Kenji's Cooking Show | Miso-Glazed Salmon

This is a recipe I wrote way back in 2012. In the words of Fin Raziel: Has it been that long?
www.seriouseats.com/recipes/2...
Anyway, it's still one of my favorites and works really well in a pizza oven (the original is in a toaster oven or under a broiler). It also works on a grill!

[@tac6080]

A dad never runs out of stories

[@Habitt5253]

@Tommy Salami Shhh! You're not suppose to tell them that! Us dads need to maintain our coolness! Every one of our stories is 110% true. I personally guarantee it! 😎😎

[@AForEh]

This was a great dad chirp

[@navicityy]

Hold on, do my eyes deceive me? Is that Kenji making a salad in a bowl that is ACTUALLY BIG ENOUGH for it????

[@smspain09]

NO! Jacques Pepin told me that's impossible. The bowl *becomes* too small when you start to toss the salad.

[@wittyjake]

It's official. Kenji Lopez, author of one of the most innovative cookbooks of the decade has endorsed Binging with Babish's tiny whisk.

[@audilicous]

HISTORY HAS BEEN MADE

[@ifpeaceexists]

I can see Babish squealing in delight right about now.

[@whette_fahrtz]

You all need to relax

[@Kalenian]

@@whette_fahrtz nah bro you need to relax tiny whisk is a way of life

[@JetKing0077]

Babish should not be mentioned in the same sentence as Kenji. Babish is not fit to clean this man's dishes

[@lookatclara]

Kenji: "She's fine" *soft crying in the background* Sounds about right, though

[@sarishinohara]

kenji: salmon is inexpensive me with my canned tuna: ok

[@francccisss]

@@jamewakk that is true rock bottom

[@OG_Keith]

@@francccisss rock bottom never tasted so good

[@fordhouse8b]

Hey, at least you were not raised a few decades ago, before farmed salmon was really a thing, and it was kind of a luxury food, mostly enjoyed on holidays and special occasions.

[@Swan584]

@@francccisss Canned sardines taste much better than canned tuna, I eat that shit straight out of the can for dinner sometimes

[@fordhouse8b]

@@jamewakk Yeah, overfishing and aquaculture has really upended traditional notions of any hierarchy in ‘fanciness’ of various fish species. Orange roughy used to be used as a cheap alternative to flounder, now it is priced the same in supermarkets.

[@fleducation001]

Kenji: cooks Shabu: u called?

[@aaronryder4008]

What's the name of the other dog?

[@ethanmarino931]

@@aaronryder4008 jamon

[@ethanmarino931]

Or something like that

[@error404christmass5]

Funny how you think this video is ''boring'' to watch I been cooking prof. for 12 years and I think all of your videos are full of informations and touch so many topics. It might be boring to you, but trust me it is super entertaining and informative. I may be bias, but I've learn so much watching you cook. By the way... Thank you a lot for these.

[@tedpabst5997]

Binging with Babish also uses alot of Kenjis techniques, thats how I found kenjis book and channel was because Babish uses him for reference so often

[@martijnposthumus9913]

She's fine "child crying in the background".

[@Neoxon619]

You should definitely make a Quarantine Cook Book once this is all over.

[@mr.o8539]

THIS is the quarantine cookbook, he’s giving it for free

[@Neoxon619]

Mr. O Andrew did a cook book in addition to Binging With Babish, so why not both?

[@hudu]

A man with multiple pizza ovens is a man who knows how to live.

[@Pammellam]

西京漬け saikyo tsuke, is a common traditional cooking method in Japan. Usually white miso, mirin, sakè are mixed together, not so much liquid is used. It should be more paste like. Usually in Japan the fish are wrapped in a gauze so that it is easy to take the miso off before cooking. And it would be left in the marinade for about 2 to 3 days. The famous dish of black cod (I believe) that Chef Nobu has popularized in America is a rather typical dish in that format here.

[@davisreid7265]

I’d watch a Kenji wood working show.

[@sh1nyryan]

Loved how 'miso' in the thumbnail was spelled with a zero instead of an O

[@notincognito4660]

Oh, that's why I was reading it kind of different.

[@we1rd92]

why tho?

[@melissakenfield5012]

where does one find mis0

[@deez_nu1s]

@@melissakenfield5012 in the st0re, obviously :)

[@mastergamingnic1681]

@@deez_nu1s Where does one find that st0re

[@rechmen]

Now that he acknowledged that Babish is in the same universe, is this a setup for the world’s greatest crossover event?! The KENJIVERSE?

