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Miso-yaki Salmon
Salmon marinated in a balanced sweet-and-salty miso glaze — rich and savory like teriyaki but with deeper umami from miso.
Course: Entrée
Cuisine: Japanese
Servings: 4
Ingredients
- 4 to 6 (1-1/2 lbs.) fresh wild salmon fillets
- 1 c. mirin
- 1 c. sake
- 1/2 c. orange juice
- 1 c. sugar
- 1 T. soy sauce
- 1 1/2 c. white miso paste
- 2 T. red miso paste
- 1 T. sesame oil
- 1 T. fresh chives chopped
Instructions
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Make the marinade by combining mirin, sake, orange juice and sugar in a small saucepan. Bring to a gentle simmer, stirring until the sugar dissolves. Let it simmer 3–5 minutes to cook off the alcohol and concentrate the flavors.
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Remove the pan from heat and whisk in the soy sauce, white miso and red miso until the mixture is smooth and creamy. Stir in the sesame oil. Allow the marinade to cool completely.
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Place the salmon fillets in a resealable plastic bag or shallow container and pour the cooled marinade over them. Gently massage the sauce into the fish so each piece is well coated. Refrigerate and marinate overnight for best flavor.
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When ready to cook, preheat the oven to 350°F (175°C).
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Remove the salmon from the marinade and gently wipe off excess sauce with a paper towel. Pat the fillets dry to ensure a good sear.
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Heat a thin layer of oil in a large ovenproof skillet over medium-high heat. Sear the salmon 2–3 minutes per side until nicely browned. Transfer the skillet to the preheated oven and bake until the fish is cooked through to your liking (time will vary by thickness). Garnish with chopped chives before serving.
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Cook’s note: White and red miso are available at Asian markets and many health food stores; use what you prefer for sweetness and depth.