Make Ahead: The remaining marinade can be refrigerated in an airtight container for up to 1 week. It can be used in salad dressing and on grilled eggplant. The fish needs to marinate in the refrigerator for at least 30 minutes and up to 2 hours.
- 1/4 cup white (shiro) miso
- 1/4 cup mirin (rice wine)
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 2 scallions, white and light-green parts, minced (2 tablespoons)
- 1 1/2-to-2-inch piece peeled ginger root, minced (1 1/2 tablespoons)
- Up to 1/4 cup water, in tablespoon increments as needed
- 1 1/2-pound piece skin-on salmon fillet, preferably center-cut, pin bones removed
Whisk together the miso, mirin, vinegar, oil, scallions and ginger in a medium bowl. Add water as needed to form a marinade with the consistency of heavy cream.
Place the salmon in a resealable plastic food storage bag, then pour about 1/4 cup of the marinade over it and seal. Refrigerate for at least 30 minutes and up to 2 hours. Refrigerate the remaining marinade for another use (see headnote).
Position the top oven rack 4 to 6 inches from the broiler element; preheat the broiler. Have a broiler pan at hand or line a rimmed baking sheet with aluminum foil.
Wipe any excess marinade off the salmon fillet. Place the fish skin side down on the pan or baking sheet. Broil for 6 minutes on the first side. When the fish begins to brown, turn it over and broil for 4 to 6 minutes, watching closely as the skin will begin to brown and blister. The fish should be opaque throughout.
Transfer to a platter, turning the fish skin side down. Divide into portions at the table. Serve immediately.
The miso marinade recipe is adapted from "Cooking One on One," by John Ash (Clarkson Potter, 2004).
Tested by Monica Bhide.
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