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Japanese Miso Salmon

Japanese Miso Salmon

A restaurant-quality whole side of salmon glazed with a savory-sweet miso marinade. It is shockingly simple to prepare and perfect for hosting guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 2 days
Total Time 25 minutes
Servings: 5 people
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 1.6 - 2.4 lb Side of salmon Skin on, center-cut preferred
  • 5 tbsp Miso paste White or yellow miso preferred
  • 2 tbsp White sugar Essential for caramelization
  • 1 2/3 tbsp Apple juice
  • 1 2/3 tbsp Sweetened water Water mixed with a pinch of sugar
  • Cooking oil As needed for barbecue method
  • Sesame seeds Toasted for garnish
  • Scallions or shallots Finely sliced for garnish

Method
 

  1. Whisk the miso paste, white sugar, apple juice, and sweetened water in a medium bowl until completely smooth.
  2. Lay salmon on plastic wrap skin-side up. Slather half the marinade on the skin, flip, and coat the flesh side with the remaining marinade.
  3. Wrap the fish tightly in plastic wrap and refrigerate for 24 to 48 hours to let the flavors penetrate.
  4. One hour before cooking, remove from fridge and scrape off excess marinade (do not rinse). Let it reach room temperature.
  5. Barbecue Method: Cook skin-side down on medium-low for 3 mins, flip and cook flesh side for 2-3 mins, then flip back to finish.
  6. Oven Method: Bake at 350°F (180°C) on a parchment-lined tray for 12 to 15 minutes.
  7. Rest the salmon under foil for 5 minutes. Garnish with toasted sesame seeds and sliced scallions before serving.

Notes

Watch the heat carefully; the sugar in the marinade burns easily. Always pull the fish off the heat when it looks slightly underdone, as it will finish cooking while resting.