Why do I need to wipe most of the marinade off before broiling?

Miso paste burns quickly. To be clear though, just wipe off the big lumps of miso with a paper towel or lightly scrape with a butter knife. There's no need to eliminate every trace of the miso paste before broiling - just the large concentrations.

Is this recipe gluten free?

Yes! This miso salmon recipe is gluten free as written. That said, it's best to read the label on your miso paste to make sure there wasn't any sneaky wheat added during production - or potential cross contamination. This miso paste is gluten free . Also have a peek at the sake label. Most premium sake is GF, but both basic drinking and cooking sake sometimes have wheat added during production.

I want to try this, but my family doesn't like salmon.

Trust me, I get this. My husband was not big on salmon either. He had spent most of his life eating boring pan fried salmon with lemon wedges on the side (usually a sign that the fish didn't get much love in the kitchen). Plus, the notion that salmon could be melt-in-your-mouth tender was completely foreign to him. The best salmon is usually served just short of well done so that the fat glistens and the meat retains all of its moisture. And the miso paste actually transforms the texture of the fish - helping with tenderness. He loves this recipe btw.

Miso Salmon

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My simple mixture of miso paste, sake and mirin tenderizes the meat to a point where it almost melts in your mouth. It’s unbelievably effective!

Author: Caroline Phelps
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 2 fillets 1x
Category: Fish
Method: Broiling
Cuisine: Japanese
Diet: Gluten Free

Ingredients

Scale

Two 4-6 oz salmon fillets

For the marinade:

3 tablespoons miso paste
1 tablespoon sake
2 tablespoons mirin
1/2 teaspoon toasted sesame oil

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Instructions

Make the marinade. Put all the ingredients for the marinade in a bowl and mix well, until the miso paste has dissolved.
Marinate the salmon. Add salmon fillets to the bowl, and coat well on both sides. Turn the fillets so the skin side is up and refrigerate for 30 to 60 minutes, maximum. If you leave the salmon for longer than that, the texture might get a little mushy and the flavor, too salty.
Prepare the tray and the fillets. Cover a cooking tray with parchment paper and place the salmon fillets, skin side down (wipe off some of the marinade from the fillets – mainly the lumps – before placing them down to prevent the miso sauce from burning).
Broil the salmon. Turn on the broiler and move the grill to the second highest rack, about 6 inches away or more from the flame. The reason you don’t want to place the tray any closer is because miso and mirin burn easily. Place the cooking tray on the rack and broil for 8-10 minutes, until salmon is cooked through. Keep an eye on the salmon to make sure the marinade isn’t burning. If you notice the marinade getting darker too quickly, move the salmon to a lower rack.
Serve with rice and vegetables.

Notes

Miso salmon tastes best right out of the oven. But you can store any leftovers, covered in the refrigerator, for up to 2 days.

Nutrition

Serving Size: 1 salmon fillet
Calories: 302
Sugar: 6.5g
Sodium: 201.1mg
Fat: 9.3g
Saturated Fat: 1.3g
Unsaturated Fat: 2.1g
Trans Fat: 0g
Carbohydrates: 14.5g
Fiber: 1.4g
Protein: 34.7g
Cholesterol: 72.4mg

Find it online: https://pickledplum.com/miso-salmon/