Miso Salmon



  1. Combine miso, sake, mirin, and shoyu in a large bowl. Place the fillets in the bowl, skin side up. Spoon marinade and coat the skin. Cover and keep in the refrigerator for 30 minutes to 1 hour
  2. Set the oven broiler to high and preheat for a few minutes. Place the fillets on the baking sheet lined with parchment paper. Remove excess marinade as miso gets burnt easily while cooking. Broil the salmon for 10-12 minutes, depending on the thickness, until salmon is cooked through.
  3. Top with sesame seeds and scallions.