Is wild caught or farmed salmon better?

Wild caught salmon is typically considered a healthier choice and better for the environment, but farming practices are improving, resulting in better Atlantic farmed salmon. Wild caught salmon is typically leaner, with less fat and a more pronounced flavor compared to fatty and mild farmed salmon

How long does Miso last in the refrigerator?

Stored in an airtight container in the refrigerator, miso should stay good for a very long time, at least 6 months or longer. I've used miso that's a year old and it was still good. Just look for any fuzzy mold bits on the surface of the miso paste. Once you spot that, pitch it.

Miso Salmon - The Real Recipes

Description

This recipe for Miso Salmon is a simple way to pack tons of flavor into delicate, flaky salmon filets. It’s marinated in a delicious umami-packed miso sauce, roasted to perfection and broiled for a lovely char and glazed finish.

Ingredients

Scale

1 1/2 pounds (skin-on) wild caught salmon, cut into 4 portions
2 Tbsp. white miso paste
2 Tbsp. reduced-sodium soy sauce (or tamari)
1 Tbsp. neutral oil, such as vegetable or olive
1 Tbsp. rice vinegar
1 Tbsp. water
2 tsp. maple syrup
1 clove garlic, finely grated
thinly sliced scallions, for garnish
sesame seeds, for garnish

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Instructions

Place an oven rack in the upper third of the oven and line a baking sheet with aluminum foil. Spray liberally with cooking spray. Preheat the oven to 375F.
Remove any leftover pin bones from the salmon using tweezers. Leave the skin on the salmon and dry well with paper towels.
Add to a storage container (big enough to hold the salmon filets snuggly) miso, soy sauce, oil, rice vinegar, water, maple and garlic and whisk with a fork or whisk until smooth. Remove 1 tablespoon of the marinade in a small bowl and set aside. Add the salmon portions and coat in the marinade. Marinate at room temperate for 10 minutes or in the refrigerator for 30-60 minutes (any longer and the salmon may get too salty).
Remove salmon from the marinade, allowing excess marinade to drop off the salmon, then place skin-side down on prepared baking sheet. Roast in the oven until the edges start to firm and the sauce starts to darken, 12 minutes. Remove the salmon from the oven and turn the broiler to HIGH. Spoon or brush the reserved miso marinade on the salmon then return to the oven and broil until the sauce is bubbly and the edges char, about 2 minutes (start checking after 1 minute). The salmon is cooked through when it flakes easily or when a metal skewer inserted into the thickest part and left for 30 seconds is hot to the touch.
Remove the salmon from the oven, cool at room temperature for a few minutes, and garnish with scallions and sesame seeds.

Notes

You can use farmed Atlantic salmon for this recipe, if desired.
I recommend using king, coho or sockeye for this recipe.
Store leftover miso salmon in an airtight container in the refrigerator for up to 4 days. It’s best enjoyed cold out of the fridge, on a salad or grain bowl. You can also reheat in a 375F oven until the inside is just hot, though the salmon will dry out when heated a second time.
To keep this recipe gluten-free, be sure to use tamari and buy a miso paste labeled gluten-free (some are made with wheat-based grains).

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: roasting/broiling
Cuisine: American/Japanese