[@jimmyrrpage]

So Kenji, Babish... Adam Liaw? Alex (French Guy Cooking)? Helen Rennie? Joshua Weissman? Who else? We definitely need at least one person from Bon Appetit... maybe Sohla?

[@rechmen]

Nathan Hevenstone I would like to say Brad from BA, but female energy is needed, Sohla it is!

[@mockturtlesuppe]

(It's here. They live in our universe.)

[@jjjccc2508]

Nathan Hevenstone dude. Ragusea. Honestly everyone else is great but ragusea is the most approachable, relatable, ocd home cook on KZbin

[@sharlacher8]

Odd reading this after the beginning of the Babish Cinematic Universe. I'm all for some of the best KZbin cooking channels doing collabs. The years of expertise from Kenji, the silky voice over from Babby, the no nonsense home cooking practicality from Ragusea, the suave and smooth writing from Internetshaquille... and that's just the tip of the ice berg.

[@CommanderSoe]

Hey Kenji :) Can you show us your knife collection at some point? Would be really awesome! :)

[@JohnBabo1]

This came out at 12AM but guess I'll watch it right away lmao

[@phug0id]

Love the talk about the table/benches - gorgeous work Kenji!

[@esrcornwell]

Kenji, Father, Chef, Carpenter, Metalworker, Writer, KZbinr...What other hidden talents are you capable of? True Renaissance man!

[@Kneeeyo]

I just discovered your channel and made this recipe tonight. Hands down the most flavorful and easiest salmon recipe I have ever made. Thank you so very much. I plan to make this the next time I can have guests over! Keep up the great work. ♥️

[@cellobarney]

Cooking videos this well-done are rare. (He didn't, so I did.)

[@frankmu1034]

Something you don't usually see in this medium.

[@mattbaker7305]

Kenji’s videos are a rare medium well done.

[@peterluvssouthpark]

Kenji you have inspired me to use more asian themes in my cooking and try some of your recipes. My family have been loving it and enjoying the lock down loads! Thanks from all of us! :)

[@Zydeco.13]

Definitely not a boring video. I could honestly watch you do anything and explain what you are doing lol always a good watch

[@GCDzn]

Kenji, I love all of your dishes, but thsi is perhaps the most beautiful, appetising thing you've made so far. Perfect date night food imo.

[@travm3978]

This is exactly what I'm doing tonight. Baking for a new date,hope she likes.

[@2075vj]

Love the outdoor table and benches. Just beautiful!

[@taylornarder6331]

I made this marinade for salmon and the teriyaki and it was delicious. Unfortunately at the seafood department at my grocery store their was an outbreak and I got severe food poisoning and threw up for 72 hours, it was a week ago and my body still isn’t recovered but the recipe inspired me. Now that I can handle food again, I’ve been eating a lot of rice, general tso’s chicken (homemade) or sweet chili, ramen with poached eggs, and I made some roasted jerk chicken and Pernil. The meals have been hearty and delicious and your videos inspire me so much. I’m 21 and you are so talented Kenji.. my dad refuses to go to steakhouses anymore because you taught me how to cook the best steak!

[@joezhang8983]

I am loving all these pizza/pizza oven cooking videos. Need more video examples of what to cook in these ovens besides pizzas! If you need more things to talk about, you can always talk about the beer you're drinking.

[@kenshin4564]

Hey Kenji! Made your General Tso's recipe for the fam last nice and were blown away. I think this salmon is next on the menu. Thanks so much!

[@Lorna1111]

My mom made miso cod when we were kids. It’s one of my favorite food memories. My mom made the similar miso recipe but as a thick sauce and wrapped it in foil and in the oven. Oishi desu yo!

[@JTMcAwesomeFace]

I commented "guys, gals, and nonbinary pals"™ [Thomas Sanders] last week on your Gyudon video and you said it today! I feel very seen 💖 I can't wait to cook this.

[@ryan_mette]

Next phase to upgrade the one human operated Kenji's Cooking Show, DJI Mavic for that 3rd camera angle.

[@Rolzhey]

thank you for putting out such great videos it really helped me to think more about cooking my food and how i want to add to the food i cook!

[@aviral1230]

We need a kenji and andrew collab!

[@novemeberalphabravo]

I love the constant shot's of the dog; patiently waiting in the background for handouts and mistakes.

[@zackdunne8909]

“Non binary pals” what a legend, long live Kenji

[@gambitschema]

KING

[@evankelley8678]

Truly loved to hear it.

[@rantingcullinarian]

Oooooooh sooo woke. Who cares.

