Miso Glazed Salmon
A classic Japanese-inspired dish, Miso Glazed Salmon features tender salmon fillets coated in a savory, slightly sweet miso marinade, then broiled to caramelized perfection. This dish offers a wonderful balance of umami and is surprisingly quick to prepare, making it ideal for a healthy weeknight dinner.
Ingredients
- 4 ounce salmon fillets skin-on or off
- 2 tablespoon white miso paste
- 1 tablespoon mirin
- 1 tablespoon sake optional
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon brown sugar or honey/maple syrup
- 1/2 teaspoon grated fresh ginger
- 1 clove garlic minced
- 1 tablespoon sesame oil for cooking
- steamed rice for serving
- sautéed greens for serving
- sesame seeds for garnish
Instructions
- 1. Prepare the Marinade: In a small bowl, whisk together white miso paste, mirin, sake (if using), soy sauce, brown sugar, grated ginger, and minced garlic until smooth.
- 2. Marinate the Salmon: Pat the salmon fillets dry with paper towels. Place them in a shallow dish or a zip-top bag. Pour the miso marinade over the salmon, ensuring it's evenly coated. Marinate in the refrigerator for at least 20 minutes, or up to 2 hours for deeper flavor (do not marinate longer than 2 hours as the fish can become tough).
- 3. Preheat Broiler: While the salmon marinates, preheat your oven broiler to high. Line a baking sheet with foil and lightly grease it with sesame oil or non-stick spray.
- 4. Broil the Salmon: Place the marinated salmon fillets, skin-side down (if applicable), on the prepared baking sheet. Broil for 8-12 minutes, depending on the thickness of the fish and your desired doneness, or until the salmon is flaky and the glaze is caramelized and slightly charred. Watch carefully to prevent burning.
- 5. Serve: Serve immediately with steamed rice and sautéed greens for a complete and delicious meal. Garnish with sesame seeds if desired.
Notes
For a richer, more pronounced glaze, brush an extra layer of miso marinade onto the fish during the last 2-3 minutes of broiling. Watch the fish carefully under the broiler to prevent burning, as glazes can caramelize quickly. Ensure salmon reaches an internal temperature of 145°F (63°C) for food safety. This recipe also works well with other firm white fish like cod or black cod.