Serves 4
2890 min
Miso Salmon
Recipe GLPRb8845e0bdce282
Elegant pan-seared and broiled salmon fillets cured in a umami-rich miso glaze made with yellow miso, brown rice syrup, and sake. The two-day cure develops deep flavor before the fillets are seared skin-side up to lock in moisture, then finished under the broiler to caramelize the glaze. A Nordic-inspired dish that brings restaurant-quality results to your table.
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Ingredients
450 grams Salmon fillets
¼ cup Yellow miso
¼ cup Brown rice syrup
2 tablespoons Sake
as needed Vegetable oil
Directions
Pat the salmon fillets dry using paper towels to remove excess moisture.
In a small bowl, combine the yellow miso, brown rice syrup, and sake. Mix thoroughly, breaking up any lumps in the miso until the mixture is smooth and fully blended.
Lay two sheets of plastic wrap on a clean work surface. Spread about one-quarter of the miso mixture into a rectangle on the first sheet, roughly the size of two salmon fillets.
Place two salmon fillets on top of the first portion of miso mixture, then spread another quarter of the marinade over them. Repeat with the remaining two fillets and another quarter of the miso on the second sheet of plastic wrap.
Wrap each pair of fillets tightly in plastic wrap, pressing gently to remove excess air and ensure the marinade makes full contact with the fish.
Place the wrapped salmon packages on a rimmed tray and refrigerate for at least 2 days, up to 7 days, to allow the flavors to cure and develop.
Remove the salmon from the refrigerator, carefully unwrap, and gently scrape away excess marinade with a butter knife or your fingers. Pat the fillets dry with paper towels.
Preheat your oven broiler to 450°F (230°C) and move the oven rack to the upper position. Line a sheet pan with foil and place a cooling rack on top, then lightly oil the rack using a paper towel soaked in vegetable oil.
Heat a large skillet over medium-low heat and add a thin coating of vegetable oil. Once the oil is hot, place the salmon fillets skin-side up in the pan and press gently with a spatula to ensure even skin contact.
Sear the salmon gently over medium-low heat, watching carefully since the sugars in the glaze can brown quickly. If the pan begins to brown too rapidly, lower the heat slightly. Cook until the skin is browned and crispy, about 5–7 minutes.
Flip the salmon fillets gently and cook the other side for 1–2 minutes over medium-low heat until just barely set.
Transfer the salmon fillets to the prepared cooling rack set over the sheet pan, arranging them skin-side down.
Place the sheet pan under the preheated broiler and broil for 3–5 minutes, until the miso glaze caramelizes around the edges and the salmon is cooked through to an internal temperature of 145°F (63°C) at the thickest part.
