After reading Chris Kimball’s description, I googled “Miso-Marinated salmon” to see why this recipe usually takes 3 days. More or less, that extended time allows the flavors to penetrate into the fish. But the longer the fish marinades the more the fish tends to dry out. So Chris Kimball’s 24-hour limit is there to ensure “silky and moist” fish. While the caramelization of the outer-crust delivers delicious flavor, I did feel that the miso/mirin/sake flavors did not penetrate the fish. The subtle flavor did allow the fish to be the star of the show, based upon the perfect texture of the fish. 4-stars
During my googling I noticed that many recipes call for Toasted Sesame oil; something not included by Chris Kimball. But he hit the nail on the head when he calls for broiling the fish 8-inches from the broiler element. A distance that allows for the fish to both caramelize and cook evenly at the same time.
- I made the version for only two people, because my older son won’t eat seafood. But the main recipe is for 4 people.
- While Chris Kimball says that the fish needs as little as 6 hours to marinate, I would suggest going for a full 24 hours to marinate. Even with 24 hours that flavors are subtle; given that the traditional recipes take up to 3 days.
- Because fish is so delicate, it’s important to use fillets of similar thickness so that they cook evenly. It is recommended to buy a large center-cut fillet (between 1-1/2 and 2 pounds, if serving 4) and cut into equal pieces.
- Any shade of miso can be used: yellow, red, or brown types can. But the recipe calls for the sweet, fruity flavor of white miso.
How much work? Low.
How big of a mess? Low.
Start time 6:00 PM. Ready at 6:20 PM. (plus 24 hours)
Chris Kimball’s original recipe for is here. My descriptions of how I prepared it today are given below:
1/4 cup white miso paste
2 tablespoons sugar
1-1/2 tablespoons sake
1-1/2 tablespoons mirin
2 (6- to 8-ounce) skin-on salmon fillets
- In a medium bowl, add miso, sugar, sake, and mirin. Whisk together until sugar and miso dissolve; the mixture will be thick.
- Dip each fish fillet into the mixture to cover all sides of flesh (you can skip the skin). Set in a baking dish with the skin-side downwards, and empty any extra mixture over the fish. Cover with plastic wrap and put in refrigerator for 24 hours (bare minimum of 6 hours).
- Set an oven rack so that it is 8-inches from the broiler element. Pre-heat broiler.
- Put a wire rack in a rimmed baking sheet, cover rack with aluminum foil. Use your fingers to scrape away the miso mixture from the fish, and move skin-side down on to the foil. Be sure to leave 1″ between the pieces of fish.
- Broil salmon for 10 to 14 minutes; rotate 180-degrees after 6 minutes. The fish will be ready when the center of the fish reads 125-degrees on an instant read thermometer.
- Serve passing with lemon wedges.