Not counting a flexible marinating time, this miso salmon recipe takes 5 minutes to pull together, and 10 minutes to cook. The miso glaze is a perfect pairing with the rich salmon.
Vegetable oil(for brushing the pan, or nonstick cooking spray)
Sliced scallions(to serve)
Instructions
In a large-rimmed dish, whisk together the miso, mirin, sake, sugar, ginger, and sesame oil. Add the salmon and turn the filets so they are well coated with the marinade. Cover with plastic wrap and refrigerate for at least 2 hours; if you can plan to marinate the fish overnight, all the better.
Preheat the broiler. Oil a baking dish, or spray with nonstick cooking spray. Remove the salmon from the marinade. Place them on the baking sheet, with at least ½-inch in between each piece. Broil for 7 to 10 minutes, until golden brown. Sprinkle the fish with the scallions and serve hot.
Notes
Miso paste is an ingredient made from fermented soybeans and used primarily in Japanese cooking. It’s got a rich, salty, umami taste. Miso comes in different varieties, which depend on the ingredients the soybeans were fermented with (usually rice or barley), and how long the miso has been fermenting. I used white miso in this recipe, which is a little more delicate than the darker varieties, but you can use any variety of miso you like. You can find miso in Asian grocery stores and online.