Miso-Smothered Salmon: This recipe comes from Gary Kiyonaga’s Tosh who passed on both his
love of fishing and this easy miso salmon recipe to his nephews. Preparing the
flavoring paste is a cinch. Then all it takes is a few days of marinating and a few
minutes in the oven or on the grill. Cooking time varies with the thickness of the
fish and cooking method, but whatever you do, don’t overcook it!
Time: 30 minutes plus marinating
Makes: 4 to 6 servings as part of a multicourse family-style meal
2 pounds center-cut, skin-on salmon fillets about 1-inch thick
½ cup white miso
¼ cup sake
1 tablespoon Japanese soy sauce
1 tablespoon sugar
1 green onion, white and green parts, finely chopped
Sprinkle the salmon with salt then rinse with cold running water.
In a medium bowl, mix the miso, sake, soy sauce, sugar, and green onion
together into a paste. Spread the paste over both sides of the salmon, ensuring all
surfaces are covered. Place the salmon in a container with a tight-fitting lid or in
zip-top bags and marinate in the refrigerator for at least 3 days.
When ready to cook, scrape off the excess miso paste. Bake, broil, or grill the
salmon as desired.
To bake the salmon, preheat the oven to 400 degrees F. Place the salmon skinside down on a baking pan coated with cooking spray and bake for 10 to 15minutes, or until the flesh is opaque and flakes easily when tested with a fork at
its thickest part, or until desired doneness.
To broil the salmon, position a rack about 4 inches from the heat source and preheat the broiler. Place the salmon skin-side down on a broiler pan coated with cooking spray and broil for 8 to 10 minutes, or until the flesh is opaque and
flakes easily when tested with a fork at its thickest part, or until desired
To grill the salmon, prepare a medium charcoal fire (you can hold your hand
over the rack for no more than 3 or 4 seconds) with the rack 4 to 6 inches from
the coals, or preheat a gas grill to medium-high. Place the salmon skin-side
down on a grill rack coated with cooking spray. Grill for 3½ to 4 minutes,
closing the lid on a gas grill. With a wide spatula, carefully turn the pieces over,
and grill for another 5 to 6 minutes, or until the flesh flakes easily when tested
with a fork at its thickest part, or until desired doneness.
Notes: This recipe can be easily multiplied for larger amounts of salmon.
After the salmon is refrigerated for at least 3 days, it can be frozen for up to 1