In season当季Japanese日式
Miso-Marinated Salmon味噌腌烤三文鱼
Salmon takes on savory miso flavor during a full hour in the fridge. The 90-minute total includes marinating; it is not a 20-minute dinner.三文鱼在冰箱腌足1小时吸收味噌鲜香；总计90分钟包含腌制，不是20分钟快餐。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Divide salmon into 2 fillets of similar thickness; pat dry and check for bones. Mix miso, mirin, sake, soy and sesame oil in a shallow dish. Have a foil-lined baking sheet and thermometer ready.用2块厚度相近的鱼排，吸干水、检查小刺；浅盘混合味噌、味醂、清酒、酱油与香油；备铺锡纸烤盘与温度计。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce under running water and dry it. Keep raw meat or fish separate; do not wash raw poultry.洗手；蔬果用流水洗净并擦干。生肉、生鱼与即食食物分开，不冲洗生鸡肉。
- Measure the ingredient list before heating. Dashi means prepared liquid stock, not a spoonful of powder. Use instant dashi according to its label; drinking water mentioned separately is additional.开火前按清单量好食材。出汁指已调好的液体高汤，不是一勺粉末；速溶出汁按包装兑水。另提到的饮用水需额外备好。
Ingredients食材
- Skin-on salmon fillets带皮三文鱼排12 oz盎司
- White miso paste白味噌2 tbsp大勺
- Mirin味醂1 tbsp大勺
- Unsalted sake不加盐清酒1 tbsp大勺
- Soy sauce酱油1 tbsp大勺
- Toasted sesame oil香油0.25 tsp小勺
Method做法
Rub the marinade all over the salmon fillets. Cover the dish and refrigerate; don't leave raw fish sitting out on the counter.
把腌汁均匀抹在鱼排上，盖好放冰箱冷藏；生鱼别搁在台面上。
Common mistake & quick fix容易错在哪，怎么补救
Keep raw meat and its tools away from ready-to-eat food; wash hands and tools after handling it.生肉及器具与即食食物分开，接触后洗手并清洗器具。
When the marinating is almost done, preheat the oven to 425°F (220°C). Scrape the extra marinade off the fish, set the fillets skin-side down on the foil, and throw out the marinade that touched the raw fish.
腌得差不多时，把烤箱预热到425°F (220°C)。刮掉鱼上多余的腌汁，皮朝下摆在锡纸上，接触过生鱼的腌汁直接倒掉。
Only a thin coating is left, so it's less likely to burn.只留薄薄一层酱，不容易烤糊。
Common mistake & quick fix容易错在哪，怎么补救
The centre must reach 145°F (63°C). If the glaze darkens first, lower the heat or loosely shield the fish with foil.鱼心需到145°F (63°C)；酱先变深时，调小火或松盖锡纸挡热。
Bake on the middle rack, checking thin fillets early. The thickest part has to hit 145°F (63°C) — if it's not there yet, give it more time.
放中层烤，薄鱼排早点检查。最厚的地方得到145°F (63°C)，没到就再烤一会儿。
The fish flakes and is cooked through, with a light golden surface.鱼肉能一片片分开、熟透，表面浅金黄。
Common mistake & quick fix容易错在哪，怎么补救
The centre must reach 145°F (63°C). If the glaze darkens first, lower the heat or loosely shield the fish with foil.鱼心需到145°F (63°C)；酱先变深时，调小火或松盖锡纸挡热。
Slide the fillets onto clean plates with a wide spatula and serve. Don't spoon the discarded marinade over the cooked fish.
用宽铲把鱼排挪到干净盘子里上桌，别把倒掉的生鱼腌汁浇回熟鱼上。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Skin-on salmon fillets带皮三文鱼排Omega-3 powerhouse. Flesh should be glossy and smell of the sea; cook to 125°F for silky texture.Omega-3丰富。肉质有光泽、闻着清新；中心约126°F (52°C)最嫩。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
- Toasted sesame oil香油
Toasted sesame oil is for finishing, not high-heat frying; seeds add crunch. Store oil in a cool, dark spot.烤芝麻油用于出锅提香，不宜高温炒；芝麻粒增加口感。香油避光阴凉存放。
Cookware厨具
- Oven, foil-lined baking sheet, wide spatula, shallow marinating dish and food thermometer烤箱、铺锡纸烤盘、宽铲、浅腌盘与食品温度计
Make it a balanced meal营养搭配建议
Add rice and sesame spinach or sunomono. Miso is salty, so a fresh vegetable side is a better partner than another strongly salted sauce.配米饭、芝麻菠菜或黄瓜裙带菜沙拉；味噌偏咸，清爽蔬菜比另一道浓咸汁更适合。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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