4/13/2020 Miso-Marinated Salmon | America's Test Kitchen

Miso-Marinated
Salmon
SERVES Serves 4
WHY THIS RECIPE WORKS

Miso-glazed salmon promises rm, avorful sh

with a glazed, lacquer-like exterior but takes 3 days
to prepare. We wanted to make a dish that pulled
back on the traditional approach (and shortened the
process) but still achieved the depth of sweet-
savory avor that this dish is known for. And
instead of a rm, chewy interior, we wanted sh
that was silky and moist, contrasting with the
texture of the crust. By reducing the marinade time
to between 6 and 24 hours, we found a window that
allows you to achieve such a goal. A marinade
composed of miso, sugar, mirin, and sake allows for
avor penetration, moisture retention, and better
browning by drying the sh’s surface. Broiling the
sh at a distance from the heating element allows
for the sh to caramelize and cook evenly at the
same time.

INGREDIENTS BEFORE YOU BEGIN

½ cup white miso paste

¼ cup sugar
* Note that the sh needs to marinate for at
least 6 or up to 24 hours before cooking. Use
center-cut salmon llets of similar thickness.
3 tablespoons sake Yellow, red, or brown miso paste can be used

3 tablespoons mirin instead of white.

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4/13/2020 Miso-Marinated Salmon | America's Test Kitchen

4 (6- to 8-ounce) skin- INSTRUCTIONS

on salmon llets
1 Whisk miso, sugar, sake, and mirin
Lemon wedges together in medium bowl until sugar and miso
are dissolved (mixture will be thick). Dip each
llet into miso mixture to evenly coat all esh
sides. Place sh skin side down in baking dish
and pour any remaining miso mixture over
llets. Cover with plastic wrap and refrigerate
for at least 6 hours or up to 24 hours.

2 Adjust oven rack 8 inches from broiler

element and heat broiler. Place wire rack in
rimmed baking sheet and cover with aluminum
foil. Using your ngers, scrape miso mixture
from llets (do not rinse) and place sh skin
side down on foil, leaving 1 inch between llets.

3 Broil salmon until deeply browned and

centers of llets register 125 degrees, 8 to 12
minutes, rotating sheet halfway through
cooking and shielding edges of llets with foil if
necessary. Transfer to platter and serve with
lemon wedges.

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