Miso-Marinated Salmon
Succulent salmon fillets glazed in a savory-sweet white miso marinade—an easy way to bring restaurant-quality flavor to your kitchen. The marinade comes together quickly, and the fish can be marinated 1–3 days ahead. It’s a simple method that delivers rich umami with minimal hands-on time.
Caloric content: 420kcal
Make the marinade
In a small saucepan, combine 60 ml mirin and 60 ml sake and bring to a light simmer for about 30 seconds. Reduce heat to low, add 80 ml white miso paste and 1 tbsp granulated sugar. Whisk thoroughly until smooth and the sugar is dissolved. Remove from heat and transfer to a metal or glass bowl to cool to room temperature.
Prepare and marinate
Pat the salmon fillets dry with paper towels (do not rinse). Place the fillets skin-side up in a shallow dish. Pour the cooled marinade over the fish, making sure it touches all sides. Cover tightly with plastic wrap and refrigerate for 1 to 3 days; if the marinade doesn’t fully cover the fish, turn the fillets halfway through the marinating time.
Broil
Preheat the oven broiler. Scrape off any excess marinade and arrange the fillets skin-side down on a parchment-lined baking sheet. Broil for 8–15 minutes depending on thickness, until the surface is caramelized. Aim for an internal temperature of 50–55°C for medium or about 60°C for well done.
Serving and storage
Sprinkle the cooked salmon with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice and vegetables like broccoli. Cool leftovers and store in an airtight container in the refrigerator for up to 3 days.
Serve the miso salmon with steamed rice and vegetables; sprinkle with toasted sesame seeds and sliced green onions. Store leftovers in an airtight container in the refrigerator for up to 3 days. To see how a 420-kcal serving fits into your day, you can work out your daily calorie needs in about a minute. Variations: swap the sake for dry sherry, or use a little honey instead of sugar for a deeper sweetness.
