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Miso-Marinated Salmon

Amanda
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For those of us in places where salmon is life (aka the Midwest because we generally can’t reliably find good, fresh fish besides salmon-and that’s still a toss-up sometimes) or for people who just love salmon, this recipe is a real winner because it’s a completely new way to cook and experience the fish!  The flavors are Asian, but it produces something you’re unlikely to have tasted before.  Plus it’s a quick dinner (aside from the marinating time!) because a) it’s fish and b) it’s broiled to cook. This recipe is a riff on the famous version done by Nobu Matsuhisa (from Nobu)-he marinates uber-fresh black cod in a miso-mirin marinade for 2 to 3 days before it sees the customer’s table.  Luckily, we don’t have to wait that long!

Our salmon is marinated in mirin, white miso and sugar for 24 hours.  This will flavor the meat, but also contains enough salt to help the meat retain it’s moisture when cooked to be moist and flaky.  The marinade is scraped off before broiling, but the sugar in the marinade helps give us that beautiful blackened crust when broiled.  I’ve seen some recipes with ginger and garlic included, which would most def be a delicious addition.  And if I had been more mindful, I totally would have sprinkled some sesame seeds over the fish to make it even more appetizing.  Maybe next time!

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Miso-Marinated Salmon

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  • Author: Amanda
  • Yield: 4 servings 1x
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Description

Marinate salmon in a miso, sugar and mirin marinade for 24 hours and you’re on your way to the most delicious way to eat fish!  Broil until golden and caramelized, while the salmon stays moist, tender and flavorful inside.

Ingredients

Scale
  • Four 6– to 8-ounce skinless salmon fillets
  • 1/2 cup white (shiro) miso paste
  • 1/4 cup granulated sugar
  • 3 tablespoons mirin
  • 3 tablespoons sake
  • Lemon wedges, for serving
  • Sliced green onions, for serving

Instructions

  1. Place the salmon fillets in a large baking dish. Whisk together the miso paste, granulated sugar, sake, and mirin until a smooth mixture forms. It will take a little elbow grease, but it should come together into a thick paste. Pour over the salmon, ensuring both sides of the fish are in contact with some of the paste. Cover with plastic wrap and refrigerate for 24 hours. (Note: You can cook this after at least 6 hours of marinating, but 24 hours is better!)
  2. Adjust an oven rack to 8 inches from the broiler element in your oven and preheat the broiler on high.  Line a rimmed baking sheet with foil. Spray a wire cooling rack with nonstick spray and place inside the baking sheet (this will help with clean-up). Gently scrape the marinade off of the salmon. Place the fish on the prepared baking sheet, leaving a little space in between each for even cooking.
  3. Transfer the pan to the oven and broil until the salmon is cooked through and deeply browned and caramelized on top, about 10 to 12 minutes. Rotate the sheet pan halfway through cooking; you may have to move the sheet pan around to ensure each salmon piece is receiving heat and browning. If the edges start to brown too much, use pieces of aluminum foil to cover the edges and shield from the heat.  Serve with lemon wedges and sliced green onions.

Notes

Inspiration: Miso-Marinated Salmon on americastestkitchen.com

  • Category: Fish & Seafood
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