Miso Salmon | Gordon Ramsay 

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

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

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.

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.

Tossed the salmon skin. No points.

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

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!

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!

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!

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.

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

I'd like to borrow your kitchen permanently

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

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

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

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.

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.

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

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

My body was totally relaxed after watching this video

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

Watching Ramsay cooking is like watching Bob Ross painting

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!

Miso hungry now

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

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.

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...

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

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

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

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

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

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

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

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

*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...

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

This is equivalent to having him read you a fairytale before bed.

I often follow this recipe, its excellent

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.

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.

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

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

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

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

"Keep the skin on so the salmon doesn't flake apart" *a few steps later* "Flake the salmon apart"

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

Came in thinking: ok. I love Salmon, I should definitely try this recipe out. 10 seconds in: "fermented soy bean purèe." Me: Fuck.

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.

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

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.

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

"Misu poached salmon soup" Well done, Gurdun.

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

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

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

2:29 - "Fish slices are flexible for that reason" So god designed fish to be flexible so you can get your spatula under them? I missed that episode of David Attenborough

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.

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

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.

Im gonna make this with some fresh ram\en.

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.

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?

Warm broth fish soup dished,loved it.

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 !

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

i love the sesame oil touch and the salmon looks amazing

never seen someone chop bok choy like that o.o

I would've laughed so hard if he had just drenched it with olive oil in the end

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

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 .

*sees title* Oh that doesn't seem that hard, alright what do I need? "Start off with Soybean Puree." No idea where the hell I'll get that, but okay. "Fish stock" my grocery store doesn't stock that. "Kaffir Lime Leaves" Fuck it, I'm just warming up some hot pockets.

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!

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

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

'Just so you've got that nice sort of... Christmas'

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

What is that a meal for ants?

i think i'll try to cook this as a way to procrastinate studying for midterms :D

that salmon looks like a rubbery textured human brain

bloody hell you boiled the broccoli to death. you can tell by the color. lol

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.

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.

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.

This is just incredible. What an expert

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

Just flashing back to masterchef usa when gordon went “miso- fucking confused”

“Kaffir lime leaves, it’s very lemony” - taking the fucking piss

Instructions unclear. Miso f*cking confused.

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

He didnt "lay away." Gordon's cooking videos: "Let the knife do the work" "The secret here is..." "And just...." "And then finally"

I've been watching gordon since last year and god damn I still have no idea how the earthy flavour is supposed to taste like.

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

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

Those mushrooms look like they grow in a magic fairy forest

Damn it Gordon, you're making me want to exhaust my kitchen resources to make everything in your videos.

Don't try to trick us Gordon we all know what those shrooms are.

Hmmmm, I can smell it through my computerscreen!

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

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