Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, January 16, 2023

Miso Glazed Salmon

Fire up your broiler, this miso salmon will soon be on your short list of go to meals.

For half a pound of salmon, stir together two to three tablespoons of red or white miso, a squirt of Sriracha, a quarter teaspoon of salt, and two tablespoons each of sugar, soy sauce, and sake, mirin,or dry white wine. When the sugar is dissolved, pour the marinade into a glass baking dish along with the salmon and coat well. Let marinate for at least 30 minutes, or as long as overnight.

When you’re ready to go, transfer the fillets to a foil lined broiling pan then slide it under the heat for about six minutes. Serve immediately when it’s at its crispiest.