Miso Salmon Cheesecake Factory Recipe

Miso Salmon Cheesecake Factory recipe made at home for when the craving hits hard!

Have you ever had miso salmon from the Cheesecake Factory? It’s one of my go-to favorites. But since I no longer live near a Cheesecake Factory, I’ve had to learn how to make it at home. 

If you’ve never had it, you’re in for a treat. It’s one of the best things on the menu. But, in my opinion, it doesn’t get its fair due. 

The good news is that you can easily make this Asian-inspired dish at home. If you’re a seafood lover, this recipe will put a big smile on your face. The best part? It’s not really not that difficult to make.

How to Make Miso Salmon Cheesecake Factory Recipe

One of my favorite things about the Cheesecake Factory miso salmon recipe is the complex blend of flavors. Yet, you can have this dish ready today with a prep time of only 10 minutes. I’ve tried to keep the recipe as simple as possible without sacrificing flavor. Also, I’ve included simple keto-friendly substitutions — nobody gets left behind. Let’s get straight to it.

closeup-cheesecake-factory-miso-salmon

What is miso salmon made of?

About half of the ingredients for this recipes are shelf stable, meaning you probably already have them in your pantry. If not, no worries. Nothing on this list will break the bank or can’t be used again in another recipe.

Salmon filets. Fish is always a delicate ingredient to work with, and you will want to be extra careful with your salmon filets. To get that beautiful browning on your fish, like in the original recipe, it helps to pat your salmon dry.

The original recipe does not include the skin of your fish. But you can buy your fish with or without the skin and remove it at home. It might seem intimidating to remove fish skin, but it’s not that difficult as long as your have a sharp knife.

White rice. In the miso salmon from The Cheesecake Factory, your salmon filet sits on top of jasmine rice, and the two pair well. However, for a dish with more fiber and whole grains, white rice can be replaced with brown rice. If you’d like to keep this dish keto-friendly, you can swap the white rice with steamed vegetables, or even cauliflower rice.

Snow peas. Snow peas serve as a side to the much-adored miso salmon from The Cheesecake Factory. Of course, fresh snow peas are recommended, but you can use frozen ones if that’s all you’ve got at hand. Snow peas cook very quickly, so it’s advised to keep a close eye on them. 

If you don’t have snow peas, sometimes they can be hard to find in the store fresh, green beans (like I usually do) work just as well.

Red miso paste. Miso, a Japanese fermented paste, is the secret ingredient in this recipe. Well … it’s not exactly secret as it’s literally right there in the name. But it’s an essential ingredient in the glaze for The Cheesecake Factory’s miso salmon.

Mixed together with brown sugar, white rice vinegar and soy sauce, miso paste will serve as part of the sweet glaze on top of your fish. Red miso paste is used in the original recipe, but white miso paste can work just as well.

So, if you’ve got white miso paste at hand, don’t be afraid to use that. If you’re using red miso paste, add less soy sauce as red miso paste is saltier and more potent than white miso paste.

Butter. Good old butter, the source of all comfort food. Butter is essential to this dish to create your lovely sake butter. Sake butter sauce is a mix of dry sake, shallots, and butter.    

Lime juice. The actual Cheesecake Factory recipe contains lime juice, but you can trade it out with lemon juice if you prefer. The taste may change slightly, but the overall dish will still be very similar. Also, it’s advised to use fresh lemon juice. 

Sake. Sake has a mild flavor, making it great for this dish as it doesn’t overpower your salmon. If you don’t have it at hand, you can replace it with apple cider vinegar or white wine vinegar.

White wine vinegar isn’t very sweet, so if you decide to use it in this dish, you may want to add a little sugar.

Soy sauce. Soy sauce has such a distinct, sweet, umami flavor that adds a depth of flavor to many Asian dishes. If you’d like to keep this recipe as healthy as possible, you can use low-sodium soy sauce.

Also, if you haven’t got soy sauce at hand, a great substitute is Worcestershire sauce. You can use it as a soy sauce replacement, at the same ratio. Alternatively, you can also use Tamari, which tastes very similar to soy sauce.

Brown sugar – The original recipe contains brown sugar. But if you’re looking to make it keto-friendly, you can replace it with monk fruit sweetener by using half the amount listed. Other keto-friendly options include honey, Mirin, or golden erythritol. 

For a non-processed sugar substitute that isn’t keto, try coconut sugar.

Olive oilOlive oil is used in this recipe, but you can replace it with any cooking oil of your choice. If you don’t mind the high saturated fat content, you can use coconut oil.

