Miso Glazed Salmon

5 from 6 votes

Upgrade everyday salmon with a mouthwatering miso glaze. My simple miso glazed salmon recipe is packed with savory umami with a hint of sweet.

Prep Time10

Cook Time7

marinating30

Total Time47

Course: Main Course

Cuisine: Asian/American

Servings:

Calories: 328kcal

Author: Sue Moran

Equipment

broiler safe baking pan
parchment or foil, optional but helps with cleanup.

Ingredients

marinade / glaze

1/2 cup white miso paste
1/4 cup mirin
1/4 cup tamari soy sauce
1/4 cup toasted sesame oil
1 Tbsp grated fresh ginger
2 Tbsp brown sugar

salmon

1 1/4 lb salmon fillet

garnish

US Customary - Metric

Instructions

Whisk together the marinade/glaze ingredients in a small bowl. Blend until there are no lumps left. (I sometimes do this in my small food processor.)
Slice your salmon into 4 equal portions. I keep the skin on for now, but I do remove it after broiling, before serving.
Place the fish in a shallow bowl or storage container and cover with half of your marinade/glaze. (Reserve the rest for later.)
Make sure the fish is completely covered on all surfaces with the marinade, and then cover and refrigerate for 30 minutes.
Meanwhile heat the reserved marinade/glaze in a small saucepan to a boil. Keep warm while you cook the salmon.
Set your oven rack to the center position. Wipe off most of the marinade from the salmon filets and place them on a baking pan or baking sheet. (I like to line it with parchment or foil for easier cleanup.) Broil the salmon for 7-10 minutes*, until lightly charred on top and cooked to medium, 130-35F in the center. You do not need to flip the salmon during broiling. I like to brush a generous layer of glaze onto the salmon just before pulling it out from the oven so the layer of glaze can get hot and bubbly.
Serve the salmon topped with green onions and sesame seeds. Add more glaze before serving, if desired.

Video

Notes

*The exact broiling time will depend on the thickness of your salmon. Check the temperature in the thickest part of the fish. The USDA recommends cooking fish to an internal temperature of 145F. Bon Apetit says 120F is ideal. I go somewhere in between with 130-35F. It should flake easily with a fork.

Nutrition