Miso Glazed Salmon

Ingredients

• 2 salmon fillets (skin-on, about 6 oz / 180g each)
• 2 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp honey or maple syrup
• Sesame seeds and sliced green onions for garnish

Instructions

1. Make the glaze. In a small bowl, whisk together the white miso paste, mirin, soy sauce, sesame oil, and honey until it forms a smooth, thick paste.
2. Prep the salmon. Thoroughly pat the salmon fillets dry with a paper towel. Moisture is the enemy of browning. Place them skin-side down on a foil-lined baking sheet (the sugar in the glaze will burn onto an unlined pan and ruin your night).
3. Glaze the fish. Spoon the miso mixture over the salmon, spreading it evenly across the top and sides. Let it marinate for 10 minutes at room temperature if you have time, though it's not strictly necessary.
4. Broil. Position an oven rack about 6 inches (15cm) from the broiler. Turn the broiler to HIGH. Broil the salmon for 8-12 minutes. The intense top-down heat caramelizes the sugars in the miso and honey, creating a charred, savory crust while keeping the center tender.
5. Check for doneness. The glaze should be deep brown with some blackened, charred spots. The fish is done when it flakes easily with a fork or reaches an internal temperature of 135°F (57°C) for medium.
6. Garnish. Top with toasted sesame seeds and thinly sliced green onions.

Notes

Critical insight: You must watch the salmon like a hawk under the broiler. Miso glaze goes from beautifully caramelized to charcoal in about 45 seconds. Stay at the oven door for the last 2 minutes.

Substitutions: If you don't have mirin, use 1 tbsp rice vinegar mixed with 1 tsp white sugar. White miso (shiro miso) is sweet and mild; if you only have red miso, use half the amount and reduce the soy sauce slightly, as red miso is much saltier and more pungent.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 275°F (135°C) oven until warmed through, or eat it cold flaked over rice.

Variations: Add a teaspoon of grated fresh ginger or a splash of sriracha to the glaze for extra kick. This same glaze works exceptionally well on black cod, chicken thighs, or thick slices of eggplant.

Pairs with: Serve over short-grain white rice with a side of Sesame Soy Edamame or Smashed Cucumber Salad.