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Pdf¼ cup white miso
2 tablespoons sake
2 tablespoons sugar
1 teaspoon grated fresh ginger
Whisk miso, sake, sugar, and ginger together in bowl
until sugar and miso are dissolved (mixture will be quite
thick). Using sharp knife, make 4 or 5 shallow slashes about 1 inch apart along skin side of each fillet, being careful not to cut into flesh. Place fillets in 1 -gallon zipper-lock bag and pour marinade into bag. Seal bag, pressing out as much air as possible, and refrigerate for at least 5 hours or up to 24 hours, flipping bag occasionally to ensure that fillets marinate evenly. (Do not marinate for longer than 24 hours.)
Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil
and spray with vegetable oil spray. Remove fillets from
marinade and lay skin side down on prepared sheet. Spoon 1 tablespoon marinade over each fillet and smooth into even layer. Discard remaining marinade.
Broil salmon until nicely browned and center is still
2 (6- to 8-ounce) skin-on salmon fillets, 1 ½ inches thick
translucent when checked with tip of paring knife and
registers 125 degrees (for medium-rare), 6 to 9 minutes.
Serve.