Miso Salmon

We also used the "impatient marinade" here and used white miso paste with the lemon zest along with a cheesecloth.

Miso + Mirin + Lemon Zest (the marinade)

We had a little helper in the kitchen :)


Tasting the marinade to make sure it's just right


Adding salt to the salmon

Letting the salmon sweat for 5 minutes before taking off excess moisture

Put marinade on the bottom, then cheesecloth, then salmon, then layered cheesecloth over salmon and placed more marinade on top. Covered with plastic wrap. Let marinade for an hour

We broiled ours for 5 min on each side. Thanks to Andrew's tip we made sure to watch the skin from burning too much.

Voila! Miso Salmon with picked ginger, lemon, steamed vegetables and rice.

We thought this dish was simple and subtly flavored. But also wondered (as per Andrew's post) why not put the marinade directly on top? I think the cloth makes a difference in managing from too much flavor overload if you marinade for 1-3 days as suggested, but with the impatient marinade, I don't see the point. Also, why does the recipe call for so much marinade for just 1 1/2 lbs of fish?? We had tons of marinade left over that we just threw out. I thought it was a waste of the miso paste--we used a whole container.

One thing I would do differently next time is to baste the fish with the extra marinade while in the oven on both sides, at least once. Maybe that would have added more flavor to the "impatient marinade" method. Overall it was a nice simple dish and the flavor did hold up better the next day when we ate leftovers.