Miso Glazed Salmon
User Reviews
5
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Prep Time
10 mins
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Cook Time
7 mins
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marinating
30 mins
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Total Time
47 mins
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Servings
4
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Calories
328 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
Miso Glazed Salmon
Description
The marinade combines white miso paste with sweet mirin, salty tamari, toasted sesame oil, fresh grated ginger, and brown sugar, creating a glaze that balances umami, sweetness, and spice. Salmon fillets are sliced into portions and covered thoroughly with half of the marinade, then refrigerated for 30 minutes to absorb flavor.
Before cooking, the remaining marinade is heated to a boil and kept warm. The salmon is lightly wiped to remove excess marinade and broiled on the center oven rack for 7 to 10 minutes, depending on thickness, until the exterior is slightly charred and the internal temperature reaches around 130-135°F for medium doneness. Skin can be removed after cooking if preferred.
To serve, the salmon is topped with sliced green onions and toasted sesame seeds, adding freshness and textural contrast. The dish combines rich fish with a complex, glossy glaze.
Broiling times may vary with thickness; check doneness with a fork and thermometer. Internal temperature between 130-135°F balances tenderness and safety.
Ingredients
marinade / glaze
- 1/2 cup White miso paste
- 1/4 cup mirin
- 1/4 cup tamari soy sauce
- 1/4 cup sesame oil toasted
- 1 Tbsp ginger grated fresh
- 2 Tbsp brown sugar
salmon
- 1 1/4 lb salmon fillet
garnish
- green onion sliced
- sesame seeds toasted
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.
Notes
- Check the thickest part of the salmon for doneness; aim for an internal temperature between 130°F and 135°F for tender, medium cooked fish.
- Broiling times vary with fillet thickness; monitor closely to avoid overcooking.
- Remove the skin after broiling if you prefer to serve without it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 31g | 62% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 78mg | 26% |
| Sodium | 1272mg | 53% |
| Potassium | 761mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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