Miso Salmon | Gordon Ramsay

Salmon is something we cook all the time - but this soup brings in new flavours and techniques and will reinvigorate you as a cook. These ingredients are available in big food shops or Asian supermarkets.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit - po.st/REpVfP
Follow Gordon:
Text him: [phone]
Instagram: / gordongram
Twitter: / gordonramsay
Facebook: / gordonramsay
If you liked this clip check out the rest of Gordon's channels:
/ gordonramsay
/ kitchennightmares
/ thefword "

[@jjboy157]

".. Make it a little more fragrant" *shoves a fucking leaf up his nostril"

[@devangpatel2568]

L

[@devangpatel2568]

Ll

[@devangpatel2568]

Mm?

[@devangpatel2568]

L l

[@timeslice]

@@devangpatel2568 speech 100

[@seanx.c7453]

the black pan @0:02 magically became a stainless steel one after 7 seconds on the stove. ABSOLUTELY amazing!

[@indiebitably7684]

+Xianghui Chen and the sausage turned into a piece of salmon lmao

[@SandraudigaVali]

LOL

[@BlaBla-ii1ds]

is it bad that i read "absolutely" as to how gordon says it?

[@tacocatt6808]

Khristian Esteva that was the fucking point you absolute smooth brained numpty

[@P-SC]

you have a lot of time in your hands

[@teerificbitch]

I made this. Really good! I replaced fish stock with vegetable stock as I am really sensitive to fishiness. Added spring onions and lime juice! Really fantastic! I would say... Bring the stock to a boil first, then reduce heat and add the miso paste. Dump in the chilli and ginger. As i could not find kaffir lime leaves at such short notice, i replaced it with lime juice. THEN poach the salmon for 8-10mins (or 6-7minutes if you like the center slightly undercooked). Remove the fish, add the vegetables of your choice in the broth, and cook for 5minutes. While waiting, flake the salmon and throw it back into the broth. Serve. The family loved it!

Name checks out.

[@debbiebarr954]

Cooked this yesterday - absolutely incredible. And very easy! Couldn't get enoki mushrooms or fish stock, so used thin-sliced oyster mushrooms and homemade chicken stock instead. Also used dried kaffir lime leaves, followed all other ingredients and instructions to the letter. The broth is sublime.

[@MrShazaamable]

Sounds amazing Debbie

[@nope.itsjustmoi3169]

I love how he's so passionate about what he cooks. He puts so much care and effort into a dish and I think that's what makes everything look so delicious. Just that ease and grace he has when dealing with food...a blind man could see that he knows what he's doing.

[@DeezNuts-jh1hh]

Miso hungry now

[@noahbrady562]

ok Jar Jar

[@dannywical7788]

When heesa gives you the deesa

[@noahbrady562]

ooh, muoy muoy I love yoo XD

[@supermalevitality6651]

Very good

[@erronblack308]

Luxus Gaming didn’t expect damn Jar Jar Binks on a Gordon Ramsay video.

[@nexx410]

I tried this recipe and the taste is amazing, very different from anything else I've ever tried. I swapped the salmon with sea bass and it works perfectly. Only problem I had was the MISO, I also read that miso should not be cooked, but I did it as in the recipe but I tried really hard not to let the soup start boiling. Everything was fine while I was poaching the fish. After I took the fish out the flavor was brilliant, but after that everything started to go bad. After putting in broccoli and other ingredients the miso broke and started to separate, it also became kind of acidy like I put vinaigrette in. In the end it didn't taste like it tasted in the middle of preparation. Next time I'll just put some salt on the fish and poach in fish stock, then cook the broccoli and put the miso in at the end. I hope this helps other people trying to cook this.

[@carlossaroufim]

It did help thank you.

[@dreamhunter2231]

Thanks! I was asking myself whether I should put the miso paste in first. Glad, I found your comment :)

[@firstname9845]

First, we're going to prepare Olive Oil, it's simple,robust and I use 50 bottles of it a month, first add some olive oil in the pan then add a knob of butter, then fry the olive oil and add a dash of olive oil. Let the olive oil rest, then lightly drizzle some olive oil, amazing, simple and cost fuck all! That is how you make Olive Oil

[@ledichang9708]

The butter is RAWWWWWW

[@hawilost]

You forgot to let it "simmer" it will bring out the flavors of the olive oil

[@Kakifruit194]

but then again...there is no real recipe here.

