Ingredients:

  • ¼ cup White Miso Paste (Shiro Miso)
  • 2 tbsp Mirin (Sweet Rice Wine)
  • 1 tbsp Maple Syrup or Honey
  • 1 tsp Low-Sodium Soy Sauce
  • ½ tsp Fresh Ginger, grated
  • 1 small clove Garlic, minced (Optional)
  • ½ tsp Toasted Sesame Oil
  • 4 (6 oz each) Salmon Fillets, skin on or off
  • Pinch of Black Pepper
  • 1 tsp Toasted Sesame Seeds (For Garnish)
  • 2 tbsp Spring Onions, finely sliced (For Garnish)
  • 4 Lemon Wedges (For Serving)

Instructions:

  1. In a small mixing bowl, whisk together the white miso paste, mirin, maple syrup (or honey), soy sauce, grated ginger, minced garlic, and toasted sesame oil until the marinade is completely smooth.
  2. Reserve 1–2 teaspoons of the marinade mixture separately to use as a final glaze later. Pat the salmon fillets completely dry using kitchen paper.
  3. Place the salmon fillets in a shallow glass or ceramic dish. Spread the majority of the miso marinade generously over the top and sides (flesh side) of the salmon. Cover and refrigerate to marinate for a minimum of 30 minutes, or ideally 2 hours (do not exceed 8 hours).
  4. Preheat the oven to 200°C / 400°F (180°C Fan). Line a baking tray with parchment paper.
  5. Place the salmon fillets, marinade side up, onto the prepared baking sheet. Discard any excess marinade left in the marinating dish.
  6. Bake the salmon for 10–12 minutes. The fish should be mostly opaque but still slightly translucent in the very center.
  7. Switch the oven setting to broil/grill on medium-high. Lightly brush the reserved marinade/glaze onto the fillets. Return the tray to the oven and watch carefully until the glaze is bubbling and slightly caramelised (1–3 minutes).
  8. Remove the salmon from the oven when the internal temperature reaches 60–63°C (140–145°F). Let the fish rest on the tray for 5 minutes before serving.
  9. Garnish the finished Miso Salmon with toasted sesame seeds and finely sliced spring onions. Serve immediately with lemon wedges.