Miso Marinated Salmon
Difficulty – Medium
Servings – 4 filets
- 4 (7 oz) - Salmon Filets
- 1/4 cup Sugar
- ½ cup White Miso
- 2 Tbsp Liquid Aminos (or Soy Sauce)
- 3 Tbsp Sake
Combine Miso, Sugar, Liquid Aminos, and Sake in a bowl and mix well and emulsify.
Divide salmon filet into 4 even pieces, or have your 4 pieces ready. Fully coat each piece in the marinade and place onto a Pyrex tray leaving space in between each piece. Cover with plastic wrap and refrigerate for 24-48 hours.
After marinating time has passed, preheat your Fontana oven to 500 in preparation for fish. Remove salmon from the refrigerator and remove some of the marinade making sure to leave a little bit on top to bake. Transfer fish onto a baking pan and place into the oven. Bake for 3 minutes and then turn up the heat to 600. Cook until the salmon is cooked through and reaches an internal temperature of 135 Fahrenheit. Remove from the oven and serve immediately.
For the marinade we start off with combining the Brown Sugar, Worcestershire, Liquid Aminos, Black Pepper, Red Pepper Flakes, and Hot Honey to a bowl and mixing will. Take your salmon filets and place them in a ziplock bag, add your marinade, and then store in the refrigerator for at least 4 hours.
Preheat your oven to 600F and line a sheet pan with aluminum foil.
Place the filets on the sheet pan skin side down and drizzle with a little extra marinade on top (you can even sprinkle a little bit of brown sugar on top if you want). Take the sheet pan and put it in the preheated oven and bake until the internal temp of the fish reaches 145F. Remove from the oven and plate with a favorite side. We recommend our simple Oven Roasted Brussel Sprouts and perhaps a salad.