Smothered Salmon
Salmon marinated in miso paste for several days, then oven-baked or grilled for a rich, deeply savory flavor.
Ingredients
center-cut, skin-on salmon fillets (about 1-inch thick)
2 pounds
Salt
white miso
½ cup
sake
¼ cup
Japanese soy sauce
1 tablespoon
sugar
1 tablespoon
green onion (white and green parts, finely chopped)
1
Instructions
1
Prepare the Salmon
Sprinkle salt on the salmon, then rinse clean with cold water.
2
Marinate the Salmon
In a medium bowl, combine the miso, sake, soy sauce, sugar, and green onion into a paste. Spread the paste on both sides of the salmon, making sure all surfaces are covered. Place the salmon in a covered container or a sealable bag and marinate in the refrigerator for at least 3 days.
3
Prepare for Cooking
When ready to cook, scrape off the excess miso. Bake, broil, or grill the salmon as desired.
4
Baking
Baking: Preheat the oven to 400°F. Place the salmon skin-side down on a baking sheet sprayed with cooking oil and bake for 10 to 15 minutes, until the flesh is opaque and flakes easily when tested with a fork at the thickest part, or to the desired doneness.
5
Broiling
Broiling: Position the rack about 4 inches from the heat source and preheat the broiler. Place the salmon skin-side down on a broiler pan sprayed with oil and broil for 8 to 10 minutes, until the flesh is opaque and flakes easily when tested with a fork, or to the desired doneness.
6
Grilling
Grilling: Prepare a medium-hot charcoal fire (you should not be able to hold your hand over the grill for more than 3 to 4 seconds), with the rack 4 to 6 inches from the coals, or preheat a gas grill to medium-high. Place the salmon skin-side down on an oiled grill grate. Cook for 3½ to 4 minutes, covered if using gas. Carefully flip with a wide spatula and cook for another 5 to 6 minutes, until the flesh is opaque and flakes easily when tested with a fork, or to the desired doneness.