[@jerzengel]

HAHAHAHAHAHAAHAHA i dieded at this comment thanks for making me laugh

[@EminoMeneko]

🤣

[@khandaa81]

I just made it tonight's dinner. All I had was miso paste, wild salmon, corn 🌽, enoki mushroom, ginger , and dried basil. I followed all the steps and everyone in the house loved it. My youngest finished it and fell sleep right away. I'm not sure if it was filling or just tired running around all day. I'm grateful and appreciate for your love and dedication to cook and spread your talent around the world!

[@donnyandpaulamiles750]

Thank you, Chef Ramsay! I really enjoy learning from your cookbook and the fact that so many of those same recipes are available to watch you do in a video step-by-step is such a big deal. I'm a visual learner and having so many tools to guide me through these recipes is extremely effective. Much love from Oregon!

[@ejkotzman17]

god dam, no homo but i could listen to gordon talk about food all day.

[@zhiqizhu8310]

Me too!

[@seb2750]

you get moist yet?

[@TrollzonedHD]

moister than an oyster my dude

[@tobyjohnson9324]

Yo, same

[@JulieWallis1963]

sum guy he does have a soothing voice, quiet, sexy, smouldering. You don’t have to only be a woman to appreciate that.

[@wm4818]

as a japanese person I know how salmon and miso goes so well together!! fantastic recipe

[@anyoneaanything]

thought he said something about christmas, turned on cc and it said "national christmas" found out he said "nice sort of crispness"

[@harkanwalsinghmann2483]

me 2

[@annabellezhen873]

I'm Asian, and THREE WHOLE TABLESPOONS of miso is literally SALT CITY

[@wm4818]

depends on what kind of miso it is but yes

[@3badthebad]

That will make the salmon saltier than the Red Sea 🤮

[@abcdefghijklmn8935]

That’s a TOUCH of miso according to Gordon

[@CatLover-23]

True... I have the Less Salty Asain Miso Soup Base so now I can finally use it for Salmon... But indeed true.

[@julianmiebach1350]

Great recipe! Be careful with the Miso paste (or have additional Fish Stock to adjust) because it can get very salty. I have exchanged Enoki mushrooms (which have little taste) with Shitake. They have an earthy flavour which complements the Miso greatly.

[@Fartkour]

My body was totally relaxed after watching this video

[@HJF]

I'd like to borrow your kitchen permanently

[@logansim1316]

No

[@tekashiii]

HellthyJunkFood bet this is jp

[@TopStrikerMaverick]

Stop trying to be clever. That would just be stealing it.

[@MiguelitoGrajimez]

HellthyJunkFood lol You STEEWWW-PIDDD!!!

[@HitoshiMG]

MiguelitoGrajimez no u

[@mikjh]

Great video as always. Do you think some seaweed would ruin the taste?

[@gordonramsay]

mikjh No. Perhaps slightly less miso paste so the dish is not overly salty.

[@trevjoseph3646]

Spot on, Gordon.

[@wilkinsonyachtbrokerUK]

Fucking delicious.

[@suhairawsaj3638]

Gordon Ramsay as you are my favourite chef (other than my mother ) I would like to ask, if you put fava beans in dolma, will it change the flavour of the meal? PLEASE REPLY.

[@suhairawsaj3638]

Gordon Ramsay PS that poached salmon looks sooooooooo delicious :D !!!!!!!!!

[@KyberNinja]

I love it how he can just make anything look really nice, the presentation of the food is so good!

[@npdoughty1405]

I can literally sit here watching Ramsey all day long! Complete legend, love how passionate he is for what he is doing, its never wavered. If he's tearing in to some sub standard chef, or home cooking, its all quality entertainment. He's definitely given me more of an interest in cooking too.

[@erronblack308]

npdoughty88 Ramsay

[@joelorosario2300]

Watching Ramsay cooking is like watching Bob Ross painting

[@leenaright3949]

amaury joel yes !

[@Cooklover-pw4el]

Nah. I enjoy Ramsay. I don’t enjoy Ross.

