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Status: public
Created: 11/19/2023
Updated: 11/21/2023
Author: Andy Wu
Reference | Source: just one cook book
Recipe Name: Miso Salmon
Description: This Miso Salmon is marinated in a sweet and savory miso sauce and broiled until the outside is beautifully crisp and the inside is perfectly moist.
Course: Main
Cuisine: Japanese
Occasion: Anytime
Dietary: Dairy Free
Main: Salmon
Tag: 30 Min
Serving: 2
Seving note: topped with this slice scallion and dust with Togarashi.!
Method: Pan Fry
Prep
Cooking
Total: 15h:00m
Tip: Marinate for 45 to an hour in the fridge. Set aside for 15 to 30 minutes at room temp. before cooking.
Quantity: 1
Imperial: lb
Ingredient: Skin-on Salmon fillets
Instruction: less than 1" thick; about 4 - 6 oz each or 113 - 170 gram per fillet.
Quantity02: 4
Unit02: fl.oz
Item02: Miso
Method02: any Miso will do. Recommended "Hikari Organic White Miso"
Quantity03: 1
Unit03: tbsp
Item03: Sake
Method03
Quantity04: 1
Unit04: tbsp
Item04: Mirin
Method04
Quantity05: 1
Unit05: tbsp
Item05: Soy Sauce
Method05
Quantity06: .25
Unit06: tsp
Item06: Toasted Sesame oil
Method06
Quantity07: 1
Unit07: tsp
Item07: Toasted black & white sesame
Method07
Quantity08: 2
Unit08: tbsp
Item08: Green onion
Method08: chopped
Quantity09
Unit09: cup
Item09
Method09
Quantity10
Unit10: cup
Item10
Method10
Quantity11
Unit11: cup
Item11
Method11
Quantity12
Unit12: cup
Item12
Method12
Quantity13
Unit13: cup
Item13
Method13
Quantity14
Unit14: cup
Item14
Method14
Quantity15
Unit15: cup
Item15
Method15
Quantity16
Unit16: cup
Item16
Method16
Quantity17
Unit17: cup
Item17
Method17
Quantity18
Unit18: cup
Item18
Method18
Quantity19
Unit19: cup
Item19
Method19
Quantity20: 1
Unit20: cup
Item20: Ginger
Method20: grated
Quantity21
Unit21: cup
Item21
Method21
Quantity22
Unit22: cup
Item22
Method22
Quantity23
Unit23: cup
Item23
Method23
Quantity24
Unit24: cup
Item24
Method24
Quantity25
Unit25: cup
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Method25
Quantity26
Unit26: cup
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Method26
Quantity27
Unit27: cup
Item27
Method27
Quantity28
Unit28: cup
Item28
Method28
Quantity29
Unit29: cup
Item29
Method29
Quantity30
Unit30: cup
Item30
Method30
Instruction1: Gather all the ingredients. Check your 2 skin-on salmon fillets for scales and tiny bones. For bones, run your fingers along the flesh surface and sides to feel for the hard tips of any bones and pull them out with fish boning tweezers. For scales, run your fingers back and forth across the skin to find any scales and scrape them off with the flat edge of a knife.
Instruction2: In a large bowl or flat tray, mix the marinade ingredients: 2 Tbsp miso, 1 Tbsp sake, 1 Tbsp mirin, 1 Tbsp soy sauce, and ¼ tsp toasted sesame oil.
Instruction3: If your salmon is not cut into fillets yet, cut it into individual portions so that they cook faster and evenly. The typical American serving size is 6 oz (170 g). Then, place the salmon in the bowl with the marinade, skin side up.
Instruction4: Spoon the marinade on top of the salmon, making sure to coat the sides and skin. Cover and keep it in the refrigerator for 1–2 hours for fillets up to 1 inch (2.5 cm) at the thickest part. Marinate for 3 hours for a thicker cut.
Instruction5: Turn on the broiler to High (550ºF/288ºC) with a rack placed in the center position, 9 inches (23 cm) away from the top heating element. Preheat for 5 minutes. Tip: When broiling, you don‘t adjust the oven temperature; instead, you control the distance between the heating element and the surface of the food. It‘s similar to using hotter and cooler zones on your grill.
Instruction6: Next, take the salmon out of the refrigerator and remove any excess marinade completely; otherwise, the miso may burn during broiling.
Instruction7: I take the additional step of scraping off the excess marinade with an offset spatula or butter knife (optional). Next, place the salmon pieces skin side down on the prepared baking sheet.
Instruction8: Broil the salmon until the thickest part of the fillet registers an internal temperature of 125–130°F* (52–54ºC), for roughly 10–13 minutes. You do not need to flip the salmon during broiling. If you prefer it medium rare, you can stop cooking at 120ºF (49ºC). *Please note that the USDA recommends cooking fish to an internal temperature of 145°F (63ºC); however, the residual heat will continue to cook the salmon, resulting in overcooked fish.
Instruction9: Meanwhile, cut the green onions diagonally into thin slices. Serve the Miso Salmon and top with ½ tsp toasted white and black sesame seeds and 1 green onion/scallion thinly sliced (both toppings are optional). I like to serve this salmon with Ginger Rice. Enjoy!
Instruction10