Salmon has always been my go-to when I crave something quick yet fancy—like that feeling when you accidentally dress up for a casual dinner and end up being the best-dressed person there. This miso-glazed version? It’s like wrapping your taste buds in a warm blanket on a chilly evening. Just imagine the savory umami explosion, a little sweet, a bit tangy, all while reminiscing about that time you tried sushi for the first time and were pleasantly surprised.
Steps
- Prepare the miso marinade by combining miso, sake, mirin, soy sauce, and sesame oil in a bowl. Cut the salmon into individual fillets if not done already to ensure even cooking.
- Place the salmon, skin-side up, into the marinade, ensuring it coats all sides. Cover and refrigerate for 1-2 hours, or up to 3 hours for thicker fillets.
- Preheat your broiler to high and line a baking sheet with aluminum foil, brushing it lightly with oil. Remove the salmon from the marinade and ensure excess marinade is scraped off to prevent burning.
- Position the salmon fillets, skin-side down, on the prepared sheet. Broil for about 10-13 minutes, until the internal temperature reaches 125–130°F (52–54ºC), without flipping the fillets.
- Once broiled, remove from the oven and sprinkle with toasted sesame seeds and sliced green onions if desired. Serve the salmon immediately, pairing it with sides like ginger rice for a complete meal.
Ingredients
- 2 skin-on salmon fillets (total ¾ lb or 340 g; each fillet 4–6 oz or 113–170 g)
- 2 tablespoons white miso
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- ¼ teaspoon toasted sesame oil
- Optional garnishes: ½ teaspoon toasted white and black sesame seeds, 1 green onion/scallion thinly sliced
Nutritional Values
Calories: 308 kcal | Carbohydrates: 3 g | Protein: 40 g | Fat: 13 g | Saturated Fat: 2 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 4 g | Cholesterol: 109 mg | Sodium: 423 mg | Potassium: 1003 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 144 IU | Vitamin C: 1 mg | Calcium: 36 mg | Iron: 2 mg
FAQ
- What is the recommended internal temperature for cooking salmon?
- The USDA recommends cooking salmon to an internal temperature of 145°F (63ºC). However, many chefs suggest cooking it to 125-130°F (52-54ºC) to prevent overcooking, as the residual heat will continue to cook the fish after it’s removed from the oven.
- Can I marinate the salmon overnight?
- It’s not advised to marinate salmon overnight when using miso, as it can become too salty. For optimal flavor, marinate the salmon for 1-2 hours. If you find it needs more flavor, you can adjust the marinade duration to your preference.
- What are the differences between broiling and baking salmon?
- Broiling involves cooking the fish using infrared energy from the heating element, which is faster and results in a nicely browned exterior. Baking uses hot air to cook the fish more slowly, which might result in a drier surface but is more hands-off. Choose broiling for thin, fatty fish and baking for thicker fillets.
- How can I tell if salmon is done cooking?
- Salmon is done when its flesh transitions from translucent to opaque and it flakes easily with a fork. If the fish appears dry or if white protein (albumin) has surfaced, it may be overcooked.
- What can I serve with Miso Salmon for a complete meal?
- Miso Salmon pairs wonderfully with Ginger Rice for a complete meal. Other great side dishes include Japanese Egg Drop Soup, Spicy Japanese Pickled Cucumber, and Spinach Gomaae.
Tips
- Keep the Skin On: Leave the skin on the salmon while cooking to help prevent the flesh from overcooking and drying out. You can easily separate the flesh from the skin after cooking if you prefer not to eat it.
- Remove Excess Marinade: Before broiling, make sure to completely remove the excess miso marinade from the salmon to prevent it from burning. If desired, you can cook the leftover marinade with some water to create a glaze to drizzle over the cooked salmon.
- Broiling Distance and Temperature: Set your oven rack in the center position, about 9 inches (23 cm) from the broiler’s heating element, and broil on high. Adjust the distance or use a medium setting if you’re new to broiling, to avoid burning the miso or herbs.
- Use a Thermometer for Precision: To ensure perfectly cooked salmon, use a meat probe or instant-read thermometer. Aim for an internal temperature of 125-130°F (52-54ºC) for moist and tender salmon, keeping in mind that residual heat will continue to cook the fish.
Equipment
- Probe Thermometer: Useful for tracking the temperature of the salmon while it cooks in the oven.
- Instant-Read Thermometer: Handy for checking the internal temperature of the salmon quickly.
- Fish Boning Tweezers: Essential for removing small bones from the salmon fillets.
- Offset Spatula: Helpful for removing excess marinade from the salmon fillets.
