Charred sweet and savory with a tender center this is about the best salmon you can get.
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Miso Sauce Makes Everything Better in 5 Minutes (Miso Paste Recipe)
It’s easy to see why people don’t cook fish more often. It can stink up the house. It requires more precision than say steak or chicken: if you overcook it even a little salmon goes from moist and tender to chalky slimy white albumen that congeals on the surface. It can taste fishy.
What if I told you there was a technique that not only virtually guarantees perfectly cooked salmon but also gets it done in just a few minutes without stinking up the toaster oven?
And what if I told you that the same technique produces salmon that to my taste is not only just as tasty but even tastier than any other recipe or technique I know?
