- ½ cup Red miso paste
- 1/3 cup Sake
- 3 Tbsp. Chicken stock (or Dashi)
- 1 Tbsp. Soy sauce
- 4 6-ounce Salmon fillets, skinned
To make the sauce, combine all four ingredients in a saucepan and stir to a smooth sauce. Place saucepan on the stove over medium heat and cook for 8 minutes, stirring occasionally until sauce thickens. Set aside and let cool.
Brush both sides of salmon fillets with miso sauce. Lightly oil and heat a grill pan over medium heat. Place salmon on the grill and cook for 3-4 minutes. Brush with sauce, turn fillets over and brush with sauce again. Cook 3-4 minutes. Remove from pan and let stand 5 minutes. Serve warm.