Do not use a drop of oil, you can use the oil of the salmon itself. Because there is sugar in the miso, the grilled salmon skin is crispy, especially the thinner part of the meat. The skin is roasted and super delicious. It is one of the most common practices in our family. If you feel that the flavor is too single after eating for a long time, you can also add a spoonful of flavor or a spoonful of sake, which is a flavor. Poke the grilled salmon and put it in the quick-cooked tofu soup. When it is served, sprinkle with chopped green onion and seaweed, which is a salmon-flavored soup. This article is a collaboration between the Tianluo Girl Public (tianluo_hhhaze) and the global environmental organization Greenpeace. They advocate: When we enjoy seafood delicacies, we can also make more responsible choices to support sustainable fisheries. Avoid buying endangered marine life. More menus are also welcome to welcome WeChat.
As in the picture, mix the two seasonings and marinate the salmon for half an hour or overnight.
The oven is preheated to 180 degrees.
Put a layer of tin foil on the baking tray, and the salmon is slightly dried with a kitchen towel. The side of the fish skin is facing up, and the middle layer is baked for 10 minutes, then turned over and baked for 10 minutes. If you are lazy, you can't turn it over... I tried it, it can be baked. The time and heat of the roast are recommended to adjust according to the temper of your own oven.
I use the "Kikkoman" in Japanese-style soy sauce. Light mouth soy sauce has a little salty taste, high freshness, and not heavy color. If you want to use other soy sauce instead, you can refer to it. However, I don't really recommend replacing it with other materials. The flavor will still be different. The miso is similar to rice wine, but the sugar content will be higher. It is indispensable in Japanese cuisine, especially in the case of simmering. It is not recommended to use cooking wine, rice wine and other wines instead.