The Cheesecake Factory’s Miso Salmon
One of my favorite dishes at The Cheesecake Factory is the Miso Salmon. It is light, the fish is perfectly cooked, and you think you are eating something healthy from The Cheesecake Factory…think again! Nothing from that restaurant is very healthy but everything is delicious and really, isn’t that all that matters?
Every time we are visiting home The Cheesecake Factory is a must on our restaurant list. I always try to order something different on their huge menu or get my usual (cobb salad with blue cheese) and something else to take home. Well, this one time I tried the Miso Salmon. Yum! The salmon just falls apart at the touch of your fork and melts in your mouth. The miso glaze is sweet and yet perfectly balanced with umami that you just want that glaze and a spoon. The salmon sits on top a bed of jasmine rice and garnished with a few snow peas. A great dinner with a few more veggies or a light lunch that is easy to pack up for work and heat at the office. This easy recipe really duplicates the meal spot on, you will absolutely love it!
I used a ginger and garlic paste but if you use minced or chopped, just run the glaze through a food processor or blender once finished. Also, look for miso, soybean paste, in your grocer Asian aisle or at an Asian grocery store. I used 4 salmon fillets, about 6 ounces each and 1 inch thick.
FOR RECIPE → →
- ½ cup brown sugar
- 3 tbsp soy sauce
- ¼ cup hot water
- 3 tbsp miso (soybean paste)
- 4 salmon fillets
- 1 tbsp butter
- 2 tbsp ginger paste
- 1 tbsp garlic past
- ½ cup sake
- 1 tbsp heavy cream
- 1 stick (1/2 cup) butter, cut into 8 pieces
- Squeeze of half of a lime
- Steamed snow peas, broccoli, and carrot
- Steamed Jasmine Rice
- Whisk together brown sugar, soy sauce, hot water, and miso paste in a bowl until combined.
- Place salmon in a lightly oiled baking dish and cover with miso mixture.
- Broil in oven for 10 minutes, basting the fish with the sauce twice.
- While fish is broiling, melt 1 tbsp of butter over medium heat in a small sauce pan and add in the ginger and garlic paste. Cook for 2 minutes.
- Add Sake and bring to a boil for 3 minutes.
- Add in heavy cream and return to boil for 2 minutes.
- Reduce mixture by half, about two minutes.
- Whisk in butter, piece by piece, and once all is combined and sauce has thickened, remove from heat.
- Whisk in lime juice and salt if necessary to your taste.
- Place sake glaze on rice and top with a salmon fillet.
- Add steamed veggies to the side.
I made this last night and it was absolutely delicious. Just like what I’ve had at Cheesecake Factory. Well done!
Thanks Margaret! It is a delicious recipe!
Question! What kind of sake did you guys use!? And to broil I just put it on broil on my oven right??
I just buy a cheap sake, not flavored. And my oven has a broil setting!
This was delicious! Spot on! Many thanks! 🙂
Thanks Alexa! I love this recipe
Thanks for this recipe! It was delicious. It taste exactly what I had at the Cheesecake Factory. The only thing I did different was that I kept my salmon in the broil a few minutes longer because I like my salmon really crispy and that I baste it with the sauce five or six times. 5 stars!!!
I love crispy salmon too Ashley! Glad you enjoyed the recipe
This sounds delish! Would love to try!
OMG!!!!! The Cheesecake Factory just opened in the New Orleans Metro area and I am totally and completely addicted to the Miso Salmon. We grab take out of the Miso salmon twice a week so I am headed to the fishmonger and market this evening. Try this salmon with brown rice, the nutty flavor adds something special.
I love it too Kimberly! I hope you enjoy the recipe!
I made this recipe with Catfish as we have an abundance of them where I live. I used fillets and BOY was this GREAT!!!
I have found yet another way to eat “the same thing” but in a really refreshing way.
Glad you enjoyed it Mrs. Leonard! I’ll have to try it with catfish one day!
I want to make your recipe this Saturday for my girlfriend, can you break down the instructions a little bit easier for a rookie cook!? I would be highly grateful, thank you!
David, go ahead and email me asap at CookEatDelicious@gmail.com to let me know what steps you are having trouble with!
I’m sooo glad I found this recipe!! I do have a question though since I’m not really the best cook lol. What does “reduce mixture by half” mean?
When the sauce is boiling it will get thicker and also the amount will get smaller or ‘reduce’. Keep that sauce boiling in that step until half of the mixture is gone, cooked down…hope that makes sense Tiffany! Enjoy the recipe!
What temperature does the oven need to be heated to. I would love to make the recipie but the oven temperature is not listed.
You are broiling instead of baking for this recipe. Check to see if your stove has a broil setting! Hope this helps and enjoy the recipe Christina.
Thank you
Made this dish for my family cause that’s all we order when we go to the cheesecake factory came out so good and everyone loved it thanks for the simple instructions!!!!
You are very welcome Milton Knight! Glad everyone loved it.
I tried this today. The miso sauce was awesome.
But the white sauce did not thicken enough.
I used minced ginger in a jar and fresh minced garlic and korean rice wine (Walmae Makgeolli).
So maybe, that’s what threw it off.
Maybe the wine was too thin of a liquid. Glad you enjoyed it though CM!
hi, what is the best substitute for sake? thanks!
Mirin is perfect or some white wine.
Made the dish last night for my husband and he love, love, loved it!!! Thanks for posting I can’t wait to make it for my mom…
So glad Julie! Your mom will love it!
Can I use full fat coconut milk or soy milk instead of heavy cream?
I don’t see why not! Hope it turns out!
How long did you marinate it?
Didn’t work. Too salty. Nowhere near Cheesecake Factory.
Sorry, perhaps you over reduced the sauce, it can become too salty when you do that.
I’ve made this twice and both times the sake sauce ends up super separated, a little burnt, and not at all creamy. In fact it’s black. I’ve followed the instructions exactly with the only caveat being that I used whipping cream instead of heavy cream. I’ve tried whisking more, but literally nothing works. What am I doing wrong?
Hello, where could i get sake wine and soy bean paste? Thank you!!
Check out a local Asian market or even some food websites that ship!