Miso-Ginger Glazed Salmon
The miso-ginger glaze can be made up to 1 day in advanced if kept in the refrigerator in an airtight container.
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- vegetable oil, for coating aluminum foil
- 1/2 c
- 1/2 c
- red miso paste
- 1/4 c
- light brown sugar
- 1/4 c
- soy sauce
- 2 Tbsp
- peeled and grated ginger
- 3 1/2 lb
- 2 medium
- green onions (scallions), thinly sliced
- 2 tsp
- toasted sesame seeds
1Arrange oven rack in the middle, and preheat the oven to broil. Line a large rimmed baking sheet with foil, and coat the foil with vegetable oil; set aside.
2Whisk the mirin, miso, brown sugar, soy sauce, and ginger in a medium bowl until combined. Reserve 1/3 cup of the miso mixture in a small bowl; set aside.
3Rinse the salmon under cold running water, pat dry with paper towels, and place on the baking sheet skin-side down. Using a sharp knife, score the salmon with parallel 1/4-inch-deep diagonal cuts spaced 2 inches apart.
4Brush the salmon with all of the reserved 1/3 cup miso mixture. (If the side of salmon is longer than the baking sheet, tuck the tail end of the fish under itself after the miso mixture has been applied.) Cover with plastic wrap and refrigerate for 30 minutes.
5Set a small fine-mesh strainer over a small bowl and strain the remaining miso mixture. Discard the solids and set the strained sauce aside.
6Remove the fish from the refrigerator and discard the plastic wrap. Broil the salmon on the baking sheet, rotating once or twice, until it’s just opaque in the center and a golden brown crust has formed, about 10 to 12 minutes.
7Remove the salmon from the oven, transfer it to a serving platter, and sprinkle the top with the scallion slices and sesame seeds. Serve immediately, passing the strained sauce on the side.