Equipment
Ingredients
Salmon
- 600 g salmon fillets, skin-on or skin-off
- 5 ml vegetable oil
Miso Marinade
- 60 g shiro miso, white miso paste
- 30 ml mirin
- 15 ml sake
- 15 g sugar, granulated
- lemon zest
Finishing
- 15 ml lemon juice
- 1 scallions, thinly sliced
- 2 g toasted sesame seeds
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 474 kcal
- Protein
- 38 g
- Carbohydrates
- 17 g
- Fat
- 40 g
- Fiber
- 1 g
- Sugar
- 8 g
- Sodium
- 3995 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 81 mg
- Calcium
- 427 mg
- Iron
- 18.4 mg
- Magnesium
- 453 mg
- Phosphorus
- 456 mg
- Zinc
- 1.4 mg
- Vitamin A
- 408 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 4 mcg
- Water
- 10 g
- Alcohol
- 1 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, whisk together the shiro miso, mirin, sake, sugar, and lemon zest until the sugar has largely dissolved and the paste is smooth.
Pat the salmon fillets dry with paper towels. Coat the fillets generously with the miso marinade on all sides. Place in a dish, cover, and refrigerate for at least 30 minutes (up to 24 hours for deeper flavor).
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly grease it with vegetable oil to prevent sticking.
Remove salmon from the fridge. Use your fingers to gently wipe off the excess marinade, leaving only a thin, translucent layer. Arrange fillets skin-side down on the prepared baking sheet.
Roast in the center of the oven for 10-12 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
Optional: If more char is desired, switch the oven to Broil (Grill) for the final 60-90 seconds, watching constantly to prevent burning.
Remove from oven and drizzle with fresh lemon juice. Garnish with sliced scallions and toasted sesame seeds before serving.
Chef's Notes
- Wiping the marinade off seems counter-intuitive, but the salt and sugar penetrate the flesh during the marination time. Leaving a thick gloop on top will result in a burnt crust.
- For the 'Plan-Ahead' approach, you can marinate the fish in the morning or the night before. The longer it sits, the firmer the texture will become (almost like a light cure).
- Shiro miso (white) is preferred here for its higher sugar content and milder flavor compared to Aka miso (red).
- If using skin-on salmon, do not expect crispy skin with this method as the fish sits in the marinade. The skin helps insulate the meat during roasting.
- Serve with steamed jasmine rice and blistered snap peas for a complete meal.
Storage
Refrigerator: 2 days — Best consumed immediately. Texture degrades upon reheating.
Reheating: Gently reheat in a low oven (150°C/300°F) covered with foil just until warm.
Troubleshooting
Marinade is burnt/blackened
Cause: Excess marinade was left on the fish or oven rack was too high
Fix: Scrape off the burnt layer; the fish underneath is likely still good
Prevention: Wipe off almost all marinade before roasting; sugar in miso burns quickly
Salmon is dry
Cause: Overcooked
Fix: Flake the fish and mix with a bit of mayonnaise or butter to restore moisture
Prevention: Check for doneness early; salmon continues to cook slightly after removal
Cultural Context
This dish is a home-cook friendly adaptation of 'Gindara Miso' (Miso Black Cod), made famous globally by Chef Nobu Matsuhisa. While the traditional recipe uses sake lees and takes days to cure, this version captures the essence of the sweet-savory 'Saikyo Yaki' style using accessible ingredients for a weeknight dinner.
