Preparing a whole side of fish might seem intimidating, but this sweet and salty glazed salmon is surprisingly easy to make. It’s perfect for a crowd, and the leftovers can be flaked over salad—that is, if there are any leftovers.
What to buy: Miso is a Japanese culinary staple made by fermenting rice, barley, or, most commonly, soy. The two main types are white (or shiro) miso, which has a sweet, mild flavor, and red (or aka) miso, which is aged and has a salty, umami flavor. You can find miso paste refrigerated at most grocery stores.
Game plan: The glaze for this recipe can be made up to 1 day ahead. Store it in the refrigerator in an airtight container.
2 medium scallions, thinly sliced (white and light green parts only)
2 teaspoons white sesame seeds, toasted
1Heat the oven to broil and arrange a rack in the middle. Line a large rimmed baking sheet with foil and coat the foil with vegetable oil; set aside.
2Whisk the mirin, miso, brown sugar, soy sauce, and ginger in a medium bowl until combined. Reserve 1/3 cup of the miso mixture in a small bowl; set aside.
3Rinse the salmon under cold running water, pat dry with paper towels, and place on the baking sheet skin-side down. Using a sharp knife, score the salmon with parallel 1/4-inch-deep diagonal cuts spaced 2 inches apart. Brush the salmon with all of the reserved 1/3 cup miso mixture. (If the side of salmon is longer than the baking sheet, tuck the tail end of the fish under itself after the miso mixture has been applied.) Cover with plastic wrap and refrigerate for 30 minutes.
4Set a small fine-mesh strainer over a small bowl and strain the remaining miso mixture. Discard the solids and set the strained sauce aside.
5Remove the fish from the refrigerator and discard the plastic wrap. Broil the salmon on the baking sheet, rotating once or twice, until it’s just opaque in the center and a golden brown crust has formed, about 10 to 12 minutes.
6Remove the salmon from the oven, transfer it to a serving platter, and sprinkle it with the scallions and sesame seeds. Serve immediately, passing the strained sauce on the side.