Ingredients:
- 3 tablespoons white miso paste (45g)
- 2 tablespoons mirin (30ml)
- 1 tablespoon sake (15ml) (or dry sherry as a substitute)
- 1 tablespoon soy sauce (15ml)
- 1 tablespoon honey (15ml)
- 1 teaspoon grated fresh ginger (5g)
- 1 clove garlic, minced (3g)
- 4 salmon fillets, skin on or off, about 6 oz (170g) each and 1-inch thick
- 1 tablespoon vegetable oil (15ml) (for pan-searing)
- Sesame seeds, for garnish (optional)
- Thinly sliced green onions, for garnish (optional)
Instructions:
- In a bowl, whisk together the miso paste, mirin, sake (or sherry), soy sauce, honey, ginger, and garlic until smooth. Prepare the miso glaze.
- Place the salmon fillets in a baking dish or resealable bag. Pour the miso glaze over the salmon, ensuring each fillet is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a more intense flavor. Marinate the Salmon
- Decide whether you'll be pan-searing or baking. Preheat the oven to 400°F (200°C) if baking. Choose Your Cooking Method
- Heat the vegetable oil in a non-stick skillet over medium-high heat. Remove the salmon from the marinade (reserve marinade) and place it in the hot skillet, skin-side down (if using skin-on fillets). Cook for 4-5 minutes, or until the skin is crispy and golden brown. Flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork or the internal temperature reaches 145°F (63°C). Pan-Sear the Salmon (if pan-searing)
- Place the marinated salmon in the preheated oven. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork or the internal temperature reaches 145°F (63°C). Bake the Salmon (if baking)
- During the last few minutes of cooking (either pan-searing or baking), brush the reserved marinade over the salmon for a deeper glaze and more intense flavor. Watch carefully to prevent burning. Glaze (Optional)
- Sprinkle with sesame seeds and green onions, if desired. Serve immediately. Garnish and Serve