Miso Salmon 味噌サーモン

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2 skin-on salmon fillets ( ¾ lb, 340 g; ideally, less than 1 inch or 2.5 cm thick; 4 to 6 oz or 113 to 170 g per fillet)

subheading: For the Marinade:

2 Tbsp miso (use any type of miso; I used Hikari Miso Organic White Miso)

1 Tbsp sake

1 Tbsp mirin

1 Tbsp soy sauce

¼ tsp toasted sesame oil

subheading: For the Garnish (optional):

½ tsp toasted white and black sesame seeds

1 green onion/scallion (chopped)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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