- 1/4 cup best quality mayonnaise (we like Sir Kensington’s)
- 4 tablespoons red miso
- 1″ chunk fresh ginger, grated on a microplane
- 1 teaspoon maple syrup
Make the glaze
Combine all ingredients in a small bowl.
To broil salmon filets:
Arrange on a metal baking sheet (cover with foil for easy clean up). Using a pastry brush or a spoon, spread sauce over all sides of filets. Broil for 7 minutes (more if filets are large) and allow fish to rest 2-3 minutes before serving (remember temperature will continue to rise a bit after fish comes out of the oven, so you can cook it it to rare and it will be perfect by the time you sit down to eat.
To grill salmon filets:
It’s easier to put the salmon on the grill, skin side down, and then paint the marinade over the flesh, rather than try to pick up an already-marinated piece of fish. Grill over high heat until fish is done, aprox 5-7 minutes, depending on the size of your filets.
Note: you can cook frozen (or somewhat frozen) fish, but it will take longer, and there will be a much greater difference between the thinner and thicker portions. If you’re in a hurry, defrost the filets in cold water for 30 minutes before roasting; if you’re in even more than a hurry than that, you can cook them from frozen but just remove the thinner sections sooner and allow double the cooking time.
Garnish with chopped cilantro, if desired.
To make salmon ahead and save for serving the next day, take care not to over cook. Let cool completely, then transfer to a platter and wrap tightly. Refrigerate. Can be served cold or room temperature. Since the covering may smudge the glaze somewhat, you can either prepare extra glaze to brush on top before serving, or simply cover generously with chopped cilantro.