[@pantherisboss94]

I made this at home, and it came out super great and was delicious. I would also recommend adding a bay leaf to the stock

[@gavinmurchie4988]

and then finally and then finally and then finally and then finally

[@PikachuTatoo]

"just so that they're nice, sort of Christmas" Ha ha, what?

[@AlienRockPictures]

I think he said Crispness haha

[@PikachuTatoo]

Alien Rock Films Ah that would make sense!

[@AlienRockPictures]

I thought he said Christmas too at first HAHA

[@illither]

In the Philippines, we use mustard greens with our miso dish, and instead of salmon, it's various seawater fishes native to our country. You should try it Gordon!

[@BigMuskachini]

Hey, they actually listened and made it so you can see what hes doing. Usually its so zoomed in all you can see is the pan, its nice that they actually had it normal for once

[@azur9681]

Hi! I love to watch your videos and sometimes I try to cook some of your recipes but i can't keep track of the ingredients, it would be perfect if there was an ingredients list...

[@Imtoobizzy1123]

I eat salmon a lot. It's good for stroke prevention and strokes run in my family. I used to make salmon like this: salt, pepper, thyme, and sugar, throw it into the broiler. If I'm not watching it, it can dry out easily. Now I make salmon this way poached with the miso paste and it's divine. I add sliced potatoes so it has more substance for my husband, but I eat this a lot. Haven't tried it with the mushrooms yet but the basics are there for versatility.

[@Pinezka13th]

thanks to your videos i am able to cook food without exact measurements for ingredients so thanks !

[@chilibonze]

im really looking forward to making this. I have read the recipe from his book and it seemed complicated, but after watching the video I see how simple it is. I hope I can find the kaffir lime leaves in my local market

[@RMMaryport]

I often follow this recipe, its excellent

[@jamesjimenez2888]

That looks amazing. Reminds me of our dish here in the Philippines, "Sinigang Miso" but I'm sure both dishes will their distinct flavors because different process and ingredients.

[@Zanzagnarius]

Love this fusion between what feels like Japanese and Thai/Vietnamese. Very interesting and very tasty!

[@jeff8253]

I have made this once in the oven and it does taste incredible

[@merjenocka]

i can watch this man cooking forEVER i guess.. love you Gordon.. respect you for being yourself all the time.. great personality

[@jamielonsdale1492]

It's a good dish for the experimenting home cook, but I think these tweaks bring this closer to true Japanese cuisine: - Fry the salmon on all sides with a drop of tamari before poaching in the ginger and chilli infused fish stock (not using the kaffir). - Half the pak choy and pouch in larger pieces. - Add noodles - Add the miso (mixed well into a small cup of boiled water) at this point, instead of at the start. - Top the soup with julienne raw carrot, finely sliced spring onion greens and sesame seeds. Big improvements with the golden salmon, more crunch on the pak choy and the sesame seed and spring onion topping.

[@archbaldpuddington7764]

This looks like a typical Japanese dish: delicate and beautiful presentation, simple and elegant taste.

[@levelynlazarte5185]

Gordon Ramsy so artistic in every aspect he is doing wow it gives all time appetite to eat the food he prepared

[@camryds]

Hi Gordon, big fan, just my opinion, but one thing about bok choy is that if you slice it that thin, you loose the robustness of bok choy. The fullness of the texture really goes away when you do that. Even in miso -- The main purpose of bok choy is the heartiness of that veggie, My take on this would be to slice the bok choy in half length wise or quarter the entire bulb and then cook it down further in the broth. Then place it around the soup instead of mixing it in. Keeps that flavor soaked into the veggie instead of withering it in away in broth when sliced thin. just an opinion.

[@cz2301]

He just made a salmon missoshiro but in a way more complicated way. Just cut and add the salmon in the beginning and add all ingredients at once. Everything cooks in 5 minutes or less. We always cook it here in Asia.

[@OSUkicks4us]

always comforting to know that the first ingredient he uses, ive never heard of

[@SilhouetteJudas]

Rachel Flory Miso is basically fermented soybeans.

