- Craig Claiborne born (1920)
- 1/4 Cup white miso
- 1 1/2 Tablespoon brown sugar
- 1/2 Teaspoon mirin
- 1/4 Teaspoon soy sauce
- Vegetable oil, for drizzling
- One 6-ounce fillet of salmon, skin on
- 1 stalk green onion (optional)
- Sliced ginger, to taste (optional)
Miso is such a prominent flavor, just a little will add a whole new dimension to a dish. This easy salmon recipe takes a little prep, a little waiting, and just 10 minutes in the oven. During the warmer months, bring this recipe outside and make it on the grill, instead.
Mix together the white miso, sugar, mirin, and soy sauce into a paste.
Drizzle vegetable oil over aluminum foil in a baking pan and place the salmon skin side down. Spread the miso paste over the salmon evenly and let marinate for 20 minutes.
Preheat your broiler. Scrape off the miso paste after 20 minutes, leaving a thin, even layer of miso. Broil, uncovered, for 8-10 minutes until just cooked through.
Alternatively, heat a grill to medium-high heat. Brush the grill with oil and place the salmon, skinless side down first, onto the grill. Grill until the salmon is nicely charred on one side and is starting to turn opaque, about 1-3 minutes. Flip the salmon and grill on the other side until cooked all the way through, about 5 minutes more.
Optional: Thinly slice green onion and ginger, briefly sauté with vegetable oil on high heat, and spoon over salmon. Serve with greens and rice.