Oven-Baked Miso Salmon

Preparation

1. Stir the miso, sake, mirin, soy sauce and sesame oil until smooth in a shallow dish.
2. Check the salmon fillets for bones, place them skin side up in the marinade and cover with the marinade. Chill, covered, for 1 to 2 hours; not overnight, as the marinade is very salty.
3. Preheat the oven to 220 °C (conventional; fan about 205 °C) and line a baking tray with baking paper.
4. Take the fillets out and wipe off the excess marinade thoroughly, as miso burns easily. Keep the marinade. Place the salmon skin side down on the tray.
5. Bake for about 18 to 20 minutes, until the thickest part reaches 52 to 54 °C or the flesh flakes easily.
6. For the glaze, boil the reserved marinade with the sugar and water for a few minutes until slightly thickened and drizzle over the salmon. Sprinkle with spring onions and sesame and serve with rice.

Drink with it

• Junmai sake · excellent match

  Junmai, chilled or lightly warmed

  Sake and mirin are already in the marinade; the rice sweetness and soft umami of the Junmai pick up the miso and salmon fat without sharpening the salty crust.

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• White wine · excellent match

  Riesling Kabinett, off-dry

  The residual sugar takes the edge off the salt of the miso and soy sauce, and the acidity cuts through the salmon fat.

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• Red wine · good match

  Pinot Noir, lightly chilled

  Barely any tannin means it does not disturb the fish, and the red fruit sits well beside the sweet-salty crust.

• Pale lager · good match

  Japanese lager or pils, ice cold

  A slim body and fizz clear away fat and salt, and the light hop bitterness provides a counterpoint to the sweetish glaze.

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