[@NymeriaMeliae]

Miso sea bass Miso marinade: Miso 100ml sake 100ml mirin 1 tbl spn light soy 1 tbl spn dark soy 5 drops of sesame oil 2 tbl spn of ginger extract (grate ginger and squeeze out the juice) Score fish skin. Marinade fish in liquid (make sure some of the marinade enters the scores) 2+ hours. Remove fish from liquid (keep marinade) and pat down the skin side dry with kitchen towel. Add some salt to the skin and fry skin side down until crispy. Turn the fish and finish off for a couple of minutes. Remove the fish and add the marinade back into the pan, bring to the boil and reduce for a minute or so. Add marinade as a sauce to the fish. Serve with shiitake mushrooms and rice. Shiitake mushrooms - fry lightly with thinly sliced ginger matchsticks and garlic slices. Add soy just before finish.

[@letisherlin7400]

Warm broth fish soup dished,loved it.

[@CarissaLeeVlog]

Thank you for sharing:). I love salmon but have never cooked it myself. You really inspire me!

[@bhupendrayt]

No salt pepper and olive oil!!!!!!! its not Gordon Ramsay..

[@MrLevrevod]

salt pepper and olive oil - its Jamie ))

[@mikelpower547]

Miso is salty plus the fish broth is already seasoned

[@aaedrik8365]

Mikel Power wooooshh

[@dillyvillestory7108]

🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@marianfrac1569]

Its an asian dish🤷🏻‍♀️

[@combo9999]

I never get tired of seeing your magic in the kitchen, thanks ramsey

[@ottokarl5427]

*tastes the fish-stock with salmon in it* "Now it tastes really fishy!" Yeah, I'm not a world-class chef, but I'm confident I could have made that call, too...

[@marioterrozano2097]

it cannot be denied , I sincerely admire the concept and skill of his cuisine . but the negative aspect , which I literally hate and cannot stand the arrogance and attitude of his mental characteristic. actually every time watch his video , I make sure the sound is off , specially with his kids , a big show off unnecessary. it does really get on my skin , big time , as I said only when the sound on . you know I mean. in time I have seen top chefs in France, or even Italy , Germany , Swede.and Us , they wipe the floor with him. my last line , my hero is marco pierre white and raymon blanc in England . globally , French chefs .

[@venab2443]

wow. an experience for the senses. I could almost taste that amazing salmon and all the fragrances filling up the kitchen. great food is pure indulgence.

[@JakeAtFlashback]

Gave this a whirl after having bad luck with traditional japanese cooking - hats off Gordon that shit paused - whole family stopped and for once the food was the focus of conversation... Thanks a lot, its a brilliant recipe

[@koolaidkirby7977]

You know what would be awesome? If Mr. Ramsay opened a small booth or diner for a little while to give food to the homeless? But it wouldn't be any normal food, it'd be RAMSAY food, (which is 1000000% better). I dunno, just an idea of mine. I love your recipes and videos, chef! Keep up the superb work!

[@alexcaldwell90]

?

[@rosskidd7243]

Eating regular old salmon while watching Gordon make it makes it taste better

[@PixelBrainMush]

I'm watching this video and snacking on cup ramen. 'MURICA!

[@CMAX999]

Im gonna make this with some fresh ram\en.

[@dimasakbar7668]

Very interesting take. Clearly differ from standard usage of miso (heck you can call it breaking the rule in fact) and the dish do look nice. I gotta try this sometime soon. Kinda look like appetizer-ized salmon miso soup.

[@mikinakajima2216]

I am Japanese and this recipe + cooking style are not traditional (as far as I know), but this looks amazing!! I will try tonight!

[@JulieWallis1963]

Sorted. I was looking for a nice salmon recipe for tonight’s dinner, I think I might have a new favourite! im off to the store now to buy a few extra ingredients and making this tonight.

[@Asstrollogist]

Its different from traditional Japanese or Chinese Miso cause of the peppers, but regardless looks fucking bombbbbbbbbbbbbbbbb

[@KGKolibri]

good video but he made one big mistrake : every japanese person should know, Never ever bring the miso "soup" to a boil when you mixed it with the water. it makes the miso taste bitter and salty...

[@Roborambo]

It's clearly not a mistake if the world's most decorated chef does it and serves it in his restaurants

[@wolffrost]

its because its not totally japanese the récipe.. its half korean, half japanese

[@syn010110]

Ramsay isn't immune to mistakes, but I don't think he's using normal miso. I think he's using miso-flavored sesame paste.

[@lingjien]

Cameron Stevenson He's a human too , just so you know

[@mukkaar]

It's not a mistake, its improvisation. There is always original ways to cook something. But that does not mean its only way. Sill looks awesome and gonna try it this weekend.

