Japanese Miso Salmon (Print version)
Japanese Miso Salmon with a sweet-savory miso marinade, broiled until caramelized outside and tender inside.
# Ingredients:
For the salmon
01 -
4 skin-on salmon fillets, about 6 oz (170 g) each, 3/4 to 1 inch thick
02 -
1 teaspoon neutral oil, for the foil
For the miso marinade
03 -
3 tablespoons white miso paste
04 -
1 tablespoon mirin
05 -
1 tablespoon sake
06 -
1 tablespoon soy sauce or tamari
07 -
1 teaspoon sugar
08 -
1/2 teaspoon toasted sesame oil
For serving
09 -
2 scallions, thinly sliced
10 -
1 teaspoon toasted sesame seeds
11 -
Steamed rice, optional
# Instructions:
01 -
Pat the salmon dry with paper towels. Run your fingers over the flesh to find any pin bones and pull them out with tweezers.
02 -
Whisk the miso, mirin, sake, soy sauce or tamari, sugar, and sesame oil in a shallow dish until smooth.
03 -
Coat the salmon on all sides with the marinade. Cover and refrigerate for 30-60 minutes, keeping the fillets skin side up if possible.
04 -
Set an oven rack about 8-9 inches from the broiler. Heat the broiler on high for 5 minutes. Line a rimmed baking sheet with foil and brush it with neutral oil.
05 -
Remove most of the thick marinade from the salmon, leaving only a thin coating. Place the fillets skin side down on the prepared baking sheet.
06 -
Broil for 8-12 minutes, depending on thickness, until the top is browned in spots and the center flakes easily. If it browns too fast, move the pan lower in the oven.
07 -
Transfer to plates and top with scallions and toasted sesame seeds. Serve right away with steamed rice if desired.
# Good to know:
01 -
Best with center-cut fillets of similar thickness.
02 -
Marinating longer than 3 hours can make the salmon too salty.
03 -
Use tamari and rice-based miso for a gluten-free version.