This recipe is my number one. I’ve shared this over the years with so many friends, I can’t even count. It warms my heart. And, this has converted many a fish/salmon naysayer to a believer. This is why I love what I do! If you don’t already stock your pantry with some of these ingredients, you will want to as each is quite versatile and so useful! I like to make larger quantities of the marinade to have on hand as it’s wonderdul with veggies, grains, legumes (along with any fish/tofu/protein) you choose- everything! Store refrigerated in a glass jar. It will keep for 2-4 weeks. This truly is my favorite go-to.
There is also a recipe here on the blog for Miso Salmon Burgers, which are equally well loved.
Wild or responsibly sourced King Salmon Filets, pin bones removed. Skin on. 1/3-1/2 lb per person.
Your fishmonger can cut this into portions for you or you may prepare the filet whole.
Miso Marinade: (for 4 servings)
1 1/2 Tbs Grape seed oil (other neutral oil fine and olive oil won’t spoil anything)
1 Tbs White miso
1 Tbs Maple syrup or honey
1 tsp Mirin
2 tsp gf Tamari
1+ tsp Coconut aminos
2 tsp Fresh grated ginger (or 1 heaping Tbs chopped pickled ginger)
1/2 tsp sesame oil
Flaky Sea salt and fresh ground pepper to taste
Preheat oven to 425F.
Like a baking sheet with parchment.
For the salmon:
Keep chilled until ready to use. Score skin.
Divide salmon into portions, or serve filet whole. Pat dry. Season with flaky sea salt and fresh ground pepper.
For the miso marinade:
Whisk all ingredients together until smooth and emulsified.
1- Place salmon on parchment lined baking sheet skin side down. Season salmon with sea salt and fresh ground pepper.
2- Brush salmon with an even and thin layer of marinade, including the sides.
3- Bake on middle rack for 15 minutes. If using one large filet, increase time to 18 minutes.
4- Switch to broil and carefully watch until top begins to brown and sizzle (this will take only a minute of two), be careful not to overcook (or to light parchment on fire, this has happened). Allow to rest for 5-10 minutes before serving
If you like, garnish with pea shoots or similar micro or baby green and serve!