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The ingredients needed to cook Quick & Easy Miso Salmon for 2:
- Use For salmon:
- You need 2 (6 oz.) salmon fillets or steaks
- You need 1 Tablespoon oil
- Use For the glaze:
- Provide 2 Tablespoons miso or dwenjang (you could even use Chinese black bean paste if you've got that in your pantry)
- Use 2 Tablespoons brown sugar
- You need 1/4 cup drier rice wine, sake, or white wine (like Chardonnay, Sauvignon Blanc, Pinot Grigio)
- Take 1 Tablespoon oil
- Use the green part of 1 green onion, finely chopped
- Take 1 teaspoon minced garlic (about 1 small clove)
- Get chopped or julienned green onion for garnish
Steps to make Quick & Easy Miso Salmon for 2:
- Take the salmon out of the fridge and let it come up to room temp before cooking (20 to 30 minutes).
- Preheat the oven to 425F.
- Line an oven proof dish that will fit both your salmon fillets with aluminum foil. This makes for super easy cleanup. (I used one of those Pyrex pie dishes.)
- Rub the salmon fillets on all surfaces, skin side included, with the tablespoon of oil, and place them, skin side up, in the foil-lined baking dish.
- Mix all the glaze ingredients together until the miso is fully incorporated and the brown sugar is dissolved.
- Pour the glaze over the salmon, and bake for 10 minutes.
- Optional step: If you want to crisp up the skin a bit, turn the oven to broil, and put the salmon under the broiler for 30 seconds to a minute, checking on it at the 30 second mark. Sweet glazes can burn quickly under the intense heat of a broiler.
- The way I tell if the salmon is done is to give the center a gentle press down with my index finger as if I'm going to push into the fish about 1/4 of an inch. If it stays indented, it's undercooked. If it's resistant to any indentation, it's probably overcooked. But if it gives to the push and springs right back up, it's done.
- Garnish with chopped or julienned green onions and serve with steamed rice. Enjoy!
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