Equipment
Ingredients
Salmon
- 600 g salmon fillets, skin-on or skin-off
- 5 ml vegetable oil
Miso Marinade
- 60 g shiro miso, white miso paste
- 30 ml mirin
- 15 ml sake
- 15 g sugar, granulated
- lemon zest
Finishing
- 15 ml lemon juice
- 1 scallions, thinly sliced
- 2 g toasted sesame seeds
Nutrition (per serving)
Method
In a small mixing bowl, whisk together the shiro miso, mirin, sake, sugar, and lemon zest until the sugar has largely dissolved and the paste is smooth.
Pat the salmon fillets dry with paper towels. Coat the fillets generously with the miso marinade on all sides. Place in a dish, cover, and refrigerate for at least 30 minutes (up to 24 hours for deeper flavor).
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly grease it with vegetable oil to prevent sticking.
Remove salmon from the fridge. Use your fingers to gently wipe off the excess marinade, leaving only a thin, translucent layer. Arrange fillets skin-side down on the prepared baking sheet.
Roast in the center of the oven for 10-12 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
Optional: If more char is desired, switch the oven to Broil (Grill) for the final 60-90 seconds, watching constantly to prevent burning.
Remove from oven and drizzle with fresh lemon juice. Garnish with sliced scallions and toasted sesame seeds before serving.
Chef's Notes
- Wiping the marinade off seems counter-intuitive, but the salt and sugar penetrate the flesh during the marination time. Leaving a thick gloop on top will result in a burnt crust.
- For the 'Plan-Ahead' approach, you can marinate the fish in the morning or the night before. The longer it sits, the firmer the texture will become (almost like a light cure).
- Shiro miso (white) is preferred here for its higher sugar content and milder flavor compared to Aka miso (red).
- If using skin-on salmon, do not expect crispy skin with this method as the fish sits in the marinade. The skin helps insulate the meat during roasting.
- Serve with steamed jasmine rice and blistered snap peas for a complete meal.
Storage
Refrigerator: 2 days — Best consumed immediately. Texture degrades upon reheating.
Reheating: Gently reheat in a low oven (150°C/300°F) covered with foil just until warm.
