Ingredients
Scale
- 4 salmon fillets (about 6 oz each, skin on or off)
- 1/2 cup white miso paste (shiro miso)
- 1/4 cup apple juice with sugar
- 1/4 cup apple juice
- 3 tablespoons granulated sugar
- 2 teaspoons vegetable oil (for cooking)
Instructions
- Step 1: Combine the apple juice and rice vinegar with sugar in a small saucepan and bring the mixture to a rapid boil for 30 seconds to burn off the alcohol. Reduce the heat to low, add the granulated sugar, and stir until completely dissolved.
- Step 2: Remove the saucepan from the heat and thoroughly whisk in the white miso paste until the marinade is smooth and free of lumps. Allow the marinade to cool completely to room temperature before proceeding.
- Step 3: Place the salmon fillets in a shallow dish or large sealable bag. Pour the cooled marinade over the salmon, ensuring the fish is completely coated. Cover and refrigerate for a minimum of 24 hours, up to 72 hours, for the best flavor infusion.
- Step 4: When ready to cook, preheat your oven to 400°F (200°C). Gently wipe off the majority of the excess miso marinade from the fillets using a paper towel (do not rinse the fish, as some marinade is needed for the glaze).
- Step 5: Heat the vegetable oil in an oven-safe skillet (such as cast iron) over medium-high heat. Sear the salmon fillets, skin-side down (if applicable), for 2 to 3 minutes until the skin is crispy and golden brown.
- Step 6: Transfer the skillet immediately to the preheated oven and bake for 5 to 8 minutes, or until the salmon is cooked through and the miso glaze is slightly caramelized and golden brown. Serve immediately.
Notes
- Freeze the raw salmon fillets *before* marination for best texture, as the high salt content in the miso can degrade fish quality during extended freezer storage.
- Pay close attention during the searing and baking stages; because the miso marinade is rich in sugar, it can go from caramelized and glossy to burnt very quickly, especially under high heat.
- This rich, savory-sweet fillet pairs beautifully with steamed sticky rice and a bright, crisp counterpoint, such as lightly dressed blanched asparagus or a quick cucumber sunomono salad.
- To best preserve moisture and the caramelized glaze, gently reheat leftover cooked salmon in a 275°F oven, loosely tented with foil, until just warmed through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American