Miso Salmon 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.
tip

Marinate for 45 to an hour in the fridge. Set aside for 15 to 30 minutes at room temp. before cooking.

special tool

frying pan

contain | allergen

Fish, soy, sesame

serving note

topped with this slice scallion and dust with Togarashi.!

reference | source

just one cook book

time management

prep 05h : 00m
cook 10h : 00m
total 15h:00m
Skin-on Salmon fillets less than 1" thick; about 4 - 6 oz each or 113 - 170 gram per fillet.
Miso any Miso will do. Recommended "Hikari Organic White Miso"
Sake 1 tbsp
Mirin 1 tbsp
Soy Sauce 1 tbsp
Toasted Sesame oil .25 tsp
Toasted black & white sesame 1 tsp
Green onion chopped 2 tbsp
cup
cup
cup
cup
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Next, take the salmon out of the refrigerator and remove any excess marinade completely; otherwise, the miso may burn during broiling.
  7. 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.
  8. 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.
  9. 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!