味噌サーモン (Miso Salmon)

2 skin-on salmon fillets 4-6 oz each
2 tbsp white miso
1 tbsp sake
1 tbsp mirin
1 tbsp soy sauce
¼ tsp toasted sesame oil

In a large bowl, mix the marinade ingredients: 2 tbsp miso, 1 tbsp sake, 1 tbsp mirin, 1 tbsp soy sauce and ¼ tsp toasted sesame oil. 

Place the salmon in the bowl with the marinade, skin side up. Spoon the marinade on the salmon, coating the sides and skin. Cover and refrigerate for 1–3 hours.

Turn on broiler with the cooking rack 9 inches away from the heating element. Line baking sheet with aluminum foil. Use cooking spray if sticking is a concern. It isn’t. 

Remove the salmon from marinade wiping any excess off completely. Miso burns.

Place the salmon skin side down on the baking sheet. Broil the salmon until desired doneness, roughly 11–14 minutes. Do not flip the salmon during broiling. Remove, plate and if desired garnish with thinly sliced scallions and toasted white and black sesame seeds.