Saikyo-Style Grilled Salmon

• 2 filets Raw salmon
• 100 grams Saikyo miso paste
• 2 tbsp Sugar
• 1 tbsp Sake

1. Pat dry the salmon with paper towels to remove excess moisture, combine miso, sugar, and sake, and coat the salmon (as shown).
2. Let sit for 2 to 4 days in the refrigerator to let the flavors absorb.
3. Rinse off the miso, pat dry the excess moisture with paper towels, grill on both sides until golden, and serve.
4. I collaborated with user "Hitomi-chan" on the super fluffy Easy Salmon Flakes (Recipe no.
5. 1720985).

salmon, paste, sugar, sake

Taken from cookpad.com/us/recipes/148481-saikyo-style-grilled-salmon (may not work)