Kenji's Cooking Show

Ingredients

• 2 pieces Wild Atlantic Salmon Fillet (Skin on, about 6‑8 oz each)
• 0.25 cup White Miso Paste (Sweet (shiro) miso, room temperature)
• 0.33 cup Sake (Japanese rice wine, optional – can substitute dry white wine or chicken broth)
• 1 tsp Rice Vinegar (Adds a touch of acidity)
• 2 tbsp Soy Sauce (Low‑sodium preferred)
• 0.25 cup Brown Sugar (Can substitute with honey or white sugar)
• 2 tbsp Olive Oil (Extra‑virgin, for glaze and vegetables)
• 8 oz Broccolini (Trimmed, ends cut)
• 4 oz Maitake Mushrooms (Torn into bite‑size pieces)
• 2 cups Arugula (Baby arugula for salad)
• 0.5 cup Cherry Tomatoes (Halved)
• 0.25 cup Red Onion (Thinly sliced)
• 0.25 cup Cucumber (Diced)
• 2 tbsp Sesame Dressing (Store‑bought or homemade)
• 1 tsp Black Sesame Seeds (For garnish)
• 2 tbsp Soy Sauce (for teriyaki glaze) (Low‑sodium)
• 2 tbsp Mirin (Sweet Japanese rice wine)
• 2 tbsp Sugar (for teriyaki glaze) (Granulated)

Instructions

1. Remove Pin Bones

   Run your finger along the top side of the salmon fillet to locate the pin bones. Using needle‑nose tweezers, pull each bone out in the direction it’s pointing, taking care not to tear the skin.

   Time: PT5M

2. Make Miso Glaze

   In a mixing bowl, whisk together white miso, sake, rice vinegar, soy sauce, brown sugar, and olive oil until smooth.

   Time: PT5M

3. Marinate Salmon

   Place the salmon fillet skin‑side down on a plate, pour the miso glaze over it, and turn to coat both sides. Let sit at room temperature for 5 minutes (or up to 2 days refrigerated for deeper flavor).

   Time: PT5M

4. Preheat Oven

   Preheat the pizza oven (or conventional oven) to 450°F (230°C). If using a broiler, set to high and let heat up fully.

   Time: PT45M

   Temperature: 450°F

5. Prepare Vegetables

   Toss broccolini and maitake mushrooms with a drizzle of olive oil, salt, and pepper on a separate plate.

   Time: PT5M

6. Arrange on Baking Sheet

   Line a baking sheet with foil. Place the salmon skin‑side down in the center. Arrange the seasoned vegetables around the fish. Fold a loose tent of foil over the edges of the salmon to protect it from direct heat.

   Time: PT5M

7. Roast Salmon and Vegetables

   Place the sheet in the oven. Roast at 450°F for 5 minutes, then reduce heat to 350°F (175°C) and continue roasting for another 5‑7 minutes, or until the salmon flakes easily and reaches an internal temperature of 120‑125°F for rare‑medium. Vegetables should be tender‑crisp.

   Time: PT10M

   Temperature: 350°F

8. Make Optional Teriyaki Glaze

   While the salmon cooks, combine soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a gentle boil, then reduce heat and simmer until the mixture thickens to a syrupy consistency, about 5‑7 minutes.

   Time: PT10M

   Temperature: medium heat

9. Rest and Finish

   Remove the salmon from the oven and let rest for 5 minutes. Drizzle the teriyaki glaze over the fish and vegetables, then sprinkle with black sesame seeds. Toss the arugula salad with sesame dressing and serve alongside.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Wild Atlantic Salmon Fillet: Black Cod, Sablefish, Chilean Sea Bass
• Instead of White Miso Paste: Yellow Miso, Red Miso
• Instead of Sake: Dry White Wine, Chicken Broth
• Instead of Rice Vinegar: Apple Cider Vinegar (use less)
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Brown Sugar: Honey, White Granulated Sugar
• Instead of Olive Oil: Canola Oil, Vegetable Oil
• Instead of Broccolini: Broccoli Florets
• Instead of Maitake Mushrooms: Shiitake Mushrooms, Portobello
• Instead of Arugula: Spinach, Mixed Greens
• Instead of Cherry Tomatoes: Grape Tomatoes
• Instead of Red Onion: White Onion
• Instead of Cucumber: Zucchini
• Instead of Sesame Dressing: Soy‑ginger vinaigrette
• Instead of Black Sesame Seeds: White Sesame Seeds
• Instead of Soy Sauce (for teriyaki glaze): Tamari
• Instead of Mirin: Honey mixed with a splash of rice vinegar
• Instead of Sugar (for teriyaki glaze): Brown Sugar

Equipment Needed

• Pizza Oven or Conventional Oven with Broiler
• Baking Sheet
• Aluminum Foil
• Mixing Bowl
• Small Whisk
• Needle‑Nose Tweezers or Pliers
• Sharp Knife
• Cutting Board
• Saucepan
• Spatula
• Tongs
• Measuring Cups and Spoons
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Removing pin bones without tearing the skin
• Balancing the miso glaze’s salty‑sweet profile
• Using a foil tent to prevent the glaze from burning
• Adjusting oven temperature after the initial high‑heat sear

Chef Tips from the Video

• Leave the skin on for a protective barrier and extra flavor.
• For an ultra‑crisp skin, pat it dry with paper towels before glazing.
• If you don’t have a pizza oven, a standard oven’s broiler works perfectly.

Troubleshooting

Storage

Refrigerator: Store leftover salmon and glaze in airtight containers for up to 2 days.

Freezer: Freeze cooked salmon (without glaze) in a freezer‑safe bag for up to 1 month; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The miso glaze can be prepared up to 3 days in advance and refrigerated.
• Salmon may be marinated for up to 48 hours for extra moisture; keep covered and chilled.
• Teriyaki glaze stores well in a sealed jar in the fridge for up to a week.

Frequently Asked Questions