[@AlexanderEA97]

@@rantingcullinarian bitch

[@ecco2ks]

@@rantingcullinarian bitch x2

[@tmdonahue]

I've been wanting to learn about miso. Made this salmon under by oven broiler. OMG. Exceptional.

[@lostclips7078]

Honestly the POV show just feels like we're in the kitchen together and you're just telling us stories while you show us how to cook in a very casual way, it's very addicting

[@JohnHausser]

Love your channel Kenji ! Cheers from 🇨🇦

[@FURNlSH]

watching this a second time, i am blown away by kenji's skill to drink and speak fluently at the same time 16:04

[@JM-tn8xx]

I made this, but had some leftover salmon after dinner. The next day I put it in the good 'ol Weber kettle and smoked it for about an hour and a half, occasionally basting it in the miso sauce, and alternating with a brown sugar sauce, to create a wonderful candied miso salmon. Pretty darn delicious for the first time I've ever tried to candy/smoke salmon.

[@aviatorix8805]

I've removed pin bones from fish several times, but I didn't know to pull in the direction of the bone or to check the cut side. Thanks for teaching me something new.

[@Flyingstationwagon]

Love your videos. Beautiful redwood slab table. Plus that your a great cook and woodworker too.

[@blossumgang1357]

Nothing like a 2 am upload by Kenji

[@plonk420]

thanks for the vid! would some white wine vinegar or cooking wine be a good substitute for sake? or just regular old vinegar (that small dash you mention)?

[@katylicious9561]

Wow the end result looks amazing 😍

[@OliversKitchenette]

Wow miso-glazed salmon I love it I will surely try this Thank you for sharing your recipe

[@michaelmarshall775]

That table looks amazing

[@gron94041]

Look delicious and that foil tip to prevent over browning on one side is great!

[@gregw_]

We made this for dinner last night and it was incredible! Definitely a keeper for our regular meals. I ended up having to cook mine for closer to 10 minutes and it was still fairly rare in the middle, maybe our broiler isn’t very hot.

[@chanerth]

Kenji: Shabu you want some of this? Me: Yes please thank you.

[@FkknSenses]

awww i swear the cutest thing is shabu always checkin the floor for food

[@paulasimson4939]

Now that's a spectacular looking dinner, yum!

[@103troy]

gorgeous meal kenji, loved it

[@johntbd]

I look forward to trying this combo out. Nice table and benches.

[@elrefaim]

A friend sent me this....just made it tonight and loved it. Super easy!

[@sudeshrana2854]

Once you hear Kenji say ‘erm’ you can’t unhear it the whole video

[@CopyCatCo]

I've got the Nobu West cookbook, and it is pretty great. The recipe for miso-marinated lamb in it is one of my favorites.

[@joneljustbecause]

Once this is all over you should for sure do a collaboration with Babish. He absolutely admires you and what you’ve done being that he’s not a chef and you teach so well. He always shouts you out when using different methods you’ve taught. Would be amazing for you guys to do a special together! #Kenji&Babish

[@MerylBliss]

Yum! Miso glazed Salmon is one of my favorites.

[@Im49th]

Perfect timing. I'm literally making salmon for dinner but now I'm doing this.

[@jackgnibus323]

so kenji also makes tables and benches. what a lad

[@Mr_Spaghetti]

wanted to cook some salmon and figured i’d search if kenji had a recipe to try. don’t have miso, don’t have sake, don’t have a pizza oven. will have to try this one some other time, haha

[@DuckyBe]

I can only imagine that nailing the skin removal with the spatula is the same feeling as when you can glide a pair of scissors thru paper.

[@jonohowles]

Babish and Kenji video after quarantine would be awesome!!

[@artformarket]

Thanks for the shoutout to Andrew Rea. Us Babbish fans know he really admires your work and will remember that forever.

[@joedodson4062]

Your picnic table is so beautiful!

[@carpenttree]

Can you do a video giving us a tour of your outdoor kitchen? As a fellow Californian, as the weather heats up, I am cooking outside more and more. Love your videos!

[@dillonmehmzz527]

I love the videos man keep up the great work man😆😆✌❤❤☮

[@todbadman]

my favourite cooking videos

[@jasonwong6369]

I like how the dogs are always in the videos. They know whats up!

[@vexdonley2963]

I feel seen; thanks for that outro, Kenji

[@juanifico]

Thanks for another great video! What was total cooking time for the salmon? And I also think it's awesome the way you are addressing everybody at the end when you say bye

[@HendersonHinchfinch]

Beautiful table

[@italiana626sc]

The table is gorgeous. And I think the smaller benches are better - a happy accident. Beautiful job!

