Miso Salmon
Make restaurant-quality Miso Salmon at home with this easy recipe, which features an irresistible glaze that quickly broils to caramelized perfection. The recipe is also simple to scale up for a crowd, and you can line up as many fillets as needed on a baking sheet － just keep an inch or so of space in between them.
Ingredients
- 4 (6-ounce) salmon fillets, patted dry (skin-on or skinless, as preferred)
- 3 tablespoons (45g) white miso
- 2 tablespoons (40g) honey
- 1 teaspoon (5ml) rice vinegar
- 1 teaspoon (4ml) toasted sesame oil
- 1 teaspoon fresh grated ginger, optional but adds lovely flavor
Instructions
- In a large bowl, whisk the miso, honey, rice vinegar, sesame oil, and optional ginger. Add the salmon to the bowl and gently toss to coat. Marinate at room temperature for 30 minutes if time allows. Prep ahead tip: The fish can be marinated for up to 4 hours in the fridge. If refrigerating, let it sit at room temp while the oven is pre-heating or up to 30 minutes for more even cooking.
- Preheat the broiler and set oven rack to 6 inches below broiler element (or as close to that as possible). Arrange the salmon on a foil-lined, rimmed baking sheet and spread any remaining marinade over the fillets to encourage browning.
- Broil the salmon until glossy and charred in spots. For most farmed Atlantic salmon and fattier wild (like King/Chinook), this will be about 5-6 minutes for medium-rare or 7-8 minutes for medium. Leaner wild salmon (like Coho and Sockeye; see notes) will be done in 4-5 minutes. Wild salmon is most tender when cooked to 120℉, while farmed salmon is at its best when cooked to 125℉.
Notes
- When broiling, always check food early until you know how your broiler works for a new recipe, and allow for additional time, if needed.
- If the top of the salmon is deeply golden but the inside is not cooked through, move the baking sheet to the center rack to finish cooking. This may extend the cooking time by a minute or two, but it will prevent the tops from burning.
- If the thinner ends threaten to burn before the centers are cooked through, drape a strip of foil over them.
- Because lean wild salmon varieties like Sockeye broil so quickly, there will not be sufficient time to develop a crust that is as deeply caramelized as the pictured salmon, but it will still taste great.
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