Miso salmon recipe
Absolutely! Let’s dive into the wonderful world of Miso salmon recipe—a dish that combines simplicity, impressive flavors, and the natural goodness of salmon.
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Ingredients
- 2 skin-on salmon fillets ¾ lb, 340 g; ideally, less than 1 inch or 2.5 cm thick; 4–6 oz or 113–170 g per fillet
For the Marinade:
- 2 Tbsp miso use any type of miso; I used Hikari Miso Organic White Miso
- 1 Tbsp sake
- 1 Tbsp mirin
- 1 Tbsp soy sauce
- ¼ tsp toasted sesame oil
For the Garnish (optional):
- ½ tsp toasted white and black sesame seeds
- 1 green onion/scallion chopped
Instructions
Before You Start:
- This recipe requires a marination time of 1–2 hours.
Prepare the Salmon:
- Gather all the ingredients. Check your salmon fillets for scales and tiny bones. For bones, run your fingers along the flesh and pull them out with fish tweezers. For scales, scrape them off using the flat edge of a knife.
Prepare the Marinade:
- In a large bowl or tray, mix the marinade ingredients: miso, sake, mirin, soy sauce, and sesame oil.
Marinate the Salmon:
- If your salmon isn’t already cut into fillets, cut them now for even cooking. Place the salmon in the marinade, skin side up, and coat the fillets well. Cover and refrigerate for 1–2 hours. For thicker cuts, marinate for up to 3 hours, but do not marinate overnight, as the salmon may become too salty.
To Broil (for fillets less than 1 inch thick):
- Preheat the broiler to High (550ºF/288ºC) with a rack in the center position (9 inches away from the heat). Line a baking sheet with aluminum foil, and lightly coat it with oil.
- Remove the salmon from the marinade, scraping off excess marinade to prevent burning. Place the fillets skin side down on the prepared baking sheet.
- Broil the salmon for 10–13 minutes until the internal temperature reaches 125–130°F (52–54ºC). If you prefer medium-rare, stop cooking at 120ºF (49ºC). No need to flip the salmon during broiling.
To Bake (for thicker fillets):
- Preheat the oven to 425°F (218ºC). Line a baking sheet with parchment paper, and place the salmon skin side down.
- Bake for 18–20 minutes or until the internal temperature reaches 125–130°F (52–54ºC). Use an oven probe for more accuracy. If you prefer medium-rare, stop cooking at 120ºF (49ºC). Optional: broil for 3 minutes at the end for a nice char.
To Serve:
- Serve the miso salmon with a sprinkle of toasted sesame seeds and chopped green onions. Enjoy with rice or a side of your choice!
To Store:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for a month.
Nutrition
Serving: 1serving | Calories: 303kcal | Carbohydrates: 3g | Protein: 40g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 2g | Cholesterol: 109mg | Sodium: 423mg | Potassium: 1003mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg
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