Miso-Glazed Broiled Salmon
Seafood
Ingredients
3 tablespoons white miso
5 teaspoons honey, divided
1 tablespoon soy sauce
2 teaspoons mirin
1½ teaspoons toasted sesame oil
¼ teaspoon cayenne pepper
4 6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry
1 tablespoon sesame seeds, toasted
1 scallion, thinly sliced on the diagonal
Directions
Whisk together the miso, 4 teaspoons of honey, the soy sauce, mirin, sesame oil and cayenne.
Measure out 2 tablespoons and brush onto the top and sides of the salmon fillets. Let stand at room temperature for 20 minutes.
Meanwhile, into the remaining miso mixture, whisk the remaining 1 teaspoon honey and 2 tablespoons water; set aside.
Heat the broiler with a rack about 6 inches from the broiler element. Mist a wire rack with cooking spray, then set in a rimmed baking sheet.
Evenly space the fillets, skin down, on the rack. Broil until the thickest part of the fillets reaches 110°F to 115°F, or are nearly opaque when cut into, 6 to 8 minutes.
Transfer to a serving platter and drizzle with about 2 tablespoons of the miso mixture, then sprinkle with sesame seeds and scallion.
Serve with the remaining miso mixture.