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Ingredients

2 tablespoons miso paste, preferably white (shiro) or blended (awase)
2 teaspoons Kewpie mayonnaise
1½ teaspoons sake
1/2 teaspoon mirin
One 12-ounce skin-on salmon fillet


Preparation

1. Whisk together the miso, Kewpie mayo, sake and mirin in a small bowl. Coat the entire salmon fillet in the mixture and marinate for 20 minutes.

2. Preheat the oven to 350 F.

3. Line a baking sheet with a wire rack or piece of foil, then place the salmon on top, skin side down. Bake for 3-5 minutes, depending on the thickness of the fillet (3 minutes for a 1-inch-thick fillet; 5 minutes for a 2-inch piece).

4. Turn on the broiler and adjust the oven rack so that the fish sits about 6 inches below the heat source.

5. Cook for 4-5 minutes more, until the fish is nicely browned and just cooked through.

I was emailed this recipe. Looks easy and good. I'll try it over the winter while the grill is hibernating.