Roasted Salmon With Miso Cream Recipe (2024)

I made this with skinless salmon on a bed of potatoes as described in the NYT recipe "Salmon With Potatoes and Horseradish-Tarragon Sauce," but with the miso cream sauce. It worked well.

Instead of the parchment paper, place the salmon skin side down right on the sheet pan. When cooked (about 120 degrees in the thickest part) use one or more thin spatulas between the skin and the meat, lift it out, to the serving platter and it is now skinless. Put water in the pan, let it sit for awhile, use a nylon scraper to remove the skin from the pan and wash it normally.

Not sure why folks would want to dump the skin - it's the most nutritious part! At least give it to the cat :-)

I have not made either of these dishes yet. They look delicious. A wonderful variant on the salmon is equal parts grated lime peel and grated fresh ginger, in sufficient quantity to completely cover the top of the salmon.

There’s no need to throw out that skin. After lifting it off the cooked salmon, fry it in the same pan till crispy. I often add a bit of oil to the pan and cut it into bits with a scissors. Sprinkle it on the fish or salads. It’s a textural and tasty treat.

Made with crème fraîche, lime, bit of demurara sugar (that’s what I had) and cayenne on a large defrosted piece of skin-on salmon from supermarket. Had no idea it would be so delicious. Everyone loved it. Exceptionally moist, flavorful and easy! A keeper.

I wonder how it will turn out if I sub whole milk yogurt for crème fraîche (only because that’s what’s in fridge and I’d love to avoid a trip to the store)

Really this is a very nice off-shoot of cooking salmon with some sort of dairy and spices—be it crème fraiche, Greek yogurt, sour cream, mayo or any combination of these. They all work. As for seasoning: it depends on your mood. It can be seasoned as it is here to infuse a more Asian flavor. Or, make an easy Southwest style and use a combo of chili powders with lime and lemon juices. Perhaps you want sweet and sour salmon? Add brown sugar to the dairy along with the chili powders and lemon!

This recipe is fantastic! We used a 1-pound piece to try it out. The salmon was moist and delicious, and the sauce is great. A lot of bang for little effort. College kid loved it. We had a thick piece and it took about 25 minutes. The instant read thermometer said 118 and it was perfect. We used 1/4 cup crème fraiche for the sauce and had a lot left. I’d use 1/2 cup for the full recipe instead of 3/4.

Sounds like a lot more work than just eating the skin or around it.

Made this last night—it was really delicious. I used sour cream and two tsp of miso and a squeeze of lime juice for marinade. The lime zest and sesame seeds for finish are a must. Family loved it!

Sauce is too heavy. And the sugar makes it even worse. Try this for yourself before you try it for others. I did not like at all.

Wonderful way to have a main dish at a celebration and not feel cheated that you didn't have meat. Delicious, elegant, beautiful, and ridiculously easy.

I noted that the ratio of crème fraîche to miso is 4:1 by volume in the coating but 12:1 in the sauce. I decided to use 4:1 for both and it tasted great. The sesame constantly makes me think I have bitten on a fish bone - will leave it out next time I make this.

We made this recipe and it was SO delicious!! We used a little less lime zest than noted and did not use the sugar. We also had to cook the salmon about 5-6 minutes longer at 400 (although we are at altitude). So pleased with the results!

A distinct and pleasing combination of flavors. Will say I only used 1 lime’s worth of juice and it was a little overpowering. But otherwise really liked this recipe and it was so easy!

This was delicious. I also made this on a bed of potatoes as described in the NYT recipe "Salmon with Potatoes and Horseradish-Tarragon Sauce. I added broccoli to the sheet pan, and I parboiled the potatoes so that they would be crispy.

I subbed lemon for lime/yuzu, and it still worked stunningly. The miso cream is quite tasty. We ended up with a lot more of it than we needed.

I baked the salmon for 6 minutes and it was still too overcooked for us. I will sear it next time because I can control the cooking easier that way. I'll put the first miso smear after cooking and then the sauce with the rice and fish after plating. The sauce BTW was delicious and I doubled the amount of sauce.

I made this with a pound of fresh salmon from the farmers market and reduced ingredients proportionally. Like others, I skipped the sauce. The salmon was perfectly cooked (thanks for the specific instructions on testing doneness) and very tasty. I’m not sure a rich fish like salmon needs the butter cream in crème fraiche and I plan to experiment with yogurt.

This was easy and delicious. I skipped the sugar, lime zest, and sesame seeds, and used cayenne pepper and white miso. I roasted broccoli (large head, florets, tossed in olive oil and salt, 425 for 15 min) and after this recipe was ready to serve, put the roasted broccoli around the fish. It looks nice with the color (since I didn't zest) and the broccoli is great with the miso cream. I'll add more cayenne the next time I make it, because that little kick was nice.

I made this for a New Year's dinner for 6 - served it with Forbidden Black Rice with Scallions, and Green Beans I pan seared, then braised in a little water with shallots. It was delicious. Huge hit!

I've made this 3 times in the last 2 weeks for company to rave reviews and requests for the recipe. I've never never bothered with the sauce and haven't missed it. The creme fraiche coating with lime zest and lime juice is more than enough to make this a stand-out meal. I serve it with lemon green beans and sauteed peppers and short-grained rice cooked with coconut water instead of tap water, sprinkled with sesame seeds. An easy meal when entertaining that delivers clean fresh flavours.

DELICIOUS!!! 5 stars, restaurant-worthy! I did a 1/2 recipe for hubby & me. I cooked the salmon with the skin on, and didn't add salt on top. I used a thermometer to test for doneness (at 125 degrees).

Made this for Christmas and it was delicious. There was no creme fraiche at the market so I used sour cream instead. It didn't quite melt through, stayed very much on the surface of the salmon, so it didn't look as attractive as the photo, but it tasted very good. Toasted the sesame seeds but they did not add any flavor, so perhaps I didn't use enough? It was fine without it. I do however recommend making the extra sauce. It was great to add another dollop of it at the table.

Excellent flavors. I found the amount of sauce excessive and next time around simply omitted Step 5. Delicious and much simpler. I also omitted the sugar.

For very little effort, the payoff here is big. Use the creme fraiche instead of the sour cream, as it adds perfect tang to the dish. The grated lime zest and juice are KEY here too. My wife likes her fish cooked all the way thru and so that's how i made this and the miso cream makes it almost impossible to dry the fish out. I added a 1/4 teaspoon of light shoyu and that really made the umami pop. This recipe is a winner.

I subbed Lemon for Yuzu/Lime and it turned out great. Don't skip out on making the sauce.

Soooo good and easy!!! I grated a clove of garlic into the sauce which added an ADDICTING flavor! I loved the little sprinkle of sugar on top too. I had to broil my salmon for a few minutes just to add a nice color to the sauce :) I am curious how this tastes with Greek yogurt or sour cream instead of creme fraiche

I made this last night with wild caught king salmon and no sugar and it was the best salmon I’ve ever made. I did not change a thing. So easy. My only comment is to watch the creme fraiche miso mixture carefully, My first batch got too hot and broke. I heated the second part right before I pulled the fish out of the oven. And don’t forget the lime zest. It adds so much.