[@paulasimson4939]

I really respect that you don't feature your daughter or wife and keep them apart in your private life. But I DO love Shabu time! I can never get enough of that doggo!

[@rojellaragon9706]

The youtube cooking community is probably the best community on youtube.

[@50sKid]

beautiful table (and salmon)

[@chris00gcg]

“Oops my daughter, she’s fine” ~ distant crying in the background~ 🤣🤣

[@slimeprivilege]

Perfectly timed upload i was literally just thinking of how to prepare some salmon I purchased earlier today! Also if you happen to see this Kenji what cooking sake do you recommend? Any online vendors you’d recommend as well?

[@mathewkwan]

Kenji uses Sho Chiku Bai, which is probably the most common variant of cooking sake. You can find it everywhere, even bevmo carries it.

[@JKenjiLopezAlt]

Sho chiku bai or Ozeki.

[@demonmuffin]

Tiny whisk gang, represent! Kenji, Babish has put you on his list of KZbinrs that he really wants to collaborate with. He often refers to techniques and recipes of yours.

[@AKATTP]

Love the Willow reference in the description lol

[@SamUrai-gl1cy]

You're really very good as a chef and a videographer

[@therealestateteacher]

Great Recipe. Helpful weblink for written direction. Thank you.

[@chris999999999999]

I'd check what temperature the bottom of the Roccbox gets up to before lowering it to touch the wood. The wood will act as an insulator causing it to get significantly hotter that and could scorch the table.

[@allensmith1544]

Love the salad forks!!

[@ziadbibi6281]

Awesome!!

[@Tifsa123]

I’m just so glad you give an option for not using alcohol. I always feel like hitting a halal wall when cooks mention alcohol in dishes

[@jkellogg119]

Tiny whisk crossover 😍

[@m.r.jarrell3725]

I love miso marinated salmon, but when I lived in Kobe back in the 70's it was not something I ever saw. Plenty of salmon, and other miso recipes, but never this. Wish I had run across it, as it is great!

[@jaybaglio9265]

Love all your videos. Would you mind sharing the detail of the outdoor broiler you used? Do you recommend this one? Thanks

[@DeeDubDoubleU]

Can you do a table tutorial? Or at least an in-depth look at the table you built for the Weber? Awesome idea!

[@2075vj]

I would love a tour of your outdoor appliances.

[@bousninate]

Love your videos, would love to see your take on some Moroccan dishes. A tajine maybe...

[@Funky8008]

Kenji, could you do a video about how you organize your kitchen? (spices, pans, fridge etc)

[@TheJuicylover19]

Hello, can you tell me what the name of the salad dressing you used? Have a lovely day. Love your videos xoxo from London

[@Wicked6Nick]

Jojoen veggie salad dressing.

[@emenikeanigbogu9368]

Thank you for asking this question. I was curious about it as well :)

[@emenikeanigbogu9368]

@@Wicked6Nick THANK YOUUUUU!!!!

[@Wicked6Nick]

@@emenikeanigbogu9368 it looks like it's out of stock everywhere sadly :( wanted to try it myself.

[@emenikeanigbogu9368]

@@Wicked6Nick Facts. Soon tho!!!

[@HaiyingLin]

Could we get a Kenji's woodworking show?

[@TheQuinis]

As a non-binary pal, I really appreciate the shoutout at the end. Your recipes have been keeping me sane and well-fed during the lockdown here in Tokyo, this one's next on the list to try out (although I may have to modify it a bit as ovens are a hard thing to find in a lot of kitchens here!)

[@CeIles]

TheQuinis really? That’s kind of weird, if you don’t mind can you tell me why ovens are a rare item in Japan?

[@JKenjiLopezAlt]

Small apartments in Tokyo, and it’s much more common to have a fish broiler (teeny drawer-like oven under your burners). Roasting and baking just aren’t traditional Japanese home cooking techniques. Simmering, broiling, frying, are more common.

[@NaoyaKanai]

Might be worth investing in a fish roaster grill or countertop toaster oven. You gotta be careful about the smoke and keeping the appliance clean, but folks swear by them.

[@phug0id]

Surprised the tinfoil police haven't showed up.... "Can't believe you picked the foil off the ground and used it"

[@MultiAdi555]

What is the name of the sesame based salad dressing that you used? And where can I find it?

[@premiumdrive]

You should try making zaatar or cheese manakeesh in the ooni oven that would be amazing!!!! It’s a breakfast staple in Lebanon, Palestine Jordan and Syria