A classic Japanese-inspired dish featuring tender salmon fillets marinated in a savory-sweet miso glaze and then perfectly broiled to achieve a beautiful caramelized exterior and juicy, flaky interior. It’s a healthy, flavorful, and surprisingly quick meal.
Perfect Miso-Glazed Salmon
A classic Japanese-inspired dish featuring tender salmon fillets marinated in a savory-sweet miso glaze and then perfectly broiled to achieve a beautiful caramelized exterior and juicy, flaky interior. It's a healthy, flavorful, and surprisingly quick meal.
Ingredients
- 4 fillets boneless skinless salmon
- 1/4 cup white miso paste
- 2 tbsp mirin
- 2 tbsp sake or dry sherry
- 1 tbsp granulated sugar
- 1 tsp soy sauce optional
- 1 tsp sesame oil optional
- 1 tbsp vegetable oil for greasing
Instructions
- In a medium bowl, whisk together the white miso paste, mirin, sake (or dry sherry), granulated sugar, and optional soy sauce and sesame oil until smooth.
- Cut the salmon into 4-6 individual fillets, roughly 6 oz (170g) each. Place the fillets in a shallow dish or a resealable bag.
- Pour the miso marinade over the salmon, ensuring all pieces are well coated. Cover and refrigerate for 1 to 2 hours. Do not marinate thin fillets overnight due to the saltiness of miso.
- Preheat your broiler to high. Line a baking sheet with aluminum foil and lightly grease it with vegetable oil to prevent sticking.
- Carefully remove the salmon from the marinade. Using an offset spatula or butter knife, gently scrape off any excess marinade from all sides of the fillets. This prevents the marinade from burning under the high heat of the broiler.
- Place the salmon fillets, skin side down (or flesh side down if skinless), on the prepared baking sheet, leaving some space between each piece.
- Broil the salmon for 8 to 12 minutes, depending on the thickness of your fillets, until the top is beautifully golden brown and caramelized, and the fish flakes easily with a fork. To ensure a perfectly juicy salmon, aim for an internal temperature of 135-140°F (57-60°C) with an instant-read thermometer, as carryover cooking will bring it to the recommended 145°F (63°C).
- Carefully remove the salmon from the baking sheet and serve immediately. Garnish with sesame seeds or chopped green onions if desired.
Notes
For best results, use white miso paste. Do not marinate thin fillets for more than 2 hours as miso is quite salty. Always scrape off excess marinade before broiling to prevent burning. Broil skin-side down for even cooking and a crispy skin if desired. The USDA recommends cooking fish to 145°F (63ºC), but for salmon, remove it from heat around 135-140°F (57-60°C) as it will continue to cook due to carryover heat, ensuring a perfectly juicy fillet.
