miso-glazed salmon

This was inspired by my friends at the secret menu, as well as my desire to learn how to cook fish.  I have nothing else to say about it.

1/2 lb salmon fillet, 3/4″ thick or so, skin on

1/4 cup chopped scallions


1 tb sesame seeds

1/3 cup miso

2 tb mirin

1 tb soy

2tsp minced ginger.  careful.

1 tb siracha

1 tsp seasame oil

2 tb rice vinegar


1. Mix all the glaze ingredients and pour into a large ziplock bag.

2.  Place fish in bag and close bag.  Mix the bag around a bit to cover the fish with the glaze

3. let sit at room temperature for two hours

4. place a cast iron skillet a few inches below a broiler and turn to hi.  heat skillet for a few minutes

5. place the fish in the skillet skin down.  brush some of the extra glaze onto the fish, but not too much.

6. broil for 7-9 minutes.  The fish is supposed to reach an internal temperature of 130℉ – 140℉, which you can read with a instant read thermometer, or until it flakes away easily.  The top will be blacked a bit, which is fine.

7. toss some of the scallions on top.  Eat, yes, with a roasted potato salad.  Or not.

I think I may have overcooked the fish, but I couldn’t really tell because the thick part seemed overcooked while the thin part seemed fine, which doesn’t make sense, right?  My thermometer was slow to read the temperature and was also all over the place.  The fish flaked fine, I suppose.

Regardless, it was very tasty.  This is another one of those recipes where you have various contrasting tastes working at the same time (i.e. sour, sweet, salty etc. (where does spicy fit in?  I think spicy should count as a taste)).  It’s also very simple, like this particular post.

Andy, the Silverlake reservoir Duck of the Week, likes it as well.

Careful Andy, there are youthful coyotes in the area!


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