Miso Salmon
1 hr 20 min + 1–2 hrs marinating2
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 (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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