Start to finish: 30 minutes / Servings: 4
Soy sauce, mirin, white miso and honey combine to create a sweet-savory balance in this simple recipe. Some of the glaze mixture is kept aside for serving—drizzle it over the salmon itself or onto a side of sautéed greens or broccoli.
3 tablespoons white miso
5 teaspoons honey, divided
1 tablespoon soy sauce
2 teaspoons mirin
1½ teaspoons toasted sesame oil
¼ teaspoon cayenne pepper
Four 6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry
1 tablespoon sesame seeds, toasted
In a small bowl, whisk together the miso, 4 teaspoons of honey, the soy sauce, mirin, sesame oil and cayenne. Measure out 2 tablespoons and brush onto the top and sides of the salmon fillets. Let stand at room temperature for 20 minutes.
Meanwhile, into the remaining miso mixture, whisk the remaining 1 teaspoon honey and 2 tablespoons water; set aside. Heat the broiler with a rack about 6 inches from the broiler element. Mist a wire rack with cooking spray, then set in a rimmed baking sheet.
Evenly space the fillets, skin down, on the rack. Broil until the thickest parts of the fillets reach 120°F, or are nearly opaque when cut into, 6 to 8 minutes.
Transfer to a serving platter and drizzle with about 2 tablespoons of the miso mixture, then sprinkle with sesame seeds. Serve with the remaining miso mixture.
Optional garnish: Thinly sliced scallions