This Broiled Miso Salmon Cooks In 8 Minutes Or Less!
This Broiled Miso Salmon Cooks In 8 Minutes Or Less! A sweet and savory dish that's easy for weeknights but impressive for gatherings.
Equipment
- medium bowl
- whisk
- Container with lid large enough to fit salmon or large Ziplock bag
- Nonstick cooking spray
- Parchment paper or aluminum foil
Ingredients
Marinade
- ¼ cup white miso paste
- ¼ cup granulated sugar though maple syrup or honey can be used instead
- ¼ cup mirin
- 2 tablespoon low-sodium soy sauce or tamari, if gluten-free
- 1 tablespoon sesame oil
- 2 teaspoon ginger paste or fresh chopped ginger
Salmon
- 4 (6 oz) salmon fillets skin on or off
Recommended for serving
- thinly sliced scallions
- black and white sesame seeds
- cilantro
Instructions
Cooking Instructions
- Make the marinade. Place white miso paste, granulated sugar, mirin, soy sauce, sesame oil, and ginger paste in a mixing bowl, then whisk well.
- Marinate the salmon. Place salmon fillets in a large tupperware or in a large Ziplock bag. Reserve 2 tablespoon marinade, then pour the rest on top of the fish. Seal, then marinate for 30 minutes.
- Cook the salmon. Preheat the broiler to high, coat a sheet of parchment or aluminum foil with cooking spray, and place the marinated salmon fillets skin side down. Broil for 6-8 minutes, rotating the pan halfway through.
- Finish, then serve. Brush the fillets with the remaining marinade and serve immediately with scallions, sesame seeds, and cilantro.
Notes
Parchment paper is flammable—use caution when broiling and keep it flat. Refrigerate leftovers airtight for 4–5 days. Freeze cooked salmon in a single layer until solid, then store airtight up to 3 months.
Nutrition
Serving: 1filletCalories: 383kcalCarbohydrates: 23gProtein: 37gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 94mgSodium: 1118mgPotassium: 898mgFiber: 1gSugar: 17gVitamin A: 83IUCalcium: 33mgIron: 2mg
Tried this recipe?Let us know how it was!