This miso-baked salmon is salty and sweet, with a deep umami flavor. The salmon, coated with a sweet marinade, is baked instead of broiled, preventing the marinade from burning on top. Fresh scallions round out the flavor.
Active Time
20 mins
Total Time
50 mins
Yield
Serves 4
How to Make It
1. Step
Whisk sherry, miso, pineapple juice, sugar, soy sauce, vinegar, oil and garlic powder together in a shallow dish until smooth. Add salmon fillets, turning to coat with marinade. Cover with plastic wrap and refrigerate for 20 minutes.
2. Step
Meanwhile, position rack in center of oven; preheat to 425°F. Line a large rimmed baking sheet with foil and coat evenly with cooking spray.
3. Step
Pat the salmon dry and transfer to the prepared baking sheet. Reserve the remaining marinade.
4. Step
Bake on the center rack until firm to the touch and opaque, about 10 minutes.
5. Step
Increase oven temperature to 450°F and remove the salmon from the oven. Brush each fillet with 1 tablespoon of the reserved marinade. (Discard remaining marinade.) Bake until a thermometer inserted into the thickest portion registers 140°F and the fish flakes easily with a fork, about 5 minutes. Sprinkle with scallions.
