Chef Sergio's special homemade miso blend featuring both the red and white varieties, called tama miso, boasts a smooth, umami-filled creaminess. It's used as a marinade for tender salmon, which is then baked and paired with a side of charred cabbage tossed in koji, a nutty fermented rice powder. This is a simple weeknight meal when you want something healthy yet super savory and satisfying.
In my humble opinion... When it comes to my personal rotation of "reheat-and-crush" meals, the Pan-Roasted Miso Salmon is an absolute heavyweight. It’s a total winner. That charred cabbage? It brings the kind of soul and texture that makes a dish pop. Plus, as a protein, this salmon plays it cool whether you're hitting it for a late-night dinner or a power lunch.
But we’ve gotta talk technique for a second.
The skin is the weak link here. By the time it hits your door, it’s lost that "snap" and gone full-on rubbery. You’ve got a choice: either ditch the skin entirely or prep for a fail. If you try to chase that crunch in the oven, you’re going to blast the fish with too much heat and end up with a dry, overcooked disaster.
Consumer tip: Remove the skin while preserving quality.
Stay bold,
Monique · 04/03/26
This was so good!
Tiffany · 04/03/26
Ana · 04/03/26
Good, enjoyed the sauce!
Stephanie · 04/03/26
Haley · 04/03/26
pablo · 04/03/26
Brian · 04/01/26
Great Salmon nice sized piece of fish and the charred cabbage was alot better than I thought it would be.
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
