Few things come together so perfectly as the union of mirin, miso paste and maple on a piece of fatty coho. And here, the added flourishes of ginger, scallions, tamari, lime, cilantro and sesame seeds transform a marinade into a whole experience.
Easy Miso-Maple Broiled Coho Salmon
June 15th, 2021A Simple Combination of Flavors that Always Shine
Print Recipe
Easy Miso-Maple Broiled Coho Salmon
By Wild Alaskan Company
Prep time
25 minutes
Cook Time
15 minutes
Total time
40 minutes
Yield
2 servings
Ingredients
- 2 (6-oz) packs of coho salmon
- 2 tablespoons white miso paste
- 1 tablespoon tamari sauce
- 1 tablespoon mirin or rice vinegar
- 2 tablespoons maple syrup
- Pinch of cayenne pepper
- ½ teaspoon sesame oil
- ¼ teaspoon grated ginger
- 1 teaspoon black sesame seeds
- Scallions, sliced (for garnish)
- ¼ cup cilantro (both leaves and tender stems), roughly chopped
- ½ lime
Instructions
1. Whisk maple syrup, miso, tamari, mirin, ginger, sesame oil, and cayenne in a small bowl to combine.
2. Pat dry salmon very well. Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.
3. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let it marinate while the oven comes to temperature.
4. Turn the broiler on.
5. Place the salmon on a foil-lined baking sheet and roast in the oven for 6-10 minutes, or until the salmon is slightly caramelized on top and just barely cooked through. Keep checking until the top of the salmon feels fairly firm.
6. Top with scallions and sesame seeds, and right before serving, scatter with cilantro and a good squeeze of lime.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
