Red miso is stronger tasting than white miso. You can use either, but if using white miso, you may want to use a little more than if using red miso.
- 2 Tbsp red miso or 3 Tbsp white miso
- 2 Tbsp sake
- 2 Tbsp sugar (less or more to taste)
- 2 teaspoons soy sauce
- 4 6-ounce skinless salmon fillets
1 Mix the miso, sake, soy sauce, and sugar in a small bowl. Adjust proportions to taste.
2 Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce. Cover the container and marinate for at least 30 minutes, and up to overnight.
3 Line a broiling pan with aluminum foil. Brush a little vegetable oil over the foil and lay the salmon fillets on top. Make sure there is an even, thin coating of marinade on top of the fish. Place the fillets no closer than about 6 inches from the broiler element in your oven. Broil for 6-10 minutes, depending on how thick the fillets are and how hot your broiler is. Keep an eye on the salmon. The marinade has sugar in it that can easily cause the glaze to burn. If it starts charring and the cooking isn't yet finished, place the fish on a lower rack in the oven.
Serve with rice and stir-fried vegetables.