The Secret Ingredient for Restaurant-Quality Salmon  

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Salmon is popular for healthful weeknight dishes. It's widely available at grocery shops, cheaper than other seafood, rich and flaky, and full of omega-3s.  

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Salmon tastes wonderful grilled, pan seared, air-fried, or baked in olive oil with salt and pepper.  

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A secret ingredient, miso, makes salmon taste better. Japanese fermented soybean paste is salty, earthy, and umami-rich.   

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This ingredient adds a sophistication to salmon and makes it taste like restaurant food. Learn how to make this dinnertime magic at home.  

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Let's explore miso before getting into the details. Koji and soybeans ferment to make miso. Miso's history is murky, like most cuisine histories. Some sources say China, others Japan.   

What is Miso?

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It's apparent that miso has long been a staple in Japanese cuisine. Marukome, a Japanese miso maker since the 1850s, believes miso arrived in Japan around 700 BC.     

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The first U.S. supermarkets to sell miso were health food stores like Whole Foods, but other supermarket chains have followed in recent decades. Look in your market's refrigerated section.   

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