Why Miso and Salmon Work So Well Together
Miso is packed with glutamates — the molecules responsible for umami. When salmon, itself rich in glutamates, meets miso in a hot oven, something remarkable happens: the natural sugars in the miso caramelize, the fish fat bastes from within, and you get a lacquered, deeply savoury crust that almost no other marinade can replicate.
The key is white miso (shiro miso), which is milder and sweeter than red miso. Red miso can be used but will produce a more intense, slightly bitter result.
Instructions
Mix together the miso, mirin, sake, soy sauce, sesame oil, and honey in a small bowl until smooth.
Place the salmon fillets skin-side down in a shallow dish. Spoon the miso glaze over the flesh and sides, coating generously. Marinate for at least 20 minutes at room temperature, or up to 24 hours in the fridge.
Preheat your oven's broiler/grill to high. Line a baking tray with foil.
Place salmon skin-side down on the prepared tray. Broil for 10–12 minutes until the glaze is deeply caramelized and the fish flakes easily when tested with a fork. Watch carefully — the sugars in the miso can go from golden to burnt quickly.
While the salmon cooks, heat vegetable oil in a wok or large pan over high heat. Add the garlic and bok choy cut-side down. Cook for 2 minutes without moving until charred, then toss and add 2 tablespoons of water. Cover and steam for 1 minute until tender. Season with a splash of soy sauce and sesame oil.
Serve the salmon over steamed rice with the bok choy alongside. Scatter sesame seeds over everything.
Storage & Leftovers
The cooked salmon keeps for 2 days in the fridge. Cold miso salmon makes an exceptional rice bowl the next day — flake it over rice with sliced cucumber, pickled ginger, and a drizzle of soy sauce.