Marinated in a kickshaw and savory miso steep, this Miso Salmon recipe makes a delicious weeknight meal. Savor with Nipponese colored rice!
We eat seafood ofttimes at residence as my kindred loves all different types of search and goodies the ocean has to supply. Among the seafood, if I someone to pickax a lover seek for our pedigree then it would likely be river. River is smooth to study and I have common recipes for Teriyaki Salmon and Salted River in the foregone. Today I'm feat to portion another intelligent and unhurried salmon instruction - Miso Salmon.
INGREDIENTS
- 14 oz skin-on salmon fillet (14 oz = 400 g) (cut in half if one big piece)
Marinade:
- 2 Tbsp white miso (See Notes)
- 1 Tbsp sake
- 1 Tbsp mirin
- 1 Tbsp soy sauce
- ¼ tsp sesame oil
Topping:
- ½ tsp white and black sesame seeds (roasted/toasted) (optional)
- 1 green onion/scallion (optional, for garnish)
INSTRUCTIONS
- Gather all the ingredients.
- Miso Salmon Ingredients
- Mix all the ingredients for the marinade in a large bowl.
- Place the salmon in the bowl, skin side up. Spoon marinade and coat the salmon skin. Cover and keep in the refrigerator for 30 minutes to 1 hour. I don't recommend longer than that as miso is quite salty.
- Set the oven broiler to high and preheat for 3 minutes. Place the salmon fillets on the baking sheet lined with parchment paper. Remove excess marinade from the salmon as miso gets burnt easily while cooking. Broil the salmon at the middle rack for 10-12 minutes, depending on the thickness, until salmon is cooked through.
- Top broiled salmon with sesame seeds and thinly sliced scallion. I served the salmon on top of the Ginger Rice.
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