Easy Japanese Miso Salmon (Print Version)

# Ingredients:

→ Salmon

01 - 2 skin-on salmon fillets (¾ lb/340g total, less than 1 inch thick)

→ Marinade

02 - 2 tablespoons miso (any type)
03 - 1 tablespoon sake
04 - 1 tablespoon mirin
05 - 1 tablespoon soy sauce
06 - ¼ teaspoon toasted sesame oil

→ Garnish

07 - ½ teaspoon toasted white and black sesame seeds
08 - 1 green onion/scallion, chopped

# Instructions:

01 - Check salmon fillets for scales and bones. Remove bones with tweezers and scrape off scales with knife edge
02 - Mix all marinade ingredients in a large bowl or flat tray
03 - Place salmon in marinade skin side up, spoon marinade over to coat. Cover and refrigerate for 1-2 hours (3 hours for thicker cuts)
04 - Line baking sheet with foil and oil lightly. Remove salmon from marinade and scrape off excess to prevent burning
05 - With rack 9 inches from heat, broil on High (550°F) until internal temperature reaches 125-130°F, about 10-13 minutes
06 - Top with sesame seeds and chopped green onions. Serve with ginger rice if desired

# Notes:

01 - Do not marinate overnight as it will become too salty
02 - Can be stored in refrigerator for up to 3 days
03 - Can be frozen for up to one month
04 - Alternative baking method available for thicker fillets

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