Serves: 2–4
Prep time: 10 minutes (+ marination 1–2 days)
Cook time: 10–12 minutes
🧂 Ingredients
2–4 pieces of fresh salmon fillet (120–150 g each), preferably skin-on
4 tablespoons Saikyo miso (Kyoto white miso)
If unavailable, substitute white miso mixed with 1 teaspoon honey
2 tablespoons ponzu sauce
A pinch of salt for pre-seasoning the salmon
Pre-season the salmon
Lightly sprinkle both sides of the salmon with salt. Let it rest for 15–20 minutes to draw out excess moisture, then gently pat dry.Prepare the Saikyo miso marinade
In a bowl, mix together the Saikyo miso, mirin, sake, and sugar until smooth and glossy.Marinate
Spread a thin layer of the miso mixture on the bottom of a container. Place the salmon on top, then cover completely with the remaining marinade.
Cover and refrigerate for 24–48 hours for the flavors to fully develop.Cook
Remove the salmon from the marinade and gently wipe off the excess miso (do not rinse).
Grill, broil, or pan-sear on medium-low heat for about 5–6 minutes per side, until golden and slightly caramelized.Serve
Plate the salmon with a wedge of lemon or sudachi. Serve alongside steamed rice, miso soup, and pickled vegetables.
Optional garnish: a sprig of kinome (young sansho leaf) or grated daikon for contrast.- Recommended Tea Pairing: Fukucha Sencha, Fukujuen Fukamushicha, Fukujuen Genmaicha