Japanese-Style Miso-Glazed Salmon
Salmon fillets brushed with a sweet-savory miso and mirin glaze and broiled until caramelized. Just 20 minutes.
Equipment: Rimmed baking sheet, broiler
About this dish
Miso-marinated fish is a beloved Japanese technique — the fermented soybean paste seasons the fish and caramelizes beautifully under high heat. This quick version uses white (shiro) miso, which is mild and slightly sweet, for an easy weeknight dinner.
Instructions
- Set an oven rack about 6 inches from the broiler and heat the broiler to high. Line a baking sheet with foil and lightly oil it.
- Whisk the miso, mirin, soy sauce, honey, rice vinegar and ginger into a smooth glaze.
- Pat the salmon dry and place it on the sheet. Spread the glaze evenly over the tops.
- Broil for 7–10 minutes, until the glaze is deeply caramelized in spots and the salmon reaches 145°F and flakes easily. If the glaze darkens too fast, move the rack lower.
- Garnish with green onions and sesame seeds, and serve with rice and greens.
Local knowledge
Miso comes in many styles: white miso is fermented briefly and tastes mild; red miso is aged longer for a deeper, saltier flavor. Look for it in the refrigerated section near tofu.
Swaps & variations
- Works with cod, black cod or tofu slabs.
- No mirin? Use 2 tbsp dry sherry plus 1 tsp sugar.
Serving & storing
- Pair with steamed rice and a cucumber salad.
- Flake leftovers into rice bowls or onigiri-style rice balls.
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