• 1 cup sweet white miso (shiro)
  • 3 tbsp. dark brown sugar
  • ¼ cup sake
  • ¼ cup mirin
  • 2 cloves garlic, halved
  • 1 tbsp. fresh ginger, coarsely chopped
  • 4, 6 oz. salmon fillets, skinless
  • 1 tsp. olive oil


For marinade: in a small saucepan, mix the miso, brown sugar, sake, mirin, garlic, and ginger. Bring to a simmer.  Reduce heat to low and cook a couple minutes longer. Transfer marinade to a small bowl and cool completely.

When cooled, pour one third of the marinade into a zip-locked plastic bag, add fish fillets in a single layer and lay on a baking dish. Refrigerate for at least 6 hours.

Light grill or preheat broiler. Pat fish fillets with paper towel. Brush fish with olive oil and grill or broil, basting with marinade. Cook until desired doneness. Medium rare will take 7 – 8 minutes.

Serve on a bed of wok-seared vegetables and steamed rice.