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Brook Harlan
2 to 3 portions
Course Main Course


  • 2 or 3 salmon tranches (4 to 5 ounces), skin removed
  • 2 tbsp miso
  • 1 to 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 to 3 tbsp soy sauce
  • 2 cloves of garlic, minced
  • 1 tbsp fresh ginger, peeled and minced
  • Water to thin, as needed


  • Season salmon pieces lightly with salt and pepper. Preheat the oven to 350 degrees and oil a small oven-safe saute pan on the stove over medium heat. Place the salmon skin side down into the pan and place in the oven for two to three minutes until the salmon just starts to cook on the base.
  • Move the pan under the broiler on high for three to five minutes until some brown starts to form on the top. Using a towel or oven mitt to hold the pan, return the pan to the burner over medium heat and add miso, rice vinegar, sugar, soy sauce, garlic and ginger. Bring to a simmer and baste the salmon. Cook the salmon until the ends are slightly firm to the touch, and the center has a slight give. Remove the salmon and place it onto your plate. Keep reducing the sauce until it is slightly thicker than maple syrup. Taste and season with more soy (needs salt), sugar (too acidic or salty), and water (too thick or sweet), as needed. Spoon some sauce over each piece of salmon and serve.