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Miso-Ginger Glazed Salmon Recipe

kept byRenata_Lam
recipe byChow

Preparing a whole side of fish might seem intimidating, but this sweet and salty glazed salmon is surprisingly easy to make. It’s perfect for a crowd, and the leftovers can be flaked over salad—that is, if there are any leftovers.

What to buy: Miso is a Japanese culinary staple made by fermenting rice, barley, or, most commonly, soy. The two main types are white (or shiro) miso, which has a sweet, mild flavor, and red (or aka) miso, which is aged and has a salty, umami flavor. You can find miso paste refrigerated at most grocery stores.

Game plan: The glaze for this recipe can be made up to 1 day ahead. Store it in the refrigerator in an airtight container.


Vegetable oil, for coating the aluminum foil
1/2 cup mirin
1/2 cup red miso paste
1/4 cup packed light brown sugar
1/4 cup soy sauce
2 tablespoons peeled and grated fresh ginger (from about a 2-inch piece)
1 salmon side (about 3 1/2 pounds), skin on and pin bones removed
2 medium scallions, thinly sliced (white and light green parts only)
2 teaspoons white sesame seeds, toasted



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