Prep: 5 mins | Total: 20 mins
Quick, simple, and delicious; the three reasons why this recipe’s creator, Chris Whatton, and his wife Diane, love making this dish. They’ll prepare the marinade in the morning, and let the salmon absorb flavor all day. They know that there is nothing like coming home, popping it in the oven, and having a delicious meal ready in a flash. This culinary acumen (combined with a healthy dose of good ol’ common sense thinking) comes from a few jaunts Chris had at cooking “bootcamp,” along with inspiration from his wife, and we are happy to share this bit of his kitchen wisdom with you all.
- two 8oz wild alaskan sockeye pieces
- ¼ cup miso paste
- 2 tbsp sugar
- 3 tbsp sake or dry white wine
- 3 tbsp mirin
- water to thin
To make marinade, whisk miso, sugar, sake or wine, and mirin together to form a thick paste. Add water 1 tbsp at a time until the consistency is pourable.
Rub each fillet with miso mixture. Place fish skin side down in baking dish or ziplock bag, and pour remaining miso mixture over fillets.
Cover and marinate in refrigerator 6-8 hours for maximum flavor. In a hurry? Skip this step - it’ll still be good!
Move oven rack to the middle of the oven and set oven to broil. Cover rimmed baking sheet with parchment or aluminum foil and lightly oil.
Place fish skin side down on parchment. Broil salmon until lightly browned on edges, approximately 8-12 minutes, rotating halfway through cooking.
Garnish with chopped scallions and roasted sesame seeds. Serve hot with rice.
Chris's pro cooking tip: Covering the baking sheet is key to this dish! Because of the sugar content of the marinade, if you don’t put some parchment or foil down, you’ll be left with a blackened, sticky pan.