Name: Miso-Marinated Salmon
Total time: 6 h 30 min
Cuisine: Japanese, Asian
Ingredients: 1/2 cup white, miso paste; 1/4 cup, sugar; 3 tablespoons, sake; 3 tablespoons, mirin; 4 (6- to 8-ounce), skin-on salmon fillets; , Lemon wedges

 **MANY SHADES OF MISO:** We prefer the sweet, fruity flavor of white miso for this recipe, though earthier yellow, red, or brown types can also be used.



A miso marinade works much like a typical curing technique. The miso (a paste made by fermenting soybeans and sometimes other grains with salt and a grain- or bean-based starter called koji), sugar, and alcohol all work to season and pull moisture out of the flesh, resulting in a firmer, denser texture. Miso also adds flavor benefits: sweetness, acidity, and water-soluble compounds such as glutamic acid that, over time, penetrate the proteins and lend them deeply complex flavor.



Why Marinate with Miso?

 **FOR EVEN COOKING, CUT PORTIONS AT HOME**



When making Miso-Marinated Salmon or any salmon recipe that calls for fillets, it’s important to use fillets of similar thickness so that they cook at the same rate. We find that the best way to ensure uniformity is to buy a large center-cut fillet (1 1/2 to 2 pounds if serving four) and cut it into 4 equal pieces.



Cut Your Own Salmon Fillets

Miso is one of the best ways to flavor salmon—inside and out.

Miso-Marinated Salmon

Senior Editor, Cook's Illustrated

Hosts Julia Collin Davison and Bridget Lancaster prepare Japanese-style pan-fried chicken cutlets. Then, equipment expert Adam Ried reveals his top pick for santoku knives. Finally, test cook Keith Dresser makes Bridget miso-marinated salmon.

Japanese Suppers

Whisk miso, sugar, sake, and mirin together
in medium bowl until sugar and miso are dissolved
(mixture will be thick). Dip each fillet into miso
mixture to evenly coat all flesh sides. Place fish skin
side down in baking dish and pour any remaining
miso mixture over fillets. Cover with plastic wrap
and refrigerate for at least 6 hours or up to 24 hours.

Adjust oven rack 8 inches from broiler element
and heat broiler. Place wire rack in rimmed baking
sheet and cover with aluminum foil. Using your
fingers, scrape miso mixture from fillets (do not
rinse) and place fish skin side down on foil, leaving
1 inch between fillets.

Broil salmon until deeply browned and centers
of fillets register 125 degrees, 8 to 12 minutes,
rotating sheet halfway through cooking and shielding
edges of fillets with foil if necessary. Transfer to
platter and serve with lemon wedges.

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Miso-Marinated Salmon

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Miso-Marinated Salmon

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Before You Begin

Instructions

Test Kitchen Techniques

Recommended Reading

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