Miso Baked Salmon

Name: Miso Baked Salmon
Yield: 4 servings
Ingredients: 14-18 oz / 400-500g Fresh salmon fillet; ¾ cup / 200g Miso; 2 Tbsp / 30g Sake; 1 Tbsp / 15g Mirin; 1 Tbsp / 15g Sugar; 1-2 Scallions, thinly sliced; 1 Tbsp White Sesame Seeds; as needed Shishito or Padron Peppers, pan fried; as needed Rice, steamed

This classic Japanese dish is easily prepared at home. Served with steamed rice and miso soup for the full experience.

Recipe byKentaro Torii

Makes4 servings

DietariesDairy-free, Gluten-free option

Ingredients

Ingredient quantities shown in U.S. units.

Miso Salmon

14-18 oz400-500gFresh salmon fillet
¾ cup200gMiso
2 Tbsp30gSake
1 Tbsp15gMirin
1 Tbsp15gSugar

Assembly

1-21-2Scallions, thinly sliced
1 Tbsp1 TbspWhite Sesame Seeds
as neededas neededShishito or Padron Peppers, pan fried
as neededas neededRice, steamed

Method

Miso Salmon

Cut salmon fillet into 4 pieces, ideally 100-120g (3.5-4 oz) per piece.
Use fishboning tweezers to remove the bones.
Salt it lightly and let it rest for 30 minutes, then blot excess water with a paper towel.
Mix all of the ingredients for the marinade in a large bowl.
Spoon half the marinade on a tray and place the salmon fillets on top, then cover them evenly with the remaining marinade.
Cover the tray with cling film and leave it in the fridge to marinate for a minimum of 3 hours and up to overnight.
Remove the salmon fillets from the marinade, and use a spatula or spoon to remove the excess marinade from the surface of the salmon then wipe off the remaining miso with a paper towel.
Bake the fish at 200°C/400°F for 10 minutes or broil it under low flame until tender and lightly charred around the edges.

To Assemble

Sprinkle salmon with white sesame seeds and scallions.
Serve it with a bowl of rice and fried peppers!