Introduction: Asian Baked Salmon

My family often likes to make Miso Salmon and I figured it was so good that it would be worth sharing with others. It’s quick, easy, and delicious and is something I can prep quickly during the week if I’m busy.

Step 1: Gather Ingredients

You’re going to need the following:

  • Clear baking dish
  • Ziploc bag big enough to hold your salmon
  • Aluminum foil
  • Sugar (½ cup) - white, but you’re welcome to try brown
  • Salmon - for this particular instructable I use a 1lb fillet
  • Sake (1 cup) - I’ve tried with a bunch of different sake and they all taste fine
  • Miso paste (½ cup) - can be found at most Asian markets

Step 2: Mix the Ingredients

Pour the sugar, sake, and miso paste into a bowl and mix until it has a good consistency. If no bowl is present, you can actually just pour them into your ziploc bag and mix them with your hand or by massaging the closed bag.

Step 3: Marinate the Salmon

Put your salmon into your mixture and drain as much air from the bag as you can. Let it sit in the fridge for 10 minutes, then flip it and let it sit for another 10.

Step 4: Start the Oven

Start the oven at 350º and while it is getting to the right temperature take out your salmon and put it into the clear baking dish. I generally like to drizzle just a little bit of the sauce on top of the salmon as well, but the amount is entirely up to you. Once the salmon is in the dish cover it with aluminum foil.

Step 5: Cook the Salmon

Cook for 29-30 minutes. I often err on the side cooking for less time as you can always put it back into the oven for another minute, but you can't undo overcooking it. So remember to keep an eye on it, as the sugar could burn in the oven.

Step 6: Enjoy

After you take it out and let it cool throw it on your meal and enjoy! If you have extra sauce in the pan you can also drizzle it on rice and vegetables, which is what I like to do. It should keep well in the fridge for a few days, but reheating fish is never as satisfying as eating it fresh out the oven.