I love miso so darn much. If anything is miso-flavored, count me in. Although salmon is already so flavorful as-is, add in miso, it climbs to one of my favorite dishes.
My mom made miso salmon a lot when I was growing up. She would use a miso paste and dilute it with hot water and just brush it on the salmon before baking. It was pretty good (because again, it’s salmon & miso), but I wanted to see if I could create something that packs more flavor.
I don’t consider myself an experienced seafood cook, especially when it comes to using the oven. My biggest fear is obviously overbaking it and having a dry slab of fish. But I have discovered that the best way to prevent dry salmon is actually broiling it. Trust me, it’ll make the crispiest crust but inside will be the juiciest salmon you’ll ever eat.
- 16-18oz salmon fillet, skin-on (I purchased 3 pre-portioned at the butcher counter, each weighing around 6oz)
- 2 Tb miso paste
- 1 Tb mirin
- 1 Tb rice vinegar
- 1 Tb soy sauce
- 1 tsp sugar
- Optional: vegetables, sesame seeds, scallions
- In a medium bowl, whisk together miso paste, mirin, rice vinegar, soy sauce, and sugar. Place salmon in the bowl and gently rub in the miso sauce. Cover and marinate in the refrigerator for 1-2 hours.
- Turn your oven on to Broil and let it preheat for 5-10 minutes. On a lightly greased baking pan, place salmon skin side down. Brush the tops with residual miso sauce. If you’d like to roast vegetables with the salmon, put it on the pan as well!
- Broil for 10-12 minutes. Check for doneness by gently flaking the tallest part of the salmon, if it flakes easily, it is done. Top with sesame seeds and scallions, if desired.
- Because miso is very salty, opt for reduced-sodium soy sauce, if possible.
- If you are broiling vegetables along with the salmon, opt for vegetables that require a longer cooking time, such as asparagus or carrots. Quick-cooking vegetables will be done before the salmon is done.
- The broil time depends on the thickness of the salmon. My filets are typically 1 1/2 inch at the thickest part, so I usually aim for 12 minutes to cook through. If you have thinner filets, check earlier for doneness.