* sesame seeds and chopped green shallots to garnish
Sprinkle salt over the salmon fillets evenly and cover with cling wrap to leave for 15 minutes.
Wipe excess moisture off the salmon with kitchen paper towel.
Mix the miso, sugar, mirin, and sake all together and pour them in a ziplock bag.
Place two salmon fillets in the bag. Zip the bag and coat the salmon with miso marinade from outside of the bag with your hand.
Leave the marinade for 7-8 hours overnight in refrigerator.
Remove the excess miso marinade with kitchen paper towel carefully.
Place the salmon on a baking sheet lined oven tray. *5
Grill/Broil the salmon for about 6 minutes under 410°F(210°C) on the bottom row in the oven. *6 *7
Turn the salmon over once and cook another 6 minutes in the oven.
Turn it back and glaze with miso marinade with a brush and put the tray back to the oven for one minute.
Serve the glazed salmon on top of the soba noodles or bed of rice. *8
Garnish with roasted sesame seeds and finely chopped green shallots.
*1 If you use frozen salmon fillets like I did, you need to thaw them in the fridge the night before. Remove the package, and descale the skin. *2 Homemade Miso Recipe*3 Mirin Substitution*4 Sake Substitution ; use Chinese wine or dry sherry.*5 or use scrunched aluminum foil with a sesame oil or vegetable oil coating. *6 Every oven is different. Please find and adjust the best timing for your oven/broil. You need to keep watching and try not to burn. Grilling salmon time may differ depending on the oven. *7 Cook the side, which is going to be face up when it is served, first. *8 See the serving suggestions in the above post.