“White miso, sake, mirin — a three-ingredient marinade that completely transforms the fillet.”
This is inspired by the Nobu black cod preparation but works equally beautifully with Coho Salmon. The miso marinade caramelises under the broiler into a deeply savoury lacquered glaze. Marinate overnight if you can — 3 days is even better.
- 2 Coho Salmon fillets (6 oz each)
- 3 tbsp White miso paste
- 2 tbsp Mirin
- 2 tbsp Sake
- 1 tbsp Sugar
- 2 Green onions, sliced
- 1 tsp Sesame seeds
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01
Make marinade
Whisk together miso, mirin, sake and sugar until smooth.
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02
Marinate
Coat salmon fillets completely. Cover and refrigerate at least 2 hours, ideally overnight.
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03
Preheat broiler
Set oven broiler to high. Line a baking sheet with foil and lightly oil.
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04
Broil
Wipe excess marinade from fillets. Broil 6-8 minutes until glaze is caramelised and fish is just cooked through.
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05
Serve
Garnish with green onions and sesame seeds. Serve immediately.
Wipe off most of the marinade before broiling — the sugar content means it burns quickly. A thin even coat is all you need.
Per serving estimates. Values vary by exact quantities used.
Other ways to prepare Alaskan seafood using our wild-caught products.
