A dominant team deserves a dominant tailgating or couchgating recipe: one that is easy, delicious, and true to the team and city. To celebrate the Great Northwest I’ve been thinking like an actual sea hawk, which is technically an osprey. A true feast for this creature is fresh wild salmon. What osprey generally don’t know is that salmon is especially amazing when flavored with Miso.
The Sriracha Aioli lets your guests add as much spice as they like, and comes together quickly with three simple ingredients.
With very few ingredients and steps, this recipe is great for any fan whether you are tailgating (on the grill) or in your home kitchen.
Go ‘hawks!! And if the game seems a little closer than it needs to be in the 4th quarter, just take my advice:
KEEP
CALM
AND
MARSHAWN
Crushing the larger bits of a Miso soup mix creates a complex and flavorful rub from just one ingredient!
| Seattle Seahawks Fan Favorite: Miso-Rubbed Salmon Recipe with Sriracha Aioli | | Print |
- For the sauce:
- ¾ cup mayonnaise
- ¼ cup Sriracha sauce
- ¼ teaspoon onion powder
- For the salmon:
- 2 pounds fresh Salmon fillets, with or without the skin
- one (1 ounce) packet miso soup mix
- Prepare the sauce by whisking together the mayonnaise, Sriracha sauce, and onion powder in a medium bowl.
- Crush the contents of the soup packet so that all large chunks are broken down as small as the dehydrated spices. This can be done while it's still in the bag, poking a hole to release the air, then pressing a rolling it against a flat surface with a rolling pin or beer bottle. Alternatively you can pour it out on a cutting board and flatten it with a rolling board. Spread the soup mix out on a plate.
- Lay the filet out on a cutting board, and slice it into portion-sized strips, about 1-1/2 inches wide. Press each piece of salmon onto the soup mix, coating the flesh side and the sides. If one side still has skin, I recommend leaving it on during cooking but it is up to you.
- To cook on a grill: Preheat a charcoal or gas grill to medium hot. Brush the grates with oil, then grill the salmon seasoned-side-down for 2 minutes, until there are clear grill marks. Flip the pieces over and continue grilling until just cooked through, about 2-4 minutes more depending on thickness.
- To cook on the stovetop: Heat a couple tablespoons of vegetable oil in a nonstick skillet over medium-high heat, until the oil is shimmering but not smoking. Add the fish seasoned-side down, and cook until golden-brown, about 2-3 minutes. Turn the fish over with a spatula, and continue cooking until just cooked through, about 2-4 minutes more.
- To cook in the oven: Preheat the broiler on low. Place the salmon pieces seasoned-side-up on a broiler pan or baking sheet. Place the pan or sheet on the top rack of the oven under the broiler, with the door ajar. Broil the salmon while watching it carefully, until golden brown, about 2-3 minutes. Turn off the broil function, setting the oven instead to Bake at 375 degrees, and move the pan or sheet down to the lower part of the oven. Continue until the fish is just cooked through.
Love salmon and will be trying this recipe this week! Thanks for the detailed cooking options.
The recipe itself is so simple, I think I would have felt a bit guilty giving only one option for applying heat. Enjoy!
Salmon and Sriracha…my husband thanks you in advance!! Good luck to your Seahawks in the Super Bowl!
Looks amazing, my friend. So creative!!
Hey, this is super easy! Love salmon on any occasion. Love the miso flavoring too!
We havent done salmon in awhile! This looks delish!
Just went out for sushi last night, and you’ve put all my favorite flavors from the dinner in one! Love it and so easy.
Loved this super fast recipe! Miso provided a great flavor and the salmon was cooked JUST perfect. Easy, tasty, healthy, my favorites! Thanks for the inspiration to get my husband to enjoy my fav fish! JM