When I was seven, my mom took me out to a nice restaurant for dinner, just the two of us. For someone who wanted to grow up to be just like her mom, this was the most special night. I still remember it clearly: we sat at a corner table with a white tablecloth and my mom ordered the salmon for dinner. And because I wanted to be exactly like her, I ordered the salmon too, although I had never had salmon before. Are you sure? My mom kept asking me, but no, I was sure.

When the salmon arrived, it was covered in a parsley crust, adding a dark green hue to the otherwise strange-looking cut of fish before me. I took a bite…and it wasn’t horrible. I looked at my mom, who also took a bite of hers, and she loved it. Okay, I guess I loved it too. I wolfed the salmon down, relishing in the moment of feeling 26, at a fancy restaurant, with my mom.

Now salmon is pretty much a staple in diet, in smoked form on top of toast, pan-seared from a restaurant, or a whole baked filet when I’m cooking at home. This recipe plays on East Asian flavors, getting a burst of umami from the miso and soy sauce. I love it for dinner on top of rice + veggies, or cold, on top of my toast the following day.

INGREDIENTS
1 salmon filet (whatever size you can find! The below is for a 4lb filet, so adjust your marinade accordingly)
2 tbsp. miso
2 tbsp. mirin*
2 tbsp. soy sauce
2 tbsp. fresh grated ginger
4 tbsp. olive oil
3 cloves crushed garlic
4 tbsp. sesame seeds
Cilantro + lime, for garnish

*mirin, or rice wine vinegar, can be found in most grocery stores or in Asian specialty markets

DIRECTIONS

Rinse salmon filet under cold water & pat dry. Place in a rimmed baking dish (preferably with high sides). Cut a few 1” slits in the salmon, all over.

Mix up remaining ingredients together & pour over salmon filet, spooning back on to ensure salmon is fully covered in marinade. Cover dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

When ready to bake, preheat oven to 350°F. Top salmon filet with sesame seeds, and bake for 30 minutes. Serve with cilantro & lime!

Pro tip: if the marinate gets stuck to the bottom of the baking dish while baking, pour a little white wine, white wine vinegar, or water to deglaze the marinate 5 minutes before its finished cooking. Plus you’ll get extra sauce to spoon over the salmon & rice!

store: leftovers in the fridge for up to 3 days. (I like to use the leftovers on toast!)

diet: dairy-free, pescatarian

eat it with: white or brown rice + greens (asparagus, bok choy, or broccoli sound good!)