Miso Salmon

By Namiko Hirasawa Chen · justonecookbook.com

1 hr 20 min + 1–2 hrs marinating

Salmon fillets marinated in a miso, sake, mirin and soy glaze, then broiled or baked until flaky with a lightly caramelised crust.

prepPreheat broiler to High (550°F / 290°C), rack in center ~9 inches / 23 cm from element, 5 min; OR preheat oven to 425°F / 220°C, center rack
prepLine baking sheet with foil (broil) or parchment (bake); spray or brush with oil
2 Tbsp miso (any type)	Mix miso, sake, mirin, soy sauce & sesame oil	Coat salmon; marinate skin side up, 1–2 hrs, chilled	Scrape off excess marinade; place skin side down on sheet	Broil 550°F / 290°C, 10–13 min until 125–130°F / 52–54°C	Top with sesame seeds & green onion; serve
1 Tbsp sake
1 Tbsp mirin
1 Tbsp soy sauce
¼ tsp toasted sesame oil
2 skin-on salmon fillets (6 oz / 170 g each), bones and scales removed
½ tsp toasted white and black sesame seeds
1 green onion / scallion, thinly sliced diagonally

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