Salmon, Baked, Miso 味噌サーモン

Ingredients

• 14 oz skin-on salmon fillet (400 g; cut in half if one big piece)

Marinade

• 2 Tbsp miso (White Miso or Awase Miso (mix of white & red miso) are recommended for this recipe)
• 1 Tbsp sake
• 1 Tbsp mirin
• 1 Tbsp soy sauce

¼ tsp sesame oil (roasted)

• ½ tsp toasted white and black sesame seeds (optional)
• 1 green onion/scallion (optional, for garnish)

Directions

Gather all the ingredients.

1. Mix all the ingredients for the marinade in a large bowl or flat tray.
2. 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.
3. Line a baking sheet with foil (for broil) or parchment paper (for baking). As miso gets burnt easily, remove excess marinade completely from the salmon and place it on the foil/parchment paper.
4. Preheat the broiler* with a rack placed about 6” (15 cm) away from the top heating element (in the middle), for 3 minutes. Broil medium/high for 10-12 minutes, depending on the thickness of the salmon, until it is a minimum internal temperature of 145°F/63ºC at the thickest part of the fillet. You do not need to flip it. *Broiler typically ranges from Medium/500ºF/260ºC to High/550ºF/288ºC.
5. Preheat the oven to 425°F/218ºC with a rack placed in the middle and bake for 10-12 minutes, you do not need to flip it. Good to remember 5 minutes per 1/2-inch thickness of salmon (measure at the thickest).

To Serve

1. I served the salmon on top of the Ginger Rice. Top the salmon with sesame seeds and thinly sliced scallion.