She Strengthens

Savory Glazed Salmon Recipe: A Show-Stopping Main Course

Are you looking for a dish that’s sure to impress your guests? Look no further than this sweet and salty glazed salmon recipe. Not only is it surprisingly easy to make, but it’s also perfect for a crowd and can be served with a variety of sides.

Understanding Miso: The Key to This Recipe’s Flavor

Miso, a Japanese culinary staple, is made by fermenting rice, barley, or soy. There are two main types: white miso, which has a sweet and mild flavor, and red miso, which is aged and has a salty, umami flavor. For this recipe, we’ll be using red miso paste, which can be found in most grocery stores.

Planning Ahead: Tips and Tricks

To make this recipe even easier, you can prepare the glaze up to a day in advance and store it in the refrigerator. Additionally, be sure to watch a video on how to remove the pin bones from the salmon, and check out our guide to types of salmon to learn more about the different varieties.

The Recipe: A Step-by-Step Guide

Yield: 8-10 servings
Difficulty: Easy
Total Time: About 1 hour 15 minutes

Ingredients:

• Vegetable oil for coating the aluminum foil
• 1/2 cup mirin
• 1/2 cup red miso paste
• 1/4 cup packed light brown sugar
• 1/4 cup soy sauce
• 2 tablespoons peeled and grated fresh ginger
• 1 salmon side (about 3 1/2 pounds), skin on and pin bones removed
• 2 medium scallions, thinly sliced
• 2 teaspoons white sesame seeds, toasted

Instructions:

1. Preheat and Prepare the Baking Sheet
   Heat the oven to broil and arrange a rack in the middle. Line a large rimmed baking sheet with foil and coat the foil with vegetable oil.

2. Whisk Together the Glaze Ingredients
   Whisk the mirin, miso, brown sugar, soy sauce, and ginger in a medium bowl until combined. Reserve 1/3 cup of the miso mixture in a small bowl; set aside.

3. Prepare the Salmon
   Rinse the salmon under cold running water, pat dry with paper towels, and place on the baking sheet skin-side down. Using a sharp knife, score the salmon with parallel 1/4-inch-deep diagonal cuts spaced 2 inches apart. Brush the salmon with all of the reserved 1/3 cup miso mixture.

4. Refrigerate and Strain the Miso Mixture
   Cover the salmon with plastic wrap and refrigerate for 30 minutes. Set a small fine-mesh strainer over a small bowl and strain the remaining miso mixture. Discard the solids and set the strained sauce aside.

5. Broil the Salmon
   Remove the fish from the refrigerator and discard the plastic wrap. Broil the salmon on the baking sheet, rotating once or twice, until it’s just opaque in the center and a golden brown crust has formed, about 10 to 12 minutes.

6. Serve and Enjoy!
   Remove the salmon from the oven, transfer it to a serving platter, and sprinkle it with the scallions and sesame seeds. Serve immediately, passing the strained sauce on the side.