This miso marinade can be kept in the fridge and re-used two to three times with different ingredients. Recognising the variety of miso can be quite confusing. Saikyo miso is an extra-sweet white miso and tastes a little like salty custard. Don’t confuse it with regular white miso as it is much saltier (for more information about miso).
Sprinkle salt on both sides of the salmon fillets and leave them in the fridge for 30 minutes.
Mix the miso, mirin, sake and sugar and pour this mixture into a small non-metallic tray or a resealable plastic bag.
Pat the salmon fillets dry with paper towel, then add them to the miso marinade. Marinate the fish in the fridge overnight or for up to 4 days – the flavour will get stronger the longer it marinates.
Preheat the grill to medium–high.
Lift the salmon from the marinade and completely remove the marinade using paper towel. Cook the salmon under the hot grill for 4 minutes on each side, keeping a careful eye on it as the miso marinade tends to burn easily.
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