This week we're making salmon. I'm back home in California right now– where I've got way better access to fresh seafood than I do in Texas– so I'm trying to take advantage.
This is one of the easiest salmon recipes I know how to make. It's inspired by Nobu's famous miso-marinated black cod, but I've changed up a few elements to make it even easier and more approachable.
I highly recommend seeking out the best, freshest salmon you can find for this recipe. I've found myself consistently disappointed with the quality of salmon available at even the best markets in Austin, so I prefer a high-quality frozen brand in that case. My friends Nat and Cosette put me on to Thunder's Catch for wild Alaskan salmon shipped frozen, and I know there are a few other comparable companies. Let me know if you have a recommendation!
- 1 lb (450g) wild-caught salmon, cut into filets
- 1 tbsp white miso
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1 tsp honey
Turn your oven's broiler to high. If your oven doesn't have a broiler (is that a thing?) turn it to 450.
In a small bowl, mix together the miso, rice vinegar, mirin, and honey. Miso tends to be thick and will clump up as you incorporate the liquids. I recommend using a spatula to slowly incorporate it all until it's a mostly smooth paste.
Line a roasting tray with aluminum foil.
Using a spatula, spread a thick layer of the marinade all over the salmon filets.
Transfer the tray to the top rack of your oven. Broil for 5-10 minutes, until the salmon is cooked through and the marinade has bubbled up and browned in spots.
Yes, it's that easy!
I like to serve this over white rice with a simple cucumber salad, some avocado, and some seaweed crisps.