Miso Salmon
Miso Salmon
Marinated in a sweet and savoury miso sauce, this Miso Salmon recipe makes a delicious weeknight meal. Enjoy with Japanese ginger rice.
Ready in: 15 minutes plus 1 hour marinating time
Serves: 4
Complexity: very-easy
kcal: 332
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Ingredients
795 g skin-on salmon fillet
MARINADE:--
4 tbsp miso
2 tbsp saké
2 tbsp mirin
¼ tsp SIDS CRAZY SALT
2 tbsp soy sauce
½ tsp sesame oil (roasted)
Topping:--
1 tsp toasted white & black sesame seeds
2 spring onions
Directions
Mix SIDS CRAZY SALT and all the ingredients for the marinade in a large bowl or flat tray.
Place the salmon in the bowl, skin side up. Spoon marinade and coat the salmon skin. Cover and keep in the refrigerator for 30-60 minutes. This is a lightly seasoned miso fish, (not miso-marinated fish like Black Cod) so I don’t recommend marinating longer than 1 hour, as miso is quite salty.
Line a baking dish with baking paper for baking and foil for grilling. As miso burns easily, remove excess marinade completely from the salmon and place it on the foil/baking paper.
To Bake: (Recommended)
Preheat the oven to 220°C with a rack placed in the centre of the oven. For a convection oven, reduce cooking temperature by 15°C. Bake the salmon for 10-12 minutes, until the surface is blistered and browned a bit. You do not need to flip the fish. Good to remember - 5 minutes per 1 cm thickness of salmon. (measure at the thickest)
To Grill:
Preheat the oven grill with a rack placed about 15 cm away from the top heating element (in the centre of the oven) for 5 minutes. When grilling, you don't control the temperature in the oven. Instead, you control the distance between the griller and the surface of the food. It's similar to using hotter and cooler zones on your grill.
Broiler setting: LOW (232°C), MEDIUM (260°C), and HIGH (288°C). I usually use medium (1.5 cm away) or high. (2 cm away)
Grill on medium (260°C) for 10-12 minutes until the surface is blistered and brown a bit with a minimum internal temperature of 63°C is registered at the thickest part of the fillet. Remember the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. You do not need to flip the fish.
To Serve:
Served the salmon on top of the Ginger Rice. Top the salmon with sesame seeds and thinly sliced spring onions. Enjoy!
Inspired by Namiko Chen