2 (8-ounce) wild alaskan sockeye pieces Available in Our Seafood Subscription Box
¼ cup miso paste
2 tablespoons sugar
3 tablespoons sake or dry white wine
3 tablespoons mirin
Water, to thin
To make marinade, whisk miso, sugar, sake or wine, and mirin together to form a thick paste. Add water 1 tbsp at a time until the consistency is pourable.
Rub each fillet with miso mixture. Place fish skin side down in baking dish or ziplock bag, and pour remaining miso mixture over fillets.
Cover and marinate in refrigerator 20 minutes to 8 hours for maximum flavor.
Move oven rack to the middle of the oven and set oven to broil. Cover rimmed baking sheet with parchment or aluminum foil and lightly oil.
Place fish skin side down on parchment. Broil salmon until lightly browned on edges, approximately 8-12 minutes, rotating halfway through cooking.
Garnish with chopped scallions and roasted sesame seeds. Serve hot with rice.
Chris's pro cooking tip: Covering the baking sheet is key to this dish! Because of the sugar content of the marinade, if you don’t put some parchment or foil down, you’ll be left with a blackened, sticky pan.