"I have both baked and grilled miso-glazed salmon, but I find that broiling it gives a great result and is also the easiest way to cook it. I make the marinade with red miso paste, maple syrup, soy sauce, hot chili sauce, and rice vinegar. The salmon can be marinated for as long as overnight.
"Miso paste has a deep taste, and the maple syrup, soy, and vinegar give it great complexity. Extra miso glaze can be served with the cooked fish, if you like. Miso keeps forever in the refrigerator and can be used in salad dressings or with poultry or fish." --Jacques Pépin
Recipe: Broiled Salmon with Miso Glaze
- 2 tablespoons red miso paste
- 1 tablespoon maple syrup
- 2 teaspoons tamari or dark soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon hot chili sauce, such as Sriracha
- 4 skinless salmon fillets (about 6 ounces each and about 1 1/4 inches thick)
- Mix all the ingredients together until smooth.
- Line a baking sheet with aluminum foil, preferably nonstick. Put the salmon on a plate and, using a spoon, spread the marinade all over the fillets. Place the fillets on the lined baking sheet, cover, and refrigerate for at least 1 hour, and up to overnight.
- At cooking time, position an oven rack so it is 5 to 6 inches from the broiler and preheat the broiler. Place the pan of salmon on the rack and broil for about 4 minutes, until the salmon is nicely browned but still pink inside.
- Serve the salmon on warm plates, drizzling any juices over it.
For the Marinade
Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.