Just a short update this week. I made the same Miso Glazed Salmon for the 3rd time and it turned out well. This is the easiest recipe so far, and the one I’ve been able to get the most consistent results with.
- I didn’t make any changes to the recipe, so my cost per serving was exactly the same: $3.76
- I marinated the salmon for 12 hours again and broiled it for 10 minutes. For my oven, this gets the fish to my target temperature of 145°F (63°C).
I used the same recipe from day 70. It’s simple and tastes great.
- 1 tablespoon of sugar
- 1 tablespoon of red/white miso paste
- 1 teaspoon of soy sauce
- 1 tablespoon of sake
- 1 pound (450 grams) of skinless salmon. [Cut into two 8-ounce / 225-gram fillets]
- Day 1: Mix the sugar, miso paste, soy sauce, and sake in a bowl.
- Day 1: In a freezer bag, coat the salmon with the sauce and let it marinate in the refrigerator, overnight.
- Day 2: Line a sheet pan with aluminum foil and lay the salmon on top. Make sure there is an even, thin coating of sauce on top of the fish.
- Day 2: Place the pan about 6 inches from the broiler element in your oven.
- Day 2: Broil for 7-9 minutes, depending on how thick the fillets are and how hot your broiler is. Keep an eye on the salmon. The marinade has sugar in it that can easily cause the glaze to burn. If it starts charring and the cooking isn’t yet finished, place the fish on a lower rack in the oven.
- Day 2: Remove the fish after 7 minutes to check the temperature. When the salmon reaches 145°F (63°C) at the thickest part, it is ready. If it’s not there yet, put it back in the oven for 2 more minutes, then check again.
- Day 2: Serve with rice and vegetables.
- For me, 10 minutes under the broiler is the perfect time to leave the salmon in the oven. Your results will vary depending on your oven, the distance of your rack from the broiler, and the thickness of your fish. Experiment and use your thermometer to figure out how many minutes works best for you.
OTHER POSTS IN THE 100-DAY CHALLENGE SERIES
Day 1: Intro to Me & My Goal
Day 4: “Why Learn?” and My Cooking Background
Day 7: What Should I Learn to Cook FIRST?
Day 10: Pasta + Meat Sauce (Tomato Bolognese)
Day 21: Pasta + Meat Sauce (less Tomato)
Day 28: Pasta + Meat Sauce (Beef Stroganoff)
Day 35: Oven Roasted Chicken Thighs
Day 42: Pan Roasted Chicken Thighs
Day 49: Pan Roasted Chicken Thighs (coated with flour)
Day 56: Pan Roasted Chicken Breasts
Day 63: Miso Glazed Baked Salmon
Day 70: Miso Glazed Baked Salmon II
Day 77: Miso Glazed Baked Salmon III
Day 84: Final Exam
Day 95: What’s Next?
Day 100: Final Thoughts