Ingredients:
- 80g (⅓ cup) White (Shiro) Miso Paste
- 45g (3 tbsp) Honey or Maple Syrup
- 30ml (2 tbsp) Dry Cooking Sake (or dry sherry)
- 30ml (2 tbsp) Mirin (Japanese Sweet Rice Wine)
- 15ml (1 tbsp) Light Soy Sauce (or Tamari for gluten-free option)
- 1 tbsp Fresh Ginger, finely grated
- 1 tsp Fresh Garlic, minced (optional, but recommended)
- ½ tsp Toasted Sesame Oil
- 4 x 175g (6 oz) skin-on or skinless salmon fillets (about 2.5 cm / 1 inch thick)
- 1 tbsp Sesame Seeds, toasted (Garnish)
- 2 tbsp Spring Onions (Scallions), thinly sliced (Garnish)
Instructions:
- Combine the Marinade: In a mixing bowl, whisk together the miso paste, honey (or maple syrup), sake, mirin, soy sauce, grated ginger, minced garlic (if using), and sesame oil until completely smooth.
- Prep the Salmon: Pat the salmon fillets thoroughly dry with kitchen paper. This is essential for achieving a good sear and preventing the marinade from becoming watery.
- Marinate: Place the dried fillets into a shallow dish or bag. Pour the marinade over the salmon, ensuring they are evenly coated. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours.
- Preheat the Oven: Preheat the oven to 200°C / 400°F (Gas Mark 6). Line a baking tray with baking parchment or foil.
- Clean the Fish: Carefully remove the salmon fillets from the marinade. Crucially, use a clean spoon or kitchen paper to gently scrape off the excess marinade clinging to the fish. Discard the leftover marinade.
- Bake: Place the salmon fillets, skin-side down (if using skin-on), on the prepared baking tray. Bake in the preheated oven for 10–12 minutes.
- Glaze and Finish: After 10–12 minutes, turn the oven function to the broiler/grill setting (High). Broil for 1–3 minutes, watching constantly, until the top of the salmon is deeply golden brown, sticky, and caramelized.
- Rest and Serve: Remove the salmon from the oven and let it rest on the tray for 2 minutes. Garnish generously with toasted sesame seeds and sliced spring onions before serving.