If you are looking for a way to make a weeknight dinner special, then impress your family with this Cheesecake Factory Miso Salmon recipe! The combination of the broiled miso-glazed salmon and the sake-infused ginger and garlic rice will make you think you are back at the restaurant! And, if served with steamed snap peas and cauliflower rice, it becomes the perfect keto copycat meal!
The Cheesecake Factory is another one of those restaurants I have fond memories of growing up – and a menu that never seems to disappoint (read: extensive menu)!
And one of my favorite menu items was always the miso salmon – I do have an affinity for Japanese food! I often make my own keto tempura as well!
Plus, it is a filling entree that is still on the lighter side, making the decision to order a slice of cheesecake for dessert a little easier!
- Ordering Miso Salmon At The Cheesecake Factory
- What Is Miso?
- What Kind of Salmon Should I Use To Make The Miso Salmon Cheesecake Factory Recipe?
- What You Need To Make The Cheesecake Factory Miso Salmon
- How To Make The Cheesecake Factory Miso Salmon
- (With Slideshows)
- What Can Be Used Instead Of Sake In The Cheesecake Factory Miso Salmon Recipe?
- Can I Prepare and Store The Miso Salmon Sauce Ahead of Time?
- The Recipe:
Ordering Miso Salmon At The Cheesecake Factory
Out of the three salmon entrees served at The Cheesecake Factory, The Miso Salmon is undoubtedly the most popular (based on server recommendations given out of hundreds of my own personal visits).
Here is the menu description and what you can expect to be served when ordering this dish :
Here’s a Tip: Although it is one of the “healthier” dishes on the regular menu (and apart from the items on the Skinnylicious menu), it’s worth noting that you are able to make substitutions for the white rice such as:
- brown rice – for more fiber and whole grains
- grilled or steamed vegetables – for a low-carb or keto option
Later in this post, I will show you how to make a keto version of this popular menu item with a substitution for the white rice.
(This post may contain affiliate links. You can read my full affiliate disclosure here.)
What Is Miso?
Miso is a paste that can be easily found nowadays in your local supermarket and online, rather than in a specialty Asian grocer as it was in the past. It is the product of fermented soybeans and a mold known as koji, a fungus that is cultivated from rice in a process known as saccharification (for the molecular gastronomy foodies out there).
What Does Miso Taste Like?
Miso is a complex experience of flavors on the tastebuds and equally as complex to describe. But at the risk of sounding cliche, it is best described as umami: salty, sweet, and savory all at once. And depending on the length of the fermentation process, the deeper the color and the stronger the umami flavor is.
My favorite kind of miso to use is a blend of the red and lighter color varieties because it is a delicious balance between the milder flavor of beige miso (shiro) and the stronger, more pungent red miso (aka) paste (as pictured), also known as “Awasemiso” or “mixed miso.”
Is Miso Paste Keto-Friendly?
Miso paste is a low-carbohydrate product, therefore, it is a keto-friendly ingredient. Miso paste has an average of 4-5 grams of carbohydrates per tablespoon (18 g). And because it is so concentrated, this Cheesecake Factory salmon recipe only calls for 3 tablespoons for the entire four servings – that only adds an additional 3-4 grams of carbohydrates per serving of miso salmon!
What Kind of Salmon Should I Use To Make The Miso Salmon Cheesecake Factory Recipe?
Because I live in Sweden, I mostly use Atlantic Salmon that is fished from the waters off the coast of Norway. But no matter which variety of salmon you use, make sure that you are working with equally portioned fillets for the evenest cooking and best results. With this in mind, there are four varieties of salmon (out of six) that I recommend to make miso salmon:
|King/Chinook||largest in size|
highest fat content
|Sockeye/Red||vibrant red/orange color|
rich “fishy” flavor
medium fat content
|Atlantic||firm and flaky texture|
What You Need To Make The Cheesecake Factory Miso Salmon
- roasting pan or oven-safe skillet
- mixing bowl
- basting brush or spoon
- 4 salmon filets
- butter (salted)
- heavy cream
- lime juice
- garlic paste
- ginger paste
- hot water
- miso paste
- Japanese soy sauce or tamari soy sauce (gluten-free)
- brown sugar or golden erythritol (sugar substitute)
How To Make The Cheesecake Factory Miso Salmon
Place the oven on broil. In a mixing bowl whisk together the miso paste, soy sauce, sugar, and hot water.
