Miso Glazed Salmon
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
marinating
30 mins
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Total Time
47 mins
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Servings
4
-
Calories
328 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
Miso Glazed Salmon
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Upgrade everyday salmon with a mouthwatering miso glaze. My simple miso glazed salmon recipe is packed with savory umami with a hint of sweet.
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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
- sliced green onions
- toasted sesame seeds
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
- *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 Information
Show Details
Calories
328kcal
(16%)
Carbohydrates
12g
(4%)
Protein
31g
(62%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
6g
Cholesterol
78mg
(26%)
Sodium
1272mg
(53%)
Potassium
761mg
(22%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
72IU
(1%)
Vitamin C
0.1mg
(0%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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