- 1/2 cup sake
- 1/4 cup low-sodium soy sauce
- 1/4 cup mirin
- 1 tablespoon light miso
- 1 head garlic, halved
- 1 (1-inch) piece fresh ginger, peeled, halved, and smashed
- 4 sprigs fresh cilantro
- 4 (6 to 8-ounce) salmon fillets, skin on
- 3 tablespoons peanut oil
- Cilantro leaves, for garnish
- Lime wedges, for garnish
In a bowl large enough to accommodate the salmon, mix the sake, soy sauce, mirin, and miso until the miso has dissolved. Add the garlic, ginger, cilantro, and salmon fillets. Cover and marinate for at least 20 minutes and up to 2 hours in the refrigerator.
Heat the oven to 400 degrees F.
Season the salmon with salt and pepper on both sides. Heat the oil in an ovenproof nonstick skillet over medium-high heat. When the oil is hot, add the salmon skin side down. Put the pan into the oven and roast until the salmon is cooked medium-rare, about 12 to 15 minutes. Serve garnished with cilantro leaves and lime wedges.