Miso-glazed Salmon with Okonomiyaki Toppings
Photography Josh Griggs.
Sweet, savoury and deeply flavourful, with a riot of tasty toppings – it’s a showstopper!
Serves: 8-10
INGREDIENTS
GLAZE
2 tablespoons each white miso paste and maple syrup
2 teaspoons each mirin and soy sauce
TO COOK AND SERVE
1.5-kilogram (approx.) side of salmon, skin on, pin-boned
any combination of: togarashi, seaweed seasoning, finely sliced spring onions, pickled ginger, toasted black or white sesame seeds
wasabi Kewpie mayonnaise
EQUIPMENT: Line a large oven tray with baking paper.
METHOD
Preheat the oven to 200°C fan bake.
GLAZE: Whisk all the ingredients together until smooth.
to cook and serve: Place the salmon skin side down on the tray and brush with the glaze. Bake for 10-15 minutes. I did 15 minutes for my 1.5-kilogram salmon piece, but if your salmon is smaller, stick to 12 minutes or less – you don’t want to overcook it.
Set aside to cool and serve at room temperature, or refrigerate until half an hour before serving.
When ready to serve, transfer to a serving platter and garnish with your chosen toppings. Serve with a bowl of wasabi Kewpie mayo alongside.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.