If there is a single technique to level up home salmon, it’s broiling miso. The sugars in miso, mirin, and honey caramelize hotter, faster, and more evenly than brushed-on butter or oil, which often beads on the fish instead of sticking. The secret is to let the miso mixture sit on the fish long enough to season the flesh, then hit it with brutal direct heat so it lacquers and blister-browns just before the fish overcooks.
Yield: 4 servings
Total Time: 18 to 20 minutes (plus marinating)
Prep Time: 10 minutes (plus marinating)
Cook Time: 8 to 10 minutes
Ingredients
- 4 salmon fillets (about 5 to 6 oz each, skin on or off)
- 3 tablespoons white miso
- 1 tablespoon soy sauce
- 1 tablespoon mirin (or sake)
- 2 teaspoons rice vinegar
- 2 teaspoons honey
- 1 teaspoon grated garlic or ginger
- Neutral oil for sheet pan
- Optional to serve: toasted sesame seeds, scallions, lemon wedges
Preparation
Step 1
In a small bowl, whisk together the miso, soy sauce, mirin, rice vinegar, honey, and garlic/ginger if using.
Step 2
Pat salmon dry and coat all over with the miso mixture. Marinate 20 to 60 minutes on a plate, uncovered in the fridge.
Step 3
Heat broiler to high and set rack 6‑inches from the heat element. Line a sheet pan with foil or parchment and lightly oil.
Step 4
Place salmon on the pan skin-side down and broil 7 to 10 minutes until the salmon is opaque and the glaze is caramelized to dark gold/mahogany edges.
Step 5
Rest 2 minutes. Scatter sesame seeds and scallions and squeeze lemon if desired.