Ingredients:

  • 2 tablespoons white miso paste (30g)
  • 1 tablespoon mirin (15ml)
  • 1 tablespoon sake (or dry sherry) (15ml)
  • 1 tablespoon soy sauce (15ml)
  • 1 tablespoon brown sugar (packed) (15g)
  • 1 teaspoon grated fresh ginger (about a 1-inch piece) (5g)
  • 1 clove garlic, minced (3g)
  • 2 (6-ounce/170g each) salmon fillets, skin on or off
  • 1 teaspoon sesame oil (5ml)
  • Sesame seeds, for garnish (optional)
  • Green onions, thinly sliced, for garnish (optional)

Instructions:

  1. Whisk together all glaze ingredients in a small bowl until smooth.
  2. Place salmon fillets in a shallow dish or resealable bag.
  3. Pour the miso glaze over the salmon, ensuring it's evenly coated.
  4. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  5. Preheat oven to 400°F (200°C).
  6. Line a baking sheet with parchment paper or foil for easy cleanup.
  7. Place the marinated salmon fillets on the prepared baking sheet, skin-side down if using skin-on fillets.
  8. Drizzle with sesame oil.
  9. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  10. Garnish with sesame seeds and green onions (if using).
  11. Serve immediately.