[@coolbruh3306]

I enjoy it immensely that, unlike other chefs, you hardly wastes anything!! Enjoy your meal!! 🐟

[@ryand2022]

I gave the mushroom a little fry in a pan to add some color to them, worked well for me.

[@AngadAnand1]

"Skin side down, now slide that in" I will remember that thanks Gordan

[@michaeladams6047]

i love the sesame oil touch and the salmon looks amazing

[@michaelneely4851]

Gordon your going to have to stop this man. I have shorted out 3 keyboards drooling on them. for Christ sake!!!

[@KamiNoKazoku]

you're*

[@YAOmighty]

Michael Neely You're watching a chef cooking delicious meals; what did you expect?

[@arminibishi5342]

Nice video as always.Can we take tuna instead of salmon?

[@nanakon28]

I find it funny how he's all like, keep the skin on so it stays intact then he takes it out and takes the skin off then breaks it all apart. You might as well just have skipped all that first step. This is literally just miso soup with enoki mushrooms and salmon. But I guess him being a chef makes him want to plate it all nice even though you pretty much could have just threw everything in the miso broth.

[@yonumpty]

He breaks it into large chunks. Leaving it in would have caused it to break into smaller chunks and potentially cook faster thus ruining the texture as well. Especially when you have more to ingredients to add into the broth.

[@penknight8532]

I just made this with Soybean Paste (Korean). Be careful with it because it is very strong. You don't need too much for the flavor. I cut it with some cream and made a larger portion with rice because my wife has to have rice with just about everything.

[@koifish3273]

He is amazing I love watching his cooking shows 💖

[@jamilunia]

Possibly the only Gordon Ramsay cooking video without olive oil or salt phepah seasoning!

[@Liamfortehwin]

This is just incredible. What an expert

[@mrscillalatte]

Please upload more videos! I love you and I really TRY my hardest to recreate your meals! xoxoxo

[@nutsberkintime]

I can't get enough of the music in this video!

[@maledicenttails]

"Misu poached salmon soup" Well done, Gurdun.

[@irwan9451]

add on seaweed n soft tofu.dat will be great.n use salmon head.fried use spicy flour 1st.n add in the soup.soup will be thicker.+scallion.nyum.

[@Finalsabre]

Does he memorise all of these recipes and the measurements, does he write them down, or does he just hope he's using the right amounts?

[@lolcheapkill3000]

In cooking you don't need to measure as much or at all in some cases unlike baking, in cooking its more about a sense of feeling. What at mean by that of course is just know you put the right amount in, also tasting constantly helps a lot you'll know what you need to add/ how much after tasting.

[@Finalsabre]

Oh okay. It's because I'm fairly new to cooking and struggling to understand how these people seem to know amounts so well ^^ Thanks for the reply.

[@robcio150]

Once you are one of the best cooks in the world I don't think you really need to write anything down, or hope it is right. You just know.

[@Pakeevid]

I've tried it, this is ABSOLUTELY easy and delicious. It is quite a mix between Chinese, Japanese and Thai tastes. Work very well with noodles. Thanks Gordon!

[@gman922]

he copied it from a Japanese cooking show!!!!! So thanks Japanese Cooking Show

[@linhhanhle6247]

i was mouth-watering when i was wacthing this.

[@NyaCrea]

Can you please make a recipe for black cod miso? I really want to make that and all your recipes are awesome !

[@randolfvelasco5589]

So delicate, so smooth, so good! Simply The best!

[@duffkw]

He boils the MISO paste three (3) times in this demonstration, Ive cooked Asian foods for over 40 years, been taught by numerous chef’s, you never boil MISO, never.

[@chrisdetbrnk9768]

I used to hate gardon ramsay bcuz of the tv show hes so mean but then i looked all his video and realise it was just a tv show hahahaha i love the cooking style !

[@synthiazeng]

Wow, the marriage of Northeast Asia and Southeast Asia, will give it a go sometimes.

[@JJC007]

Dear chef, can I do cold-start poach with this recipe? Thanks.

[@jacquelineheimburg8679]

Boiling miso or adding it to boiling water kills the probiotics. It’s a known basic in Japanese cooking. Sorta waste of miso and good food if it’s high quality. Other than that, enjoyed this video.

