Recipe Details

Ingredients

• 1 1/2 pounds salmon fillets, room temperature
• Olive oil, for brushing
• ½ teaspoon kosher salt, plus more for brining
• 2 tablespoons yellow or white miso
• 2 tablespoons honey
• 1 tablespoon soy sauce (or tamari)
• 1 tablespoon rice wine
• ⅛ teaspoon garlic powder
• ⅛ teaspoon ground ginger
• Chopped parsley, for garnish (optional)

Description

1. Brine the salmon* (optional): In a shallow dish whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes.
2. Preheat the broiler to high.
3. Make the glaze: Meanwhile, in a small bowl, stir together the miso, honey, soy sauce, rice wine, garlic powder, and ground ginger.
4. Prepare the salmon: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush the salmon with a bit of the olive oil and sprinkle with the ½ teaspoon kosher salt evenly divided among the fillets. Reserve about half of the glaze and brush the remainder on the salmon.
5. Broil the salmon: Broil 7 to 10 minutes for 1-inch thick salmon (or less for thinner fish), until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). Pour the reserved glaze onto the salmon and garnish with the parsley, if using. Serve immediately. Leftovers last refrigerated for up to 3 days.