This miso-marinated salmon is super easy and full of flavor. Umami — an overly-used word but still sought after — is what I’ll use to describe this dish. You can use pre-cut filets for easy serving, but I like the generous look of a whole filet. I’m currently marinading chicken and tofu with the same recipe, will report back with results.
Miso Salmon
Serves 2-3 people
Ingredients
1 skin-on salmon filet (1 pound), bones removed
Sesame seeds, for garnish optional)
Green onions or cilantro, for garnish (optional)
Marinade
4 Tbsp ( 68 grams) white miso
2 Tbsp sake
1 Tbsp mirin
1 tsp sugar
1 tsp soy sauce
Instructions
Add all of the marinade ingredients into a ziplock bag. Using your hands, massage the bag until the ingredients mix together. Pat the salmon fillet dry and add to the bag. Marinate overnight or at least for 4 hours.
Heat the oven to 375F and line a baking dish with a sheet.
Remove the salmon from the ziplock bag and bake, skin-side down for 10-15 minutes until done. You may need more or less time depending on the size of your filet. Garnish with sesame seeds and greens onions. Serve immediately.
Cooking Notes:
The salmon will keep cooking when you take it out of the oven, don’t overcook it.
Alternatively, cook the salmon in a pan or over the grill.
The salmon marinade will last up to 3 days in the fridge if you need to prep ahead of time.