Broiled Miso Salmon Fillets Recipes

BROILED MISO SALMON FILLETS

Steps:

• Toast sesame seeds in a small saucepan over medium heat, stirring occasionally, about 2 minutes. Watch them closely and remove from heat once sesame seeds are a golden brown. Set aside.
• Combine miso paste, mirin, soy sauce, ginger, and honey in a small bowl. Mix well. Stir in toasted sesame seeds.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with foil and lightly grease with oil.
• Coat salmon well in the miso sauce and place skin-side up on the baking pan.
• Broil in the preheated oven, watching closely, until fish flakes easily with a fork, 10 to 15 minutes.

MISO-GINGER MARINATED GRILLED SALMON

Steps:

• Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
• Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

BROILED SALMON WITH MISO GLACE

Steps:

• Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.
• Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.
• Whisk miso, mirin, soy sauce, ginger and hot pepper sauce in a small bowl until smooth.
• Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.
• Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).

GRILLED MISO SALMON WITH RICE NOODLES

Steps:

• Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
• Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
• Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.

BROILED SALMON WITH ORANGE-MISO GLAZE

Steps:

• Whisk first 6 ingredients in small bowl.
• Preheat broiler. Line baking sheet with aluminum foil. Place salmon on foil, skin side down. Spread miso mixture over salmon. Broil fish until glaze begins to blister and brown, about 3 minutes. Cover fish loosely with foil. Broil until fish is cooked through, about 5 minutes longer. Transfer fish to plates. Top with onions.
• Available at Japanese markets and in the Asian foods section of supermarkets.