Ingredients:

  • 1/4 cup White Miso Paste (Shiro Miso)
  • 2 Tablespoons Mirin (Sweet Rice Wine)
  • 1 Tablespoon Sake (or Dry White Wine)
  • 1 Tablespoon Granulated Sugar (or Maple Syrup)
  • 1 teaspoon Fresh Ginger, grated
  • 4 Salmon Fillets (approx. 6 oz / 170g each), skin on or off
  • 1 teaspoon Neutral Oil (e.g., vegetable or canola)
  • 1 teaspoon Toasted Sesame Seeds (Optional Garnish)
  • 2 Tablespoons Thinly sliced Scallions (Optional Garnish)

Instructions:

  1. Adjust an oven rack to the highest or second-highest position (about 4-6 inches from the heat source). Preheat the broiler to High.
  2. Line a baking sheet with heavy-duty aluminum foil. Lightly brush the foil with a tiny amount of neutral oil.
  3. In a small bowl, whisk together the miso paste, mirin, sake, sugar, and grated ginger until the mixture is smooth and lump-free.
  4. Pat the salmon fillets very dry with paper towels. Place them on the prepared foil. Liberally spread the miso glaze over the top surface of each fillet.
  5. Place the tray in the refrigerator to marinate for a minimum of 30 minutes (up to 24 hours is better).
  6. Place the tray under the preheated broiler. Broil for 6–10 minutes, watching closely to prevent burning.
  7. The salmon is done when the glaze is deeply caramelized and the fish flakes easily, reaching an internal temperature of 145°F (63°C).
  8. Carefully remove from the oven, let it rest for 2 minutes, and garnish with toasted sesame seeds and sliced scallions before serving immediately.