From inthekitchenwithkath.com
(Adapted from Jacques Pépin’s recipe in Jacques Pépin Heart & Soul in the Kitchen)
Serves 2, can easily be multiplied to serve 4, 6, or 8
Jacques broiled the salmon fillets for just 4 minutes. If you like salmon cooked until it’s browned but still pink inside check it after 4 minutes. If you like it more done, broil a bit longer. 8 minutes was perfect for us.
1 tablespoon red miso paste
1½ teaspoons maple syrup
1 teaspoon tamari or dark soy sauce
1 teaspoon rice vinegar
½ teaspoon hot chili sauce, like Sriracha
2 salmon fillets, about 6 ounces each and about 1¼ inches thick
1. Combine the miso paste, syrup, soy sauce, rice vinegar, and hot sauce together. Mix until smooth.
2. If desired, pull the pin bones out of the salmon with tweezers. Put the salmon on a foil-lined baking sheet. Cover the fillets with the miso glaze.
3. Refrigerate the fillets for at least an hour, and up to overnight. (I chilled mine for about 3 hours. I did not cover the fillets as Jacques suggests because I couldn’t figure out how to do it without having the glaze stick to the plastic wrap or whatever I would use. I would figure out how to cover it if I were to refrigerate it for longer than 3 hours.)
4. Take the salmon out of the refrigerator about 30 minutes before you want to cook it.
5. When ready to cook, preheat the broiler with the cooking rack positioned about 5 or 6 inches from the heat.
6. Broil for 4 – 8 minutes, or until done to your liking. My salmon was just the way we like it at the 8 minute mark.