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.
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