That's great to hear! Happy you enjoyed it 😄

Best salmon ever! It was so tasty and easy to make.

Hi Marc,
I tried this recipe for lunch yesterday and it was so good! I didn’t have the small pcs. of salmon marinated, so I fried them skin side down, flipped them over and fried them with 1/4 of the marinade recipe. It was so delicious, I ate both pieces! I didn’t have any brown rice syrup, so I substituted with maple syrup. I will make this recipe again and again! Thanks for the great recipe!
Take care and keep well, Sandi

Thanks Trudie! the rice syrup is to give the glaze a glossy shine, so to get the same effect, corn syrup would work best. Otherwise for just taste brown sugar or agave will work (if you use agave, be sure to reduce the amount as it is sweeter that rice syrup).

Hi Ronny, I've never tried that particular brand of miso, but white miso is typically lower in sodium than other types of miso. It's also not fermented for as long as it will have a very mild flavor. Perhaps give it a try with yellow miso next time.

Ha! I just made this tonight after marinating it for 5 days and I thought it was underwhelming and had a lack of salt! I used South River White Miso.

Hi Gwen, sorry to hear it turned out too salty. There are a couple possibilities here. The first is that as you you said, the miso you used may have been too salty. There's a huge variance in the amount of salt in miso depending on the variety ranging from just a few percent to as much as 15%, so this can make a difference. The other possibility is that this is the Japanese version of this dish and is meant to be eaten with rice. I know some Japanese-style restaurants outside Japan make a miso salmon that's marinated with a lot of other ingredients and usually isn't served with rice, so it tends to be less salty. Either way, you can marinate the salmon for less time to reduce the salinity.