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Chef Thad Stuckey, from O-Ku on King Street, prepares a simple and flavorful marinade for pan-seared salmon.

Yield: 1 serving


1 (6-ounce) salmon fillet

For the marinade:

2 cups sake

1 cup water

2 cups mirin

2 tablespoons brown sugar

1 cup red or white miso


Heat small pot. Add sake; it will start to flame. Cook sake until flame dies down.

Add water, mirin and brown sugar and bring to a boil. Turn heat off and whisk in miso.

Refrigerate marinade until cold.

Pour just enough cold marinade to cover fillet. Let sit in the refrigerator for at least 1 hour (or up to 24 hours).

Saute or grill fillet, being careful not to brown too heavily.

Executive chef Thad Stuckey of O-Ku restaurant is a Columbia native who studied at Sewanee: The University of the South, and at the Culinary Institute of Charleston. Stuckey, who lived for a year in Hong Kong and has traveled extensively abroad, has worked in Charleston at Carolina’s, Raval and Blind Tiger Pub.