Salmon fillets marinated in an umami-rich miso sauce, then broiled or oven-roasted for tender flesh and crisp skin. Finished with sesame seeds and scallions.
Ingredients
- 2 fillets skin-on salmon fillets (about 170 g each)
- 30 ml white miso (or another kind)
- 15 ml sake
- 15 ml mirin
- 15 ml soy sauce
- 1.25 ml toasted sesame oil
- 2 g toasted white and black sesame seeds
- 1 piece scallion
Method
- Prepare the miso marinade according to the instructions for the prepared component.
- Check the salmon fillets: remove any pin bones with tweezers and scrape off the scales with the back of a knife. If necessary, cut the salmon into individual portions of about 170 g.
- Place the fillets in the marinade, skin-side up. Generously coat the flesh, sides, and skin with marinade. Cover and refrigerate for 1 to 2 hours (up to 3 hours for thicker pieces). Do not marinate overnight.
- Preheat the oven broiler to its highest setting (about 290 °C) with the rack in the center. Line a baking sheet with aluminum foil (parchment paper would burn) and lightly oil it.
- Remove excess marinade from the salmon fillets with a spatula or butter knife, since miso burns easily. Arrange the fillets skin-side down on the baking sheet.
- Broil the salmon for 10 to 13 minutes, without turning, until the thickest part reaches 52-54 °C (medium doneness; 120 °F for medium-rare). The internal temperature will continue to rise after the salmon comes out of the oven: use a thermometer for precision.
- Oven variation: preheat the oven to 220 °C (convection: 200 °C). Line a baking sheet with parchment paper. Remove the excess marinade, arrange the fillets skin-side down, and cook for 18-20 minutes (about 5 minutes per 1.3 cm of thickness) until they reach 52-54 °C. For a golden top, finish under the broiler for 3 minutes.
- Sprinkle the fillets with sesame seeds and sliced scallions. Serve immediately, for example with ginger rice. The marinade can be thinned with a little water, brought to a boil, and used as a sauce.
Nutrition
Per serving
- Energy
- 360 kcal
- Protein
- 25.48 g
- Carbohydrate
- 18.08 g
- Fat
- 17.06 g
- Fibre
- 2.08 g
- Calcium
- 47.09 mg
- Iron
- 1.18 mg
- Magnesium
- 35.23 mg