A classic, staple Japanese dish. My marinade is not traditional but I promise it’s better 😉

Ingredients: 

• Salmon (skin on) 

Marinade: 

• 4 tbsp miso
• 1 tbsp cooking sake
• 1 tbsp sugar
• 1 tbsp mirin
• ½ tbsp dashi
• 1 tbsp soy sauce
• 1 tsp vinegar
• Grated ginger (about 1 inch worth)
• Grated garlic (1 clove)
• Pinch of MSG
• Salt

1. Mix marinade ingredients together
2. Put salt all over fish (Don’t be shy with it, salmon can take a lot of salt since it’s super fatty)
3. Put fish into a ziplock bag or container and pour marinade over the fish, leave in fridge for up to 2 hours
4. Air fry for 9-11 min depending on thickness at 400F – If you don’t have an air fryer, you could also pan fry the salmon on medium heat in a non-stick pan. Flip the salmon so that the skin side is up during the last 1-2 mins so that the skin can get crispy (this is optional – if you’re not going to eat the skin, don’t bother with this step)
5. Serve with rice and a side of grated daikon