Instructions

• 1. In a bowl, mix together the white miso paste, cooking sake, mirin and sugar until it forms a smooth paste for the marinade. Set aside.
• 2. Sprinkle salt over the salmon and set aside for about 30min. Salt will draw excess water/liquid and smell from the fish.
• 3. Gently pat dry with paper towel to remove the moisture of salmon. Do not wash with water after that!
• 4. Pour half of the marinade sauce in a flat bottom container. Place the salmon in the container and pour the rest of marinade sauce on top of it so as to coat both sides.
• 5. Cover with saran wrap and keep it in the fridge for 2-3 days.

if you cook with the saucepan

• 6. Wipe excess miso marinade off the fillets (use your hands, don't rinse it off). Heat up a grill pan lined with cooking sheet paper over medium heat and place the salmon skin down first. After a few minutes, turn the salmon over and grill the other side for another a few minutes until they are lightly browned or until the salmon is almost cooked through.

if you cook in your oven

• alt. 6. Preheat oven to 200ºC. Wipe excess miso marinade off the fillets (use your hands, don't rinse it off) and place the fish skin side up on a baking pan lined with parchment paper or silicone baking sheet. Then bake about 10 to 15 minutes or until the salmon is almost cooked through.