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Miso-Glazed Salmon

SERVINGS
4-6
RATE THIS RECIPE
(31)
Ivan Orkin
Ivan OrkinNathan Congleton / TODAY
SERVINGS
4-6
RATE THIS RECIPE
(31)

Ingredients

  • 2 tablespoons miso, preferably white (shiro) or blended (awase)
  • 2 teaspoons Kewpie mayonnaise
  • teaspoons sake
  • 1/2 teaspoon mirin
  • 1 12-ounce skin-on salmon fillet
  • Chef notes

    The beauty of this dish is its simplicity. It only has five ingredients, but each plays a vital part in the recipe. The miso adds flavor, the sake and mirin season the fish, and the mayo promotes the development of a beautiful browned finish on the salmon.

    Preparation

    1.

    Whisk together the miso, Kewpie mayo, sake and mirin in a small bowl. Coat the entire salmon fillet in the mixture and marinate for 20 minutes.

    2.

    Preheat the oven to 350 F.

    3.

    Line a baking sheet with a wire rack or piece of foil, then place the salmon on top, skin side down. Bake for 3-5 minutes, depending on the thickness of the fillet (3 minutes for a 1-inch-thick fillet; 5 minutes for a 2-inch piece).

    4.

    Turn on the broiler and adjust the oven rack so that the fish sits about 6 inches below the heat source.

    5.

    Cook for 4-5 minutes more, until the fish is nicely browned and just cooked through.