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Greatest plates · Main
Miso Salmon
Salmon fillets marinated in a sweet and savoury miso sauce and broiled until the outside is beautifully crisp and the inside stays perfectly moist. Allow 1–2 hours to marinate (no longer than 3 — miso is salty). Lovely served with ginger rice.
Serves 2Prep 5 minCook 15 minFish
Containsgluten · soy · fish · sesame
Inspired by a recipe from Just One Cookbook ↗
Protein 36%Carbs 10%Fat 54%
About 420 kcal a serve — 36 g protein, 10 g carbs, 24 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Prep the salmon
Run your fingers along the flesh and sides of the salmon and pull out any bones with tweezers. Run your fingers over the skin and scrape off any scales with the flat edge of a knife. If not already portioned, slice into individual fillets about 170 g each for quicker, more even cooking.
On the boardAdd →
Mix the marinade
Mix allIn a large bowl or flat tray, mix the miso, sake, mirin, soy sauce and toasted sesame oil until smooth.
In the bowlMix all →
Marinate
1-2 hrPlace the salmon in the marinade skin side up, then spoon the marinade over to coat the flesh, sides and skin. Cover and refrigerate for 1-2 hours (up to 3 hours for thicker cuts). Avoid marinating overnight, as the miso is very salty.
In the bowlAdd →
Preheat the broiler
290°CTurn the broiler to High (290°C) and place a rack in the centre, about 23 cm from the top heating element. Preheat for 5 minutes. Line a baking sheet with aluminium foil and lightly spray or brush it with oil so the skin won't stick.
Scrape and arrange
On the trayRemove all excess marinade from the salmon, scraping it off all sides with an offset spatula or butter knife, as miso burns easily. Place the salmon skin side down on the prepared baking sheet.
On the trayAdd →
Broil the salmon
BroilBroil for about 10-13 minutes, without flipping, until the thickest part reaches 52-54°C (or 49°C for medium-rare). The salmon is done when the flesh turns opaque and flakes easily.
Garnish and serve
On topTop the salmon with the toasted sesame seeds and sliced green onion. Serve hot, ideally alongside ginger rice.
On the plateGarnish →
Cook's noteRemove all the miso marinade before cooking because miso burns easily; for a glaze, simmer the leftover marinade with a little water and drizzle it over the cooked salmon.
Estimated per serve
420 kcal · 36 g protein · 10 g carbs · 24 g fatestimates, within ~10%
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