This is directly from Fine Cooking, but Ma made it first…super tasty – enjoy!
1/2 c. white miso (I used Shiro miso)
1/4 c. dry sake or white wine
1/4 c. mirin
1 T. EACH honey AND soy sauce
2 t. grated fresh ginger
1, 2 lb. skin-on (wild) salmon fillet (make sure the pin bones are removed)
Whisk together the miso, sake, mirin, honey, soy sauce and ginger together in a 9 x 13 glass baking dish and then turn the salmon in the mixture to coat. Leave the salmon in the marinade, flesh side down, at room temperature for 30 minutes, or covered and refrigerated for up to 12 hours.
When you’re ready to cook, position a rack 6 inches from the broiler and preheat the broiler. Line a large baking sheet with foil and lightly brush or spray it with oil, then transfer the salmon to the prepared sheet, skin side down. Broil for 3 to 5 minutes, check and rotate the salmon if necessary and then broil for 3 to 5 minutes more until the salmon is cooked through. The piece I had was quite thick, so we broiled it for 5 minutes, switched the oven to bake and baked it at 400 for 10 minutes, then put it back under the broil for another 5 minutes. We like ours a bit rare so when salmon is done for us, it’s slightly translucent in the center, but still juicy.
We enjoyed this with Orzo With Roasted Vegetables, and in the photo with quinoa, avocado and roasted Brussels sprouts, but simple rice and roasted asparagus would also be quick and super tasty – and the leftovers are terrific!