Scale
Ingredients
- You need of For salmon:.
- Prepare 2 (6 oz.) of salmon fillets or steaks.
- It’s 1 Tablespoon of oil.
- Prepare of For the glaze:.
- You need 2 Tablespoons of miso or dwenjang (you could even use Chinese black bean paste if you’ve got that in your pantry).
- It’s 2 Tablespoons of brown sugar.
- Prepare 1/4 cup of drier rice wine, sake, or white wine (like Chardonnay, Sauvignon Blanc, Pinot Grigio).
- Prepare 1 Tablespoon of oil.
- It’s of the green part of 1 green onion, finely chopped.
- You need 1 teaspoon of minced garlic (about 1 small clove).
- Prepare of chopped or julienned green onion for garnish.
Instructions
Quick & Easy Miso Salmon for 2 step by step
- Take the salmon out of the fridge and let it come up to room temp before cooking (20 to 30 minutes)..
- Preheat the oven to 425F..
- Line an oven proof dish that will fit both your salmon fillets with aluminum foil. This makes for super easy cleanup. (I used one of those Pyrex pie dishes.).
- Rub the salmon fillets on all surfaces, skin side included, with the tablespoon of oil, and place them, skin side up, in the foil-lined baking dish..
- Mix all the glaze ingredients together until the miso is fully incorporated and the brown sugar is dissolved..
- Pour the glaze over the salmon, and bake for 10 minutes..
- Optional step: If you want to crisp up the skin a bit, turn the oven to broil, and put the salmon under the broiler for 30 seconds to a minute, checking on it at the 30 second mark. Sweet glazes can burn quickly under the intense heat of a broiler..
- The way I tell if the salmon is done is to give the center a gentle press down with my index finger as if I’m going to push into the fish about 1/4 of an inch. If it stays indented, it’s undercooked. If it’s resistant to any indentation, it’s probably overcooked. But if it gives to the push and springs right back up, it’s done..
- Garnish with chopped or julienned green onions and serve with steamed rice. Enjoy!.
