Marinating fish in sweet white miso (fermented soybean paste) is a classic Japanese technique that works brilliantly with a rich fish such as salmon. The salty-sweet miso flavors the fish and turns to a shiny glaze as the fish cooks. Serve it with roasted asparagus topped with sesame seeds.
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- 1/2 cup(s) sweet white miso
- 1/4 cup(s) medium-dry sherry
- 1 tablespoon(s) packed dark brown sugar
- 2 6- ounce(s) salmon fillets, skin removed
- 2 teaspoon(s) canola oil
- 1. In small bowl, stir together miso, sherry and brown sugar until smooth. Spread 1/3 cup of the mixture in bottom of small glass or ceramic baking dish. Place salmon on top; spread with remaining mixture to coat completely. Cover with plastic wrap; refrigerate at least 12 hours or up to 24 hours.
- 2. When ready to cook, heat broiler; oil small broiler pan. Remove salmon from marinade; discard marinade. Pat salmon dry with paper towels. Place in pan; drizzle with oil. Cook 4 to 6 inches from heat 3 to 5 minutes or until salmon just begins to flake.
- TIPS *Miso, a slightly sweet and salty fermented soybean paste, is at the heart of traditional Japanese cooking. The lighter colored varieties are used in delicate soups and sauces, while the darker colored versions appear in heavier dishes. You’ll find miso in the refrigerated section of supermarkets or at Asian markets or health food stores. It can be stored in the refrigerator up to 3 months.
- **For a nonalcoholic version of the marinade, substitute an equal amount of alcohol-free beer for the sherry. Increase the brown sugar to 2 tablespoons and add a teaspoon of sherry vinegar or rice vinegar.
- 2 servings
This recipe is a personal recipe added by GuagDoyle and has not been tested or endorsed by MyRecipes.
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