[@Mastahopo]

I am not a fan of fish but man did my mouth water.

[@ardentdfender4116]

That's one Hell of a Delicious Dish. Make this for a Date Night and more points for you. Putting this on my Menu soon.

[@it13455]

Are there any dishes you prefer to keep the skin on and eat it along with the salmon? I usually bake my salmon with the skin on and eat it along with the fish.

[@MrKC23]

Hey Gordon. I'm gonna cook this tomorrow. Also tried your Shepards Pie. Lovely!! Thanks. By the way, did you know that the Bible talks about men like you in a positive light? I know you served PM Blair and Pres Putin. Proverbs 22: 29 says: "Do you see a man skillful in their work? They will serve before kings; They will not serve before officials of low rank."

[@RishernRambakus]

Our supermarkets have all been looted Chef Gordon ... South Africa 🇿🇦 😂😂

[@jackpoh1977]

i think overcooked green vegetables is not a good idea, should change to Chinese white cabbage. should also add sesame oil and some soy sauce to flavor at the end. miso is salty but not fragrance enough.

[@brittanywoods6706]

Bringing the miso to a boil kills all the enzymes. This is a good recipe but adding the miso into the broth at the end once it's cooled down is the traditional way of making it

[@alexandergreenlee3509]

True but I think he adds the miso first to infuse the miso flavor into the salmon while "poaching" if you add it last you won't get the same results. :)

[@nono-bv5fm]

It's not a mistake if one of the best chef's in the world is doing it. No, seriously. Fuck off like you know jack shit about cooking because you're Japanese. If you look at his Spicy Mexican soup with tortillas and salsa video, Mexicans are flaming him because he did a twist to it, and they're SUPER angry about him using "MEXICAN"in his title. Jesus, it's like you stupid fucks are suddenly 12 star Michelin chefs when it comes to traditional-inspired dishes. Piss off. He has literally tasted every form of food in nearly every god damn country you can imagine. Like you know jack shit because you feel it's your job to "correct" an imaginary mistake because you're a Japanese. He has created nearly ever dish you could ever imagine, and probably, no, IS 500% better then whatever your parents make at home. I'd like to see you turn down this dish if it was served to you. I DARE you to say "My parents make it better". It's called an improvisation, or a "twist" to a dish. Just because it's in the title doesn't mean you are entitled to correct him on what it actually is when he does something different. Do you HONESTLY think this ONE dish he made he suddenly had a mistake? He has been cooking LONGER THEN YOU WERE EVER. FUCKING. BORN.

[@sandman5522]

Jesus, dude. Don't get your panties all twisted up. She was just stating a fact.

[@absentzz347]

no no You just copied the same comment from above.

[@issaclee791]

no no, she never said it was a mistake, you need to get your eyes checked.

[@jamieb.stanford3683]

Absolutely amazing

[@xiabingchen6373]

You pronounced "pak choy" perfectly, bravo chef Ramsay! 🥬

[@y0ngcheng]

Don’t mess with the bak chewy

[@stardustx1997]

that backround music is great anyone know what it is? Or maybe even the genre would be nice to know

[@fahrenheitrocksx3]

Finally, a video with his face!

[@miscellaneousfollower4148]

I wonder how many people even like Gordon's food when they attempt to make the food almost exactly like his. Because I really want to try them but too bad I'm not a veggie type of person.(Basically I don't like veggies)

[@AnthonyVlogsOfficialChannel]

Anti Sub I've done almost all his recipes & what I can tell you is that they're amazing!!! Once you experiment with some of his recipes, you can add more veggies into any recipe because you have the taste & idea Already which makes it even better.

[@BertisAU]

Would love to try this.

[@sagaryln]

i guess this is the first video of gordon ramsay where he didn't use olive oil & butter. he says every dish he cooks is healthy but uses loads of butter in each and every dish. this dish really seems to be healthy provided the salmon is fresh.

[@NyaCrea]

I went to buy all the ingredients and I found out that my miso soy beans fermented paste color was brown and not caramel, I tried the recipe anyways and it tourned out pretty good !

[@kenjiprince6717]

My mom is Japanese and she makes a miso marinade and marinates it overnight, then cooks it in a pan with foil on top.