Misoyaki Salmon

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By Chef Justin Inagaki  

Ingredients:

• 6 – 8 oz portion salmon fillet skin-on (preferred)
• 16 oz white miso
• 2 oz fresh peeled ginger, cut into strips
• 8 oz white granulated sugar
• 16 oz cooking sake or water
• Non-stick cooking spray

Directions:

1. In a medium size pot, on medium high heat, add cooking sake (or water). If using cooking sake, cook off alcohol (normally reduced by half). If using water bring water to boil, then to a nice simmer. 
2. Add ginger and granulated sugar. Bring back a to boil to dissolve sugar granules. Then turn off the heat and slowly add white miso paste into the liquid, careful not to add it all at once.
3. Once the white miso paste is in the pot, using a whisk or wooden spoon, slowly stir the miso mixture until it has a smooth consistency and no lumps.
4. Cool miso marinade into a bowl or heat-resistant container. Minimum 40 degrees or place in refrigerator for 2-4 hours until cold.
5. Once miso marinade is cool, add your portioned salmon filets into the marinade. Desired marination 12-24 hours in the marinade (typically marinading overnight is the best). You can also marinate in a Ziploc bag for better storage. 
6. Once salmon is marinated, pre-heat oven or air fryer to 350 degrees. Using a sheet pan and foil, gently spray non-stick spray. Place your marinaded salmon skin side up on foil pan and place the pan in oven.
7. Cooking time depends on your preference. Generally, 15 mins for medium rare and 30 mins for well done.
8. If you wish for a nice, charred skin, use your broiler option on your oven and watch skin color until golden brown. 
9. Enjoy it by itself, or with rice and some vegetables if desired.