Pan-Seared Salmon Fillets with Miso Sauce (Chan-Chan Yaki, ちゃんちゃん焼)

Chan-Chan Yaki is a Japanese local food in Hokkaido where I used to live. I used to cook it quite often when I was there. Miso sauce goes well not only with salmon but also with chicken and pork.


(2 servings)
  • 2 fillets of Salmon
  • 200 g of cabbage
  • 1 carrot
  • 1 onion
  • 1 bunch of Shimeji mushrooms (optional, otherwise shitake.)
  • 1 tablespoon of salad oil
  • a sprinkling of salt
  • a sprinkling of black pepper
 [Miso Sauce]
  • 3 tablespoons of miso
  • 2 tablespoons of cooking Sake (if any, otherwise white wine)
  • 1 tablespoon of sugar
  • 2 tablespoons of mirin (if any, otherwise add 2 tablespoons of cooking Sake and 2 teaspoons of sugar.)
  • 1 teaspoon of soy sauce
  • 2 tablespoons of butter


  1. Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper.
  2. Cut cabbage leaves into chunks. Cut a carrot into thin rectangles. And slice an onion.

  3. Prepare miso sauce. Put all ingredients for sauce in a bowl and mix them.

  4. On a frying pan, heat oil over medium-high heat. Place salmon fillets on the pan skin-side up then cook them until golden brown. Flip the salmon fillets and cook on the second side until golden brown. Then remove the salmon fillets.

  5. Put vegetable and shimeji mushrooms on the pan. Place the salmon fillet over the other ingredients. Put miso sauce on the salmon fillets and vegetable. Put some butter on them.

  6. Cover with a lid and steam over medium-low heat for 10 minutes.
  7. Serve and now Chan-Chan Yaki is ready! いただきます!

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