Misoyaki Salmon
from Sticky, Gooey, Creamy, chewy

4-6 fresh wild salmon filets (about 1-1 1/2 pounds)
1 cup sake
1 cup mirin
1/2 cup orange juice
1 cup sugar
1 1/2 cups white "Shiro" miso paste
2 tablespoons red "Aka" miso paste
1 tablespoon soy sauce
1 tablespoon cooking oil

To make the marinade, combine mirin, sake, orange juice and sugar in a sauce pan. Bring to a simmer, stirring constantly until sugar is dissolved. Continue to simmer for 3-5 minutes, until the alcohol burns off.

Remove from heat and whisk in soy sauce, white and red miso paste until until mixture is creamy. Set aside to cool.

When marinade is cooled, pour it into a bog zip-loc bag with the salmon and seal.  Gently massage the marinade into the salmon, coating the fish well.  Marinate in the fridge for 1-2 2 days.  

When ready to cook the fish, preheat oven to 350 degrees F.

Take filets out of the plastic bag and wipe off the marinade.  Pat fish dry.

Heat oil in a large fry pan or skillet over medium-high heat.  Sear salmon filets 2-3 minutes on each side.

Remove the pan to the oven and bake until fish is cooked through.

Serve plain or with the sauce of your choice.