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Miso-Marinated Salmon with Saikyo Miso
Traditional dish · Japanese
A refined take on miso glazed salmon using Saikyo miso, a sweet, pale variety from Kyoto, which imparts a delicate, nuanced sweetness and tender texture to the fish.
Ingredients
- Salmon fillets4 (6 oz each)
- Saikyo miso paste (sweet white miso)1/2 cup
- Sake2 tablespoons
- Mirin2 tablespoons
- Sugar1 teaspoon
- Saltto taste
- Black pepperto taste
- Fresh dill sprigs (for garnish)4 sprigs
- Pickled daikon radish, slivered (for garnish)2 tablespoons
Steps
- 1
In a bowl, combine Saikyo miso paste, sake, mirin, and sugar. Stir until smooth and well combined.
- 2
Pat salmon fillets dry and season lightly with salt and pepper.
- 3
Place salmon fillets in a non-reactive dish or a large zip-top bag. Pour the Saikyo miso marinade over the salmon, ensuring all pieces are thoroughly coated. Cover or seal and refrigerate for at least 4 hours, or preferably overnight.
- 4
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 5
Remove salmon from the marinade, gently scraping off excess miso paste. Discard the marinade.
- 6
Place salmon fillets on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and the surface is lightly golden and caramelized. The exact time will depend on the thickness of the fillets.
- 7
Garnish with fresh dill sprigs and slivered pickled daikon radish before serving.
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