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

1. 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. 

2. Heat the oven to 375F and line a baking dish with a sheet. 

3. 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.