish in a shallow baking dish (or a sheet pan lined with foil) coated with cooking spray.
  4. Spoon miso glaze mixture evenly over the fish.
  5. Broil for 5-7 minutes, turn it over, and baste it again with the miso glaze for another 5-7 minutes.  Sometimes I baste it with the miso glaze again a minute or so before I take it out because why not.
  6. The fish should flake easily when tested with a fork.  Take it out of the oven and sprinkle with green onion/chives.
  7. To make the sake butter, sweat the ginger and onion/shallots with one tablespoon of butter in a small saucepan over medium-high heat for two to three minutes.
  8. Add 1/2 cup of the sake, bring to a boil, and reduce by two thirds (about three minutes)
  9. Add the heavy cream, bring to a boil, and reduce by half (about two minutes)
  10. 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.
  11. Once the butter has been incorporated, season to taste with salt and 2 pinches of sugar.
  12. Saute the snow peas in oil until it’s cooked.
  13. Scoop rice onto plate, place the salmon on top, arrange snow peas around the salmon, and pour the sake butter all over.

 

 

 

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