Salmon with Miso Sauce

Have you ever been to the Cheesecake Factory restaurant? It’s kind of like the adult foodie version of Disney Land…endless delicious choices served in a fantastical atmosphere. I’ve never been to Disney Land; is my understanding of it correct?

The Cheesecake Factory serves one of my favorite restaurant dishes: miso glazed salmon. I have tried, rather unsuccessfully, to make this dish a few times. Today, I made a close version of it, using fewer ingredients and less sugar than I predict is actually in the real dish at The Cheesecake Factory. This is “basic ass cooking” not “tastes identical to Cheesecake Factory cooking”, so this recipe is what you can make when you’re in a “that’s tasty and good enough” kind of mood.

So, if you’d like to make a *slightly* healthier version of the real dish, read below. Leave me a comment and let me know what you think.


Recipe yields enough sauce to cook two 3-ounce salmon fillets


  • 2 teaspoons of miso paste
  • a splash (about 1/2 teaspoon) each of Worcestershire sauce, Mirin (optional), soy sauce, lemon juice
  • 1/3 cup water
  • 1/8 teaspoon garlic powder
  • 1 heaping tablespoon of brown sugar
  • 1 tablespoon of butter
  • Bok choy (I used 3 stalks)
  • 2 three-ounce salmon fillets
  • Salt and pepper to taste (do not use too much salt; soy sauce is already salty)
  • Optional: serve with white jasmine rice


  1. Combine ingredients from the first six bullets above into a medium sauce pan. Stir and let it come to a low bubble.
  2. Chop the bok choy while you wait on the sauce mixture to come to a bubble.
  3. Put the water on to cook while you prepare the sauce (optional).
  4. Add the bok choy to the sauce after it comes to a bubble. Stir it in, coating it in the sauce. Allow it to cook for 2 minutes.
  5. Add the salmon fillets to the sauce; cover with a top. Reduce heat to medium low. Cook salmon until desired doneness. I like salmon to be slightly undercooked; see image below.
  6. Spoon the salmon and sauce over the rice and serve.


I served the salmon and bok choy with jasmine rice and a sliced avocado. There is no culinary reason why I served the dish with the avocado; there is only a practical reason. You see, what had happened was, I bought this avocado over a week ago and it was hard as a boulder! After a week in the fridge, I noticed it today and decided to slice it up and eat it. Healthy fats for the win! Salmon + avocado = no food wasting over here!

I am including this image of what my plate actually looked like. The image above was carefully, yet quickly, styled on a nice white plate. I don’t actually eat off plates like that. I’m a regular ass person, with regular ass plates, like every other regular ass person. I had to style the food quickly, as not to let the food get cold before I could actually consume it.



One Comment Add yours

  1. Ms Claiborne says:

    That looks so good πŸ˜‹ you are becoming a great cook and your food has a fabulous presentation, it’s beautiful and deserves to be on the cover of Food Network magazine πŸ’ƒπŸ»
    Absolutely fabulous!


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