Japanese Salmon Dish (Printer-Friendly Version)
# What You'll Need:
→ Salmon
01 -
Grab 2 salmon fillets with their skin on (around ¾ lb or 340g total weight, and no more than an inch thick each).
→ Marinade
02 -
Get ¼ teaspoon of toasted sesame oil.
03 -
Scoop out 2 tablespoons of miso paste—any kind will do.
04 -
Measure 1 tablespoon of soy sauce.
05 -
Pour 1 tablespoon of mirin.
06 -
1 tablespoon of sake to round it off.
→ Garnish
07 -
Take a handful of chopped green onions (scallions) to sprinkle on top.
08 -
Mix a combination of white and black sesame seeds, ½ teaspoon total.
# Method:
01 -
Check the fillets for any hidden bones or leftover scales. Use a pair of tweezers to pull out bones and gently scrape away the scales with the sharp edge of a knife.
02 -
In a large bowl or shallow tray, whisk everything listed in the Marinade section together.
03 -
Lay the salmon in the marinade skin-side facing up. Spoon the mixture over the fillets so every bit gets coated. Cover and chill in the fridge for 1-2 hours (or up to 3 hours if the pieces are thick).
04 -
Get a baking sheet and cover it with foil, brushing it lightly with oil. Take the salmon out of the marinade and scrape off most of it to avoid anything burning under heat.
05 -
Position your oven rack 9 inches below the broiler. Set broiler to High (about 550°F) and let the salmon cook for 10-13 minutes. You're aiming for an internal temp of 125-130°F.
06 -
Sprinkle chopped scallions and toasted sesame seeds over the salmon before serving. You can pair it with ginger rice if you'd like.
# Cook's Tips:
01 -
Overnight marinating makes the dish too salty—avoid it.
02 -
You can keep it in the fridge for up to 3 days.
03 -
Freezing works fine for a month max.
04 -
For thicker fillets, there's another baking option you can use.