Japanese Miso Salmon (Print Version)
# Ingredients:
→ Salmon
01 -
2 salmon fillets, skin attached (¾ lb/340g total, no thicker than 1 inch)
→ Marinade
02 -
1 tablespoon soy sauce
03 -
1 tablespoon sake
04 -
2 tablespoons miso (any variety)
05 -
¼ teaspoon sesame oil, toasted
06 -
1 tablespoon mirin
→ Garnish
07 -
1 green onion, sliced thin
08 -
½ teaspoon mixed toasted sesame seeds (white & black)
# Instructions:
01 -
Check the fillets for leftover scales or any tiny bones. Use tweezers to pull out bones and the back of a knife to scrape scales away.
02 -
Toss all the marinade stuff together in a wide dish or a roomy bowl.
03 -
Lay the salmon in the marinade with the skin side facing up. Coat well by spooning marinade over. Cover up and pop it in the fridge for at least 1 hour (up to 2 or 3 hours for thick pieces).
04 -
Cover your baking sheet with foil and lightly grease it. Take the salmon out of the marinade and wipe off most of it; too much could burn.
05 -
Set your oven rack around 9 inches from the heat source, and broil on High (about 550°F) until salmon reaches 125-130°F inside—this takes roughly 10-13 minutes.
06 -
Sprinkle the sesame seeds and green onions on top, and if you want, serve with ginger rice on the side.
# Notes:
01 -
Don't marinate for more than a night; it'll turn way too salty.
02 -
Keep leftovers in the fridge, good for up to 3 days.
03 -
You can freeze it for about a month if needed.
04 -
Thicker cuts? You can try a baking method instead.