Soy sauce, mirin, white miso and honey combine to create a sweet-savory balance in this super-simple recipe. Some of the glaze mixture is reserved for serving—drizzle it over the salmon itself or onto a side of sautéed greens or broccoli.
Notes
- Don't use salmon fillets from the tail end of the fish, as they are thinner and will overcook under the broiler. Purchase center-cut fillets and try to get pieces of the same thickness so they cook at the same rate.
Ingredients
- 3 tablespoons white miso
- 5 teaspoons honey - divided
- 1 tablespoon soy sauce
- 2 teaspoons mirin
- 1½ teaspoons toasted sesame oil
- ¼ teaspoon cayenne pepper
- 4 6-ounce center-cut salmon fillets - each 1 to 1¼ inches thick, patted dry
- 1 tablespoon sesame seeds - toasted
- 1 scallion - thinly sliced on the diagonal
Instructions
Prepare the marinade:
- In a small bowl, whisk together the miso, 4 teaspoons of honey, the soy sauce, mirin, sesame oil and cayenne.
- Measure out 2 tablespoons and brush onto the top and sides of the salmon fillets.
- Let stand at room temperature for 20 minutes.
- Meanwhile, into the remaining miso mixture, whisk the remaining 1 teaspoon honey and 2 tablespoons water; set aside.
Broil the salmon:
- Heat the broiler with a rack about 6 inches from the broiler element.
- Mist a wire rack with cooking spray, then set in a rimmed baking sheet.
- Evenly space the fillets, skin down, on the rack.
- Broil until the thickest part of the fillets reaches 110°F to 115°F, or are nearly opaque when cut into, 6 to 8 minutes.
Finish and serve:
- Transfer to a serving platter and drizzle with about 2 tablespoons of the miso mixture.
- Sprinkle with sesame seeds and scallion.
- Serve with the remaining miso mixture.