Oven Baked Salmon | Hungry Ant

white miso paste

🥗Healthier: red miso paste

💰Cheaper: soybean paste

Red miso has a deeper flavor, while soybean paste is more affordable.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar + sugar mimics mirin's sweetness with fewer calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers health benefits and is often less expensive.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is a leaner option, while canned salmon is budget-friendly.

Pour 1 cup of sake and 1 cup of mirin into a pot.

Bring the liquids to a boil to burn off the alcohol.

Measure out 2.5 cups of sugar while the liquids boil.

Once boiling, flambe the mixture to cook out the alcohol.

Lower the heat and add the sugar to the pot, stirring until dissolved.

Add about 3/4 of the pack of white miso to the pot and mix until dissolved.

Simmer the mixture, stirring occasionally to prevent burning, until it thickens and darkens in color.

Remove the pot from heat and cool the miso mixture using an ice bath.

Save some of the cooled miso mixture for a sauce and put it in a sauce bottle.

Coat the salmon pieces in the remaining miso marinade, ensuring even coverage.

Wrap the bowl with plastic wrap and marinate the salmon in the refrigerator for 3 days, mixing once a day.

After marinating, remove the salmon from the refrigerator and wipe off excess marinade.

Place the salmon on a sheet pan.

Preheat the oven to 425°F.

Bake the salmon in the oven for 12 to 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens