Miso salmon recipe- How to cook the most popular Japanese salmon dish

Ingredients

• 2 pieces Salmon Fillet (Skin‑on, about 200‑250 g each; use fillet for oven, steak for grill)
• unspecified Miso Paste (Japanese red or white miso; provides the umami base)
• unspecified Mirin (Sweet Japanese rice wine)
• unspecified Sake (Japanese cooking sake)
• unspecified Sesame Oil (Toasted sesame oil adds nutty aroma)
• unspecified Soy Sauce (Light soy sauce for saltiness)
• unspecified Fresh Ginger Juice (Optional, adds bright zing; about 1 tsp per 2 fillets)
• unspecified Sugar (Optional, balances the salty miso; about 1 tsp)
• unspecified White Sesame Seeds (For garnish)
• unspecified Black Sesame Seeds (For garnish)
• unspecified Scallion (Thinly sliced for garnish)
• unspecified Cooking Oil (Neutral oil (vegetable or canola) for brushing foil and pan)
• 1 sheet Aluminum Foil or Parchment Paper (Lined on baking pan; brush with oil before placing salmon)

Instructions

1. Make the Miso Marinade

   In a mixing bowl combine miso paste, mirin, sake, sesame oil, soy sauce, optional ginger juice, and optional sugar. Whisk until smooth.

   Time: PT5M

2. Score the Salmon

   Using a sharp knife, make shallow diagonal cuts (about ½ inch deep) on the thickest part of each salmon piece to help the marinade penetrate.

   Time: PT5M

3. Marinate the Salmon

   Place the salmon in a container, pour the miso glaze over it, and rub it into the flesh and cuts. Cover and refrigerate for at least 1 hour (up to 24 hours for deeper flavor).

   Time: PT1H

4. Preheat Oven (Oven Method)

   Set the oven to 230 °C (broil setting) and let it heat while you finish prep.

   Time: PT10M

   Temperature: 230°C

5. Prepare Baking Sheet

   Line a baking sheet with aluminum foil or parchment paper and brush a thin layer of cooking oil onto the surface.

   Time: PT5M

6. Remove Excess Marinade (Oven)

   Take the marinated salmon out of the fridge and gently wipe off excess glaze with a paper towel; this prevents the miso from burning.

   Time: PT5M

7. Broil the Salmon (Oven)

   Place the salmon skin‑side down on the prepared sheet, leaving about 1 inch between pieces. Broil for 10‑12 minutes, or about 5 minutes per half‑inch of thickness, until the edges are lightly charred and the flesh flakes easily.

   Time: PT12M

   Temperature: 230°C

8. Concentrate Marinade (Grill Method)

   If you plan to grill, pour the remaining miso glaze into a small saucepan and bring to a gentle boil for 2‑3 minutes to thicken.

   Time: PT5M

9. Heat Grill Pan

   Add a tiny drizzle of cooking oil to a non‑stick grill pan and heat over medium heat until the oil shimmers.

   Time: PT2M

10. Grill the Salmon

    Place the salmon skin‑side down in the pan. After 3‑4 minutes, gently drag the fish once to create a criss‑cross grill mark, then flip carefully and cook another 3‑4 minutes until the glaze caramelizes and the fish is just cooked through.

    Time: PT8M

11. Garnish and Serve

    Transfer the cooked salmon to a serving plate over a bed of rice, sprinkle with white and black sesame seeds, and scatter sliced scallions on top.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g