Japanese
Miso-Glazed Salmon
Salmon fillets marinated in a sweet-savory white miso glaze, roasted until tender and broiled for lacquered, caramelized edges.
- Five-minute glaze
- Sweet-savory caramelized crust
- Omega-3 rich dinner
Inspired by the Japanese technique of marinating fish in sweet miso, this weeknight version gets big flavor from just a short soak. White miso brings a mellow, salty depth while mirin and a touch of brown sugar help the glaze caramelize under the broiler. Salmon's richness stands up beautifully to the savory marinade. We serve it with steamed rice and quick-sauteed greens for a dinner that feels special without any fuss.
Instructions
Whisk the miso, mirin, sake, soy sauce, brown sugar, sesame oil and ginger in a small bowl until completely smooth.
Pat the salmon dry and place it skin side down in a shallow dish. Spread about two-thirds of the glaze over the tops and sides, reserving the rest.
Cover and refrigerate for at least 30 minutes and up to 6 hours.
Heat the oven to 400 degrees F with a rack in the upper third. Line a rimmed baking sheet with foil and brush it with the neutral oil.
Gently wipe off excess marinade from the salmon with your fingers, leaving a thin coating; thick clumps of miso will burn.
Arrange the fillets skin side down on the prepared sheet, spaced at least 1 inch apart.
Roast until the salmon is nearly cooked through, 8 to 10 minutes for fillets about 1 inch thick.
Brush the reserved glaze over the tops and switch the oven to broil. Broil 1 to 2 minutes, watching closely, until the glaze bubbles and browns at the edges.
Check doneness: the salmon should flake easily with a fork and register 145 degrees F in the thickest part. Let rest 2 minutes.
Transfer to plates, sprinkle with scallions and sesame seeds and serve with steamed rice.
Test kitchen tips
- Broilers vary a lot, so stay at the oven door during the final step; the sugars in miso can go from caramelized to scorched in 30 seconds.
- Marinate the salmon in the morning and it will be ready to roast when you get home; cooked leftovers keep 2 days and are excellent flaked over rice bowls.
- Black cod, arctic char or halibut all take well to this glaze, and honey can replace the brown sugar.
Nutrition per serving
- Calories
- 360
- Protein
- 35g
- Carbs
- 9g
- Fat
- 19g
- Fiber
- 1g
- Sugar
- 6g
- Sodium
- 780mg
Nutrition values are estimates calculated per serving. See our disclaimer.
