Miso Salmon

Ingredients

• FOR THE MARINADE
• 3 tbsp white miso paste (or mixed miso)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake (optional but recommended)
• 1 tbsp honey or sugar
• 1 tsp sesame oil
• 1 clove garlic, grated
• 1 tsp grated ginger
• FOR THE SALMON
• 4 salmon fillets, skin on
• 1 tbsp oil (for baking tray if needed)
• Sesame seeds, to garnish
• Spring onions, finely sliced, to garnish

Steps

1. In a bowl, whisk the miso paste, soy sauce, mirin, sake, honey, sesame oil, garlic and ginger together. The marinade should be thick yet spreadable. Add a splash of water if needed.
2. Put the salmon fillets in a shallow dish or resealable bag and spoon the marinade over them, coating each piece fully. Marinate for at least 30 minutes. For deeper flavour, 2–12 hours in the fridge is ideal.
3. Heat the oven to 200°C (fan 180°C). Set the salmon skin side down on a lined baking tray. Bake for 10–12 minutes or until the salmon is just cooked and the glaze has caramelised.
4. If the glaze needs more caramelisation to suit your taste, you can put the salmon under a hot grill (broiler) for a couple of minutes. Watch closely so the salmon does not overcook. The source also points to its grilling and broiling notes.
5. Scatter sesame seeds and sliced spring onions over the fish.
6. Serve the salmon with steamed or fried rice, pak choi, noodles or a simple salad. The glaze goes well with almost anything.