Keep your meat thermometer handy, and cook by internal temperature, rather than time. At 110 degrees, the salmon will be rare. For a perfect medium, wait until it hits 125 degrees. If the salmon develops little white bubbles on the surface, you’ve overcooked the salmon to a temperature above 140 degrees. The bubbles aren’t fat. They are albumin, which is a totally harmless protein. The fish may be a little dry, but still perfectly edible.
The best part of this recipe is the miso-based marinade. You can find miso in the refrigerated section of the grocery store. This gift of salty umami goodness pairs with honey and soy sauce to infuse the salmon with both sweet and savory flavors. It’s so tasty, you may even use it to marinate chicken.