Miso Salmon Japanese (Print Version)
# Ingredients:
→ Salmon
01 -
2 salmon fillets with skin on (¾ lb/340g total, no thicker than 1 inch)
→ Marinade
02 -
1 tablespoon soy sauce
03 -
2 tablespoons miso (any variety)
04 -
¼ teaspoon toasted sesame oil
05 -
1 tablespoon mirin
06 -
1 tablespoon sake
→ Garnish
07 -
Chopped green onion/scallion (about 1)
08 -
½ teaspoon toasted black and white sesame seeds
# Instructions:
01 -
Look over the salmon for any bones or scales. Use tweezers to get rid of bones and scrape off scales with a knife.
02 -
Combine the marinade ingredients in a big bowl or a flat dish.
03 -
Flip the salmon skin-side up into the marinade. Spoon some of the liquid over the top to coat it well. Cover it and pop it in the fridge for 1-2 hours (or 3 hours if the fillets are thicker).
04 -
Line a baking tray with foil and lightly oil it. Take the salmon out of the marinade and scrape off the extra so it doesn’t burn while cooking.
05 -
Set your oven rack 9 inches from the broiler and set it to High (550°F). Cook the salmon until the inside hits 125-130°F, about 10-13 minutes.
06 -
Sprinkle sesame seeds and chopped green onions on top. Serve with ginger rice if you want.
# Notes:
01 -
If you marinate the fish overnight, it’ll get too salty.
02 -
You can keep leftovers in the fridge for up to 3 days.
03 -
Store in the freezer for up to one month if you want to save some for later.
04 -
For thicker fillets, there’s also an option to bake instead.