Salt – Sea salt adds an exciting touch, bringing all the flavors together in this iconic dish. And let’s be honest, there is nothing worse than under seasoned food.

raw-salmon-filets-with-skin

Ingredients

  • 4 filets of skinned salmon
  • 2 cup of fresh snow peas
  • 1 shallot, minced
  • 2 ½ tablespoons of red or white miso
  • 1 ½ tablespoons of brown sugar
  • 2 tablespoons of soy sauce 
  • ¼ tablespoon of sake (or rice wine vinegar)
  • 1 stick of unsalted, soft butter
  • 2 tablespoons olive oil (or coconut oil)
  • Sea salt (to taste)
  • Sesame seeds (optional)

Instructions

  1. To begin, we will want to prepare our beautiful, sweet glaze. To do so, we mix together miso paste, sake (or white rice vinegar), brown sugar, and soy sauce. 
  2. Use this glaze to coat your salmon filets, before refrigerating them for 1 hour.
  3. Now, it’s time to prepare our snow peas. Bring water to a boil, adding a touch of salt. Then, blanch the snow peas for ten minutes.
  4. Place your snow peas in an ice bath to cool them down.
  5. Preheat your oven to 350 degrees Fahrenheit and line a baking tray with aluminum foil. Add a little oil on the foil to grease it.
  6. Place your salmon on the baking tray and bake for 15 minutes.
  7. Now, it’s time to create our sake butter sauce. On low-medium heat, mix your shallots and butter in a pot for 10 minutes. 
  8. Add your sake to the mixture and stir thoroughly.
  9. Add your beautiful sake butter sauce on top of the salmon and your snow peas on the side.
  10. Pair it with white rice and sprinkle with sesame seeds (if you want). Enjoy!
closeup-cheesecake-factory-miso-salmon
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5 from 3 votes

Miso Salmon Cheesecake Factory Recipe

Cheesecake Factory Miso Salmon is a flavorful meal that can easily be made at home. It's also an easily adaptable recipe if you're living a keto or gluten-free life. Sweet and savory, this juicy salmon might be better than the real deal.
Prep Time30 mins
Cook Time15 mins
Course: Dinner
Cuisine: Asian
Keyword: cheesecake factory miso salmon, how to make miso salmon, miso salmon cheesecake factory, miso salmon glaze, miso salmon recipe
Servings: 4 servings
Calories: 495kcal

Ingredients

  • 16 oz salmon filet 4 filets
  • 2 cups snow peas or beans of choice
  • 2 tbsp olive oil

For The Glaze

  • tbsp miso red or white
  • tbsp brown sugar
  • 2 tbsp soy sauce or tamari

For The Butter

  • 1 stick unsalted butter softened
  • 1 shallot
  • ¼ tbsp sake or rice wine vinegar

Instructions

  • So, to begin, we will want to prepare our beautiful, sweet glaze. To do so, we mix together miso paste, sake (or white rice vinegar), brown sugar, and soy sauce.
  • Use this glaze to coat your salmon filets before refrigerating them for 1 hour.
    raw-salmon-filets-with-skin
  • Now, it’s time to prepare our snow peas. Bring water to a boil, adding a touch of salt. Then, blanch the snow peas for ten minutes.
  • Place your snow peas in an ice bath to cool them down.
  • Preheat your oven to 350 degrees Fahrenheit and line a baking tray with aluminum foil. Add a little oil on the foil to grease it.
  • Place your salmon on the baking tray and bake for 15 minutes.
  • Now, it’s time to create our sake butter sauce. On low-medium heat, mix your shallots and butter in a pot for 10 minutes.
  • Add your sake or rice wine vinegar to the mixture and stir thoroughly.
  • Add your beautiful sake butter sauce on top of the salmon and your snow peas on the side.
  • Pair it with white rice or your choice of beans. Enjoy!
    cheesecake-factory-miso-salmon-greenbeans

Notes

To Make Keto-Friendly:
To Make Gluten-Free:
To Make Without Alcohol:
  • Swap Sake for rice wine vinegar

Nutrition

Calories: 495kcal | Carbohydrates: 12g | Protein: 27g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 956mg | Potassium: 729mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1293IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 3mg

Cheesecake Factory’s Miso Salmon FAQs

How many calories are in the miso salmon from The Cheesecake Factory?

According to nutritionnix.com, one serving of miso salmon from The Cheesecake Factory contains 1340 calories

How many carbs are in miso salmon?

Also according to nutritionnix.com, one serving of miso salmon from The Cheesecake Factory contains 120 grams of carbs.

How much is miso salmon at the Cheesecake Factory?

Miso salmon at The Cheesecake Factory costs $19.95

Have questions or suggestions about this cheesecake factory miso salmon recipe? Leave them in the comments below.

What to Serve with Cheesecake Factory Miso Salmon

Air Fryer Brussel Sprouts

Russet Potatoes

Redneck Caviar (aka Cowboy Caviar)

Smoked Corn on the Cob

Air Fryer Green Beans

Crispy Green Bean Fries

miso-salmon-cheesecake-factory-recipe-pinterest-pin

2 thoughts on “Miso Salmon Cheesecake Factory Recipe”

  1. 5 stars
    OMG! This was so much easier to make than I thought it was. And I never knew how many calories the actual one had. WTF?! Too much. This was delicous. Thanks!

    Reply
  2. 5 stars
    Made this tonight and it was delicious. The best part? My kids (who are super picky eaters) love it and asked for seconds and thirds! Mom win!

    Reply

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