Miso (soybean paste) marinaded Sockeye Salmon recipe

Read how Leader Creek employee Kaiya enjoys LCF Salmon

1. Prep

● Use vacuum-packed sockeye salmon, and thaw fish in the refrigerator overnight. The next day, remove scales and make 5 to 6 portions.

● Sprinkled salt (little) on both sides. Keep fish room temperature 30 min.

● Remove water with a paper towel

2. ingredients

● Miso (any kind ok) 8 tablespoons

● Sake (Japanese Rice wine) 6 tablespoons

● Sugar 3 tablespoons

Mix well then pour the mixture on the fish

Salmon marinated in miso and sake

3. Marinade

● Recommended: a couple of days (or as long as you have time for) in the refrigerator with plastic or in a Tupperware

4. Broil

● Wash down miso with water and wipe with a paper towel.

● Broil from meat side then flipped to skin side. (5 to 7 min. flip, then 3 to 4 min more)

● Don’t put it too close to heat, it is easy to burn because the marinade has sugar.

It has a good flavor! Enjoy!