Ingredients
For the Marinade
- 1 teaspoon ground ginger
- 1 tablespoon grated fresh ginger
- 2 tablespoons white miso paste
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons seasoned rice vinegar
- 1 tablespoon brown sugar
Main Ingredient
- 1 pound salmon, cut into 4 equal pieces
For Serving
- 2 green onions, thinly sliced
- Sesame seeds
Instructions
- Prepare the Marinade: In a 9 x 9-inch baking dish, thoroughly combine ground ginger, grated fresh ginger, white miso paste, toasted sesame oil, soy sauce, seasoned rice vinegar, and brown sugar until the mixture is smooth and evenly blended.
- Marinate the Salmon: Pat the salmon pieces dry with paper towels. Place them skin side up into the marinade, then spoon some of the marinade over each filet to coat. Cover the dish tightly and refrigerate the salmon for 1 hour to allow the flavors to infuse.
- Preheat the Broiler: When ready to cook, position your oven rack in the top third of the oven and turn the oven broiler to HIGH, to achieve a quick, intense heat source ideal for glazing.
- Cook the Salmon: Remove the salmon from the marinade, letting any excess drip off. Arrange the salmon pieces skin side down on a rimmed baking sheet. Place under the broiler and cook for about 10-12 minutes, or until the edges are crisp and the salmon flakes easily with a fork.
- Serve: Transfer the cooked salmon to serving plates and garnish with thinly sliced green onions and a sprinkle of sesame seeds for added texture and flavor.
Notes
- Be sure to pat the salmon dry before marinating for better adhesion of the glaze.
- Do not overcrowd the baking sheet to ensure even cooking and crisp edges.
- If your broiler is very powerful, watch closely to prevent burning.
- Leftovers can be stored in the refrigerator for up to 2 days and are great in salads or rice bowls.
- Use skin-on salmon pieces to keep the fish moist and make handling easier.
- Prep Time: 1 hr 5 min
- Cook Time: 12 min
- Category: Main Course
- Method: Broiling
- Cuisine: Japanese
