Step by step
Method
7 steps- 01
Pat the salmon dry. Whisk miso, mirin, sake, soy, sugar, sesame oil and ginger until smooth.
- 02
Coat the flesh side of each fillet with glaze. Cover and refrigerate for 30 minutes, or up to 8 hours for deeper flavour.
- 03
Heat the oven to 220°C and line a sturdy tray with baking paper. Scrape off excess marinade so the sugar does not scorch.
- 04
Place salmon skin-side down and roast for 7 minutes. Brush with a fresh thin layer of glaze.
- 05
Switch to the grill on high and cook 2–4 minutes until the surface bubbles and caramelizes while the centre remains just translucent.
- 06
Meanwhile, heat neutral oil in a wide pan and sear bok choy cut-side down for 2 minutes. Add 2 tablespoons water, cover and steam 2 minutes.
- 07
Rest salmon for 3 minutes, then serve with rice and bok choy; finish with spring onion and sesame seeds.
Cook's notes
Make it excellent
- A centre temperature of 50–52°C gives moist, medium salmon.
- Wipe away thick pools of marinade before grilling to prevent bitter burnt patches.
- Use tamari instead of soy sauce for a gluten-free version.
Serve it with
Short-grain rice, blistered bok choy, cucumber sunomono or steamed edamame.
Store & reheat
Refrigerate cooked salmon for up to 2 days. Reheat gently at 150°C or serve flaked over a cold rice bowl.
Helpful cooking questions and genuine results are welcome.