Miso Glazed Salmon
Yield: 4 Servings
Ingredients
3/4 cup miso (white preferred, but any will do)
1/3 cup sugar
1/3 cup sake (rice wine)
2 teaspoons grated fresh ginger (use as Microplane)
1 pound skin-on salmon fillet, about 1 1/2 inches thick
Method
- Whisk the miso, sugar, sake, and ginger in a glass bowl until it forms a thick, wet paste
- Place salmon in a 1-gallon plastic bag and pour the marinade into the bag; seal it, pressing out as much air as possible and refrigerate at least 5 hours and up to 24.* To avoid bag leaks place into a bowl prior to refrigeration. Flip the bag occasionally to make sure the fish marinates evenly
- Remove the fish from the marinade**
- Lay the pieces on the rack, broiler pan or baking dish skin side down. Spoon 1 tablespoon of the marinade on top of each piece of fish and spread in a thin coat
- Broil the salmon until the center is still translucent when checked with the tip of a paring knife and registers 125 degrees for medium-rare, about 7 to 10 minutes
- If baking, bake at 400 degrees approximately 10-12 minutes
*Ran out of time and want fish in less than 45 minutes? Slide a paring knife gently into salmon to open up the meat and pour marinade over it. Seal it tightly in a plastic sealed bag (or 2) and massage the fish for up to 3 minutes. Refrigerate for no less than 45 minutes.
**You may cook down the remaining miso from bag in a small saucepan and glaze the salmon once taken out of the oven.