1-Getting started: with this Japanese Miso Salmon is as straightforward as a casual chat over coffee. First things first, mix up that marinade by whisking together the miso paste, white sugar, sake, and mirin until it’s nice and smooth it’ll take you just a minute or two. Then, lay the salmon skin-side down in a dish, slather on that marinade, and wrap it up tight for 24 to 48 hours in the fridge; that’s the secret to that deep, unforgettable flavor.

2-Once marinating time is up: scrape off any extra marinade without rinsing it off, and let the salmon sit out to reach room temperature this helps it cook evenly and keeps things juicy. For the barbecue method, preheat your grill on medium-low for 10-15 minutes and oil it just before you add the fish. Pop the salmon on skin-side down for about 3 minutes, then flip it carefully with two spatulas and cook the flesh side for 2-3 minutes until it’s caramelized to perfection.

3-Flip it back over, move it to a tray, cover loosely with foil, and let it rest for 5 minutes the salmon keeps cooking a bit more, so it’ll be just right. If you’re baking instead, preheat your oven to 350°F (180°C), place the salmon skin-side down on a tray, and bake for around 15 minutes. Check the center for doneness and maybe give it a quick broil for 1-2 minutes to brown the top. Serve it warm or at room temperature, and don’t forget those sesame seeds and sliced scallions for a nice finish. Oh, and if you’re linking up meal ideas, check out our delicious oatmeal cream pie cake for a sweet side that pairs wonderfully with savory dishes like this one.