Sweet Miso Salmon (Print Version)
# Ingredients:
→ Salmon
01 -
Two salmon fillets with skin (¾ lb/340g total, no thicker than 1 inch)
→ Marinade
02 -
2 tbsp of any miso paste
03 -
1 tbsp sake
04 -
1 tbsp mirin
05 -
1 tbsp soy sauce
06 -
¼ tsp sesame oil (toasted variety)
→ Garnish
07 -
1 green onion, thinly sliced
08 -
½ tsp of black and white sesame seeds, toasted
# Instructions:
01 -
Look for leftover scales or bones on the salmon. Use tweezers to pull bones out and a knife to scrape off scales.
02 -
Combine all the marinade components in a large dish or shallow bowl.
03 -
Set salmon skin side up in the marinade. Scoop the sauce over the fish to coat well. Chill covered in the fridge for 1-2 hours (3 hours for thicker pieces).
04 -
Cover a baking tray with foil and lightly oil it. Remove salmon from the marinade and scrape off extra to stop it from burning.
05 -
Position the rack 9 inches from the heat source and broil on High (550°F) for 10-13 minutes. Salmon should hit an internal temp of 125-130°F.
06 -
Scatter the toasted sesame seeds and green onion over the fish. It goes really well with ginger rice if you want a side dish.
# Notes:
01 -
Leaving the marinade on overnight will make it overly salty.
02 -
Can be kept in the fridge for up to 3 days.
03 -
It freezes well for one month.
04 -
Thicker fillets can use an alternate baking technique.