Savoury and sweet, a subtle glaze for a clean and simple meal.
Mechanic
The miso paste acts as both marinade and glaze. White miso is sweeter and milder; red miso is deeper and saltier. The marinade will start to firm up the fish as the salt draws out moisture. This is not a problem and actually helps the glaze adhere. Pull at 50–53°C for medium.
Ingredients
- 60–120 ml white or red miso (¼–½ cup)
- 80 ml sake (⅓ cup)
- 2 tablespoons soy sauce
- 60 ml brown sugar (¼ cup, packed)
- 1–2 tablespoons extra-virgin olive oil
- 4 salmon fillets (~150 g each)
Method
Whisk miso, sake, soy sauce, sugar, and oil together until smooth. The consistency should be like thick peanut butter.
Coat salmon fillets completely. Marinate for at least 30 minutes; up to 2 days in the fridge for deeper flavour and firmer texture.
Scrape off excess marinade (it burns). Bake at 220°C (425°F) until 50–53°C in the thickest part (medium), about 8–10 minutes. Or broil, about 3–4 minutes per side for standard fillets.
To serve
Over steamed rice or alongside simple roasted veg. Garnish with thinly sliced green onions and sesame seeds.
Notes
- The sake can be reduced to 2 tablespoons if you prefer a stronger miso flavour.
- Works equally well on black cod or halibut.