Smoked Miso Salmon
An Asian-inspired smoked salmon with an aromatic white miso marinade. The umami-rich paste made from fermented soy gives the salmon a deep, complex flavor profile. Cedar or alder wood complement the aroma perfectly.
Ingredients(for 1 kg)
Instructions
Prepare Marinade
10 minutesStir together white miso, mirin, sake, brown sugar, and sesame oil into a smooth paste. Rub the salmon with sea salt and then coat evenly with the miso paste.
Marinating
3-12 hoursWrap the coated salmon in plastic wrap and marinate in the refrigerator. For a more intense flavor, let it rest for up to 12 hours.
Pellicle Formation
30 minutesRemove the salmon from the wrap, lightly scrape off excess marinade, and allow to air-dry on a rack at room temperature for 30 minutes.
Smoking
2-3 hoursPreheat the smoker to 80-100 °C using alder and cedar wood. Place the salmon inside and smoke until a core temperature of 62-65 °C is reached.
Pro Tip
White miso (shiro miso) is milder and sweeter than dark miso and is especially well suited for fish. Do not apply the marinade too thickly, as miso can easily burn at high temperatures.
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