Miso Glazed Salmon

Introduction

This miso glazed salmon is the kind of dish that looks like it came from a high-end Japanese restaurant but takes just 25 minutes and five core ingredients. The magic is in the marinade: white miso paste blended with mirin, sake, and a touch of sugar creates a glaze that caramelizes into a gorgeous mahogany crust under the broiler. The result is a perfectly cooked fillet with a sweet-savory-umami flavor that is absolutely addictive.

Why You'll Love It

• Only 5 core ingredients for maximum flavor
• Ready in 25 minutes — perfect for weeknights
• The caramelized miso crust is visually stunning
• High in omega-3s and protein

Ingredients

• 4 skin-on salmon fillets (6 oz each)
• 3 tbsp white (shiro) miso paste
• 2 tbsp mirin
• 1 tbsp sake (or dry white wine)
• 1 tbsp sugar
• 1 tsp toasted sesame oil
• 1 tsp freshly grated ginger

Equipment

• Rimmed baking sheet lined with foil
• Small mixing bowl
• Broiler or oven

Instructions

1. Whisk the miso glaze. — In a small bowl, combine miso paste, mirin, sake, sugar, sesame oil, and grated ginger. Whisk until completely smooth. The glaze should be thick but spreadable.
2. Marinate the salmon. — Pat salmon fillets dry with paper towels. Place skin-side down on a foil-lined baking sheet. Spread a generous layer of miso glaze over the top and sides of each fillet. For best results, marinate 30 minutes to overnight in the fridge.
3. Broil until caramelized. — Position an oven rack 6 inches from the broiler. Broil on high for 8-10 minutes until the glaze is deeply caramelized and bubbly and the salmon is just cooked through (it should be slightly translucent in the very center — it will continue cooking from residual heat).
4. Rest and serve. — Let the salmon rest for 2 minutes. Serve over steamed rice with sautéed bok choy or a simple cucumber salad. Garnish with sesame seeds and thinly sliced scallions.

Tips

• White miso is milder and sweeter — don't substitute red miso or the glaze will be too salty.
• Watch the broiler carefully; the sugar in the glaze can go from caramelized to burnt in seconds.
• Pat salmon VERY dry before applying the glaze for better caramelization.
• If you marinate overnight, wipe off excess glaze before broiling to prevent burning.

Variations

• Miso Glazed Black Cod: The classic Nobu preparation — use black cod (sablefish) for an even more buttery, melt-in-your-mouth texture. Marinate 24-48 hours.
• Air Fryer Version: Air fry at 400°F for 8-10 minutes. The glaze caramelizes beautifully in the air fryer.

Storage

Fridge: Store cooked salmon in an airtight container for up to 2 days.

Freezer: Freeze marinated uncooked fillets for up to 1 month. Thaw overnight and broil.

Reheat: Gently reheat in a 300°F oven for 5-7 minutes to avoid overcooking.

Nutrition (per serving)

• Calories: 380 kcal
• Fat: 18 g
• Carbs: 14 g
• Protein: 36 g
• Fiber: 1 g
• Sugar: 8 g
• Sodium: 620 mg

FAQ