14 oz skin-on salmon fillet (or two 6~7 oz salmon fillets)
1 ½ Tbsp Cold Mountain Light Yellow Miso
1 ½ Tbsp rice vinegar
1 ½ Tbsp maple syrup½ tsp olive oil
(Optional topping) sliced lemon and grated lemon zest
1.Preheat oven to 425°F.
2.Make the glaze: Mix miso, rice vinegar, maple syrup, and olive oil in a bowl.
3.To brown salmon, use lightly oiled oven-ready skillet over medium heat.
4.Place salmon fillet in the skillet, skin side down. Cook until the skin starts to sizzle, for 2 to 3minutes.
5.Brush salmon fillet with miso glaze.
6.Place the skillet in the oven and cook until the salmon is done, for 8 to 10 minutes. The topshould be nicely browned. Do not overcook as miso gets burnt easily.
7.(Optional) To serve, garnish with a thin slice of lemon and sprinkle with grated lemon zest.