Miso Salmon ATK
Easy
Miso-glazed salmon promises firm, flavorful fish with a glazed, lacquer-like exterior but takes 3 days to prepare. We wanted to make a dish that pulled back on the traditional approach (and shortened the process) but still achieved the depth of sweet-s
Prep
Cook
| Category: | Fish |
| Cuisine Type | Asian |
Ingredients
For
4
Person(s)
Ingredients
| 1/2 cup Miso Paste (light) |
| 1/4 cup Sugar |
| 3 tbsp Saki |
| 3 tbsp Mirin |
| 4 Salmon Filets (Skin on) |
| Lemon Wedges |
Miso Salmon ATK Directions
- Whisk miso, sugar, sake, and mirin together in medium bowl until sugar and miso are dissolved (mixture will be thick). Dip each fillet into miso mixture to evenly coat all flesh sides. Place fish skin side down in baking dish and pour any remaining miso mixture over fillets. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
- Adjust oven rack 8 inches from broiler element and heat broiler. Place wire rack in rimmed baking sheet and cover with aluminum foil. Using your fingers, scrape miso mixture from fillets (do not rinse) and place fish skin side down on foil, leaving 1 inch between fillets.
- Broil salmon until deeply browned and centers of fillets register 125 degrees, 8 to 12 minutes, rotating sheet halfway through cooking and shielding edges of fillets with foil if necessary. Transfer to platter and serve with lemon wedges.
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Notes
Note that the fish needs to marinate for at least 6 or up to 24 hours before cooking. Use center-cut salmon fillets of similar thickness. We find that the best way to ensure uniformity is to buy a large center-cut fillet (1 1/2 to 2 pounds if serving 4) and cut it into 4 equal pieces.Yellow, red, or brown miso paste can be used instead of white.
