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Preparing a whole side of fish might seem intimidating, but this sweet and salty glazed salmon is surprisingly easy to make. It’s perfect for a crowd, and the leftovers can be flaked over salad—that is, if there are any leftovers.
What to buy: Miso is a Japanese culinary staple made by fermenting rice, barley, or, most commonly, soy. The two main types are white (or shiro) miso, which has a sweet, mild flavor, and red (or aka) miso, which is aged and has a salty, umami flavor. You can find miso paste refrigerated at most grocery stores.
Game plan: The glaze for this recipe can be made up to 1 day ahead. Store it in the refrigerator in an airtight container.
Watch this CHOW video for tips on how to remove the pin bones from the salmon.
This recipe was featured as part of our Easter Dinner Dishes.
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