Misoyaki Salmon
"This is my go-to miso salmon recipe! The marinade is so 'ono, full of umami and really brings the dish together." - Philip Lemoine, Foodland Ambassador, Instagram: @Philip_Lemoine
Ingredients
- 2 Salmon fillets
- ½ cup White miso
- ½ cup Sugar
- 1 cup Mirin
- 1 tbsp Shoyu
- Green onions, thinly sliced
Instructions
- In a small saucepan, combine ½ cup miso, ½ cup sugar, 1 cup mirin, and 1 tbsp soy sauce.
- Gently heat over low-medium heat, stirring constantly, just until the sugar and miso are fully dissolved. Do not boil or simmer—you just want everything to melt together. Once combined, remove from heat and let it cool completely.
- While the marinade is cooling, use tweezers to remove any pin bones from the salmon. Trim the fillets so they’re uniform in size for even cooking.
- Place the salmon fillets in a container or Ziploc bag. Pour the cooled miso marinade over the salmon. If using a container, make sure the skin side is up and the flesh is submerged. Marinate for at least 1 hour or up to 2 days. If the fillets aren’t fully covered, flip them halfway through.
- To cook, preheat your oven or air fryer to broil (maximum top heat). Line a baking sheet with foil (not parchment) and spray generously with oil. Remove excess marinade from the salmon using a spoon or butter knife—you want flavor, not a thick layer that’ll burn. Place the fillets on the tray, skin-side down.
- Broil for 10–15 minutes, placing the tray as close to the top heating element as possible. Watch closely: the top should get a nice char, but don’t let it burn. You can rotate or reposition the salmon to help it brown evenly.
- If it’s charred nicely but not fully cooked, loosely cover with foil and keep cooking until the internal temperature reaches 110°F (or your preferred doneness).
- Serve the salmon fillets over a bed of hot white rice, garnish with thinly sliced green onions, and enjoy every buttery, umami-rich bite.
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