Miso Roasted Salmon
With this fish, less is more: The salty, umami balm of a miso marinade is lightened with lemon zest, which lends floral bittersweetness, and with lemon juice, which brings electric tang and tenderness. Salmon fillets cut into smaller, thinner portions — as they are for a Japanese breakfast spread — end up more evenly cooked and allow the marinade to flavor the fish more intensely (see Tip). If you can find it, yuzu would be fabulous here in place of the lemon. Serve with white rice, miso soup and goma-ae.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons miso, preferably shiro (white) or awase (mixed; see Tips)
- 2tablespoons mirin
- 1teaspoon soy sauce
- 1teaspoon avocado or canola oil, plus more for greasing pan
- 1teaspoon lemon zest
- 1tablespoon lemon juice
- 4(4-ounce) salmon fillets, preferably with skin (see Tips)
Instructions
Step 1
In a shallow dish, stir together the miso, mirin, soy sauce, oil, lemon zest and lemon juice. Add the salmon, turn to coat, cover and refrigerate overnight or for up to 48 hours.Step 2
When ready to cook, heat the oven to 450 degrees and line a sheet pan with foil. Grease the foil with oil, then lay the salmon down, on the cut sides if possible.Step 3
Bake until charred at the edges, 7 minutes for medium-rare or 9 minutes for medium. Serve immediately.