Lightly oil a roasting pan and put in the salmon filets. Glaze the filets with the miso mixture, reserving some for basting. Place the salmon in the oven to broil for 8-10 minutes. Baste the fillets halfway through the cooking time.
While the salmon is roasting, set aside the pre-cooked rice. In a saucepan, melt one tablespoon of the butter. Add in the garlic and ginger pastes. Saute for 2-3 minutes before adding the sake. Bring the mixture to a boil for 3-4 minutes. Remove the saucepan from the heat.
Pour the heavy cream into the saucepan and return to a boil and allow the sauce to reduce (4-5 minutes). Reduce the heat to medium.
Add in the cubed butter one piece at a time while whisking. Once thickened, add the lime juice to the sauce and season with salt to taste.
To plate, place the rice first. Spoon the sake butter over the rice and place the broiled miso salmon on top. Serve with a side of steamed snap green beans or snap peas. Garnish with toasted sesame seeds.
What Can Be Used Instead Of Sake In The Cheesecake Factory Miso Salmon Recipe?
Sake is fairly easy to find, however, if you do not have sake on hand – or would prefer a non-alcoholic alternative – then there are several options you can substitute it with:
|Alcoholic Substitutes||Non-alcoholic substitutes|
|Dry white wine*||Rice wine vinegar (mix 1 part with 3 parts water)*|
|Dry Vermouth||Unsweetened kombucha*|
Can I Prepare and Store The Miso Salmon Sauce Ahead of Time?
Yes, the miso/brown sugar/soy/water/ sauce can be made ahead of time. I often make a recipe portion of this sauce to use for different meals during the week (just like my keto yum yum sauce that goes with EVERYTHING). It will last up to a week refrigerated in an air-tight container (just remember to use clean utensils with each use to prevent cross-contamination).
Here are some of the ways I use the prepared sauce:
- basting sauce for roasted chicken
- glaze for grilled shrimp or vegetables
- salad dressing with a splash of citrus or rice wine vinegar and minced garlic
Cheesecake Factory Miso Salmon Recipe ( With Keto-Friendly Option)
- 4 salmon fillets (6 ounces, or 170 grams each)
- 3 tbsp red miso paste (or miso paste of your choice)
- 3 tbsp Japanese soy sauce or tamari soy sauce (gluten-free)
- ½ cup brown sugar (or golden erythritol for keto-friendly option) (100 grams)
- ¼ cup hot water (60 ml)
Sake Butter Ingredients
- 2 cups cooked jasmine or basmati rice (or cauliflower rice for keto-friendly option) (500 grams rice/200 grams cauliflower rice)
- 4 cups steamed string beans or snow peas
For the Miso Salmon:
- Preheat the oven to the broil setting.
- In a mixing bowl add the miso paste, soy sauce, brown sugar (or golden erythritol), and hot water. Whisk the ingredients until combined.
- Lightly oil the roasting pan. Place the salmon filets into the roasting pan and brush the miso sauce over each of the pieces. Reserve some of the sauce for basting.
- Place the filets in the oven and broil for 8-10 minutes, basting the pieces halfway through the cooking time.
- While the salmon is cooking, add 1 tablespoon of butter to the saucepan and melt over medium heat. Add the ginger and garlic pastes. Saute for 2-3 minutes. Pour in the sake and bring to a boil for 3-4 minutes. Remove the saucepan from the heat.
- Add the heavy cream to the saucepan and return to a boil and reduce the sauce by half, about 5 minutes.
- Reduce the heat to medium/low heat. Add in the remaining butter (cubed) one piece at a time while whisking. Once the sauce has thickened, remove the pan from the heat. Add the lime juice and season to taste with salt.
- Plate the cooked rice and pour the reduced sake butter glaze on top of the rice. Place your broiled miso salmon on top of the rice. Serve with the vegetables on the side.
- The nutrition facts listed at the bottom of the recipe card are for the original Cheesecake Factory Miso Salmon Recipe.
- The nutrition facts here are for a keto-friendly version of The Cheesecake Factory Miso Salmon with the following substitutions: golden erythritol and cauliflower rice. This version contains 23 net carbs per serving (total carbs- fiber-sugar alcohols = net carbs).
** Amount is based on ingredients that specify value for this nutrient and 0 for those that don’t. (You can check nutrition information on a site like: https://www.nutritionvalue.org/
Have you eaten the miso salmon at The Cheesecake Factory?
Will you be trying this recipe? Let us know in the comments!