How to Make Showstopping Miso-Marinated Salmon

white miso paste

🥗Healthier: yellow miso paste

💰Cheaper: soybean paste

Yellow miso is lower in sodium and still provides umami flavor.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without the alcohol.

mirin

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey provides sweetness and a similar glaze effect.

Start by combining 1/2 cup of white miso, 1/4 cup of white sugar, 3 tablespoons of sake, and 3 tablespoons of mirin in a bowl to create the marinade.

Whisk the mixture together until it's fairly smooth, resembling a savory applesauce.

Check the salmon for pin bones and remove any with tweezers or pliers.

Cut a 1.5 to 2 pound piece of salmon down the center, then cut those halves into quarters to create four 6 to 8 ounce fillets.

Dip each salmon fillet into the miso marinade, ensuring it's well coated, then transfer to a 9 by 13 baking dish, skin-side down.

Spread the remaining miso paste over the top of the salmon for good coverage.

Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Preheat the broiler and place a piece of foil on the broiler rack for easier cleanup.

Remove excess miso paste from the salmon fillets with your hands, ensuring not to wash them under water.

Place the salmon fillets skin-side down on the broiler rack with about an inch of space between each piece.

Broil the salmon for 8 to 12 minutes until the internal temperature reaches 125°F for farm-raised salmon or 120°F for wild salmon, rotating the salmon as needed.

If the edges start to brown too much, use the foil to shield them from direct heat.

Once done, transfer the salmon to a platter and serve with lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens