Even though they stress getting great quality, I like that this works particularly well with so-so frozen salmon. It makes it taste absolutely delicious when other preps would be disappointing.
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Thank you for sharing. I’d seen the method on SE, but wasn’t sure if it was worth it. I do get pretty good quality salmon, but will try this anyway.
I tried this last year when Korean American was COTM.
It is worth noting that it changes the texture of the fish, which should seem obvious given that it’s a salt cure / “dry brine”, but results in quite a different outcome for fish than for meats.
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Looping back to this, I had 2 daughters home this weekend and for last night’s dinner they asked for salmon.
I had skimmed all the recipes you guys gave and thought one of the miso-marinades sounded good, and had made a rough sketch on my phone notes that said
- 2Tbs ea white miso, maple syrup, tamari, grated garlic and some S&P. [edit - oops I forgot 1 Tb mirin went into it, too]
I’m not positive now (after 7 mos) if I’d transcribed it correctly but still had it in my notes and did it (90 min marinade, scrape off excess and bake) and it was a big hit with the wife & daughters. So, thanks again for all of your inputs!
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This is perfect for me! Any thoughts about not serving immediately? How long have you kept it? Do you re-heat before serving, and if so, how?I’m thinking I would not.
I think serving immediately has more to do with it being part of a larger breakfast along with items like miso soup and hot rice. It’s perfectly fine later. I’ve used it for onigiri (so hours later) and it’s still delicious. I’ve also eaten cold out of the fridge and found it delicious, but then I generally enjoy lots of food fridge cold.
It’s very quick to cook, though, since it’s just a few minutes in the broiler, so it’s easy enough to have it hot.
I would think it could be reheated without much issue, though.
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