Miso Baked Salmon
This miso-baked salmon is salty and sweet, with a deep umami flavor. The salmon, coated with a sweet marinade, is baked instead of broiled, preventing the marinade from burning on top. Fresh scallions round out the flavor.
Ingreadient
- ⅓ cup dry sherry
- ¼ cup white miso
- 3 tablespoons pineapple juice
- 1 tablespoon granulated sugar
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon avocado oil or neutral cooking oil
- ¾ teaspoon garlic powder
- 4 (5 ounce) skinless wild-caught salmon fillets
- ¼ cup sliced scallions
Direction
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