Miso Glazed Salmon - Healthy and Easy
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
4
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Calories
378 kcal
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Course
Main Course
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Cuisine
Asian
Miso Glazed Salmon - Healthy and Easy
Description
This recipe involves coating thoroughly dried salmon fillets with a smooth miso marinade composed of white miso paste, sugar, sake, mirin, and a touch of black pepper. The salmon is chilled for several hours or overnight, allowing the marinade to infuse into the fish and promote a glossy, flavorful crust when cooked. Broiling the salmon close to the heat source caramelizes the glaze while cooking the fish until it feels just firm to the touch, preserving moistness inside. The finished fillets can be garnished with sesame seeds or thinly sliced green onions for additional texture and subtle flavor contrast.
Miso Glazed Salmon makes a simple yet refined main dish that pairs well with steamed rice, sautéed vegetables, or a light salad. It offers an appealing balance of sweet and savory notes and highlights traditional Japanese ingredients.
For best results, use fillets of even thickness to promote even cooking and avoid drying out. The marinade should be applied generously but not rinsed off before broiling. This dish can be customized by using different varieties of miso paste for a stronger or milder taste.
Ingredients
- 4 fillets salmon 6- to 8-ounce, approx. 1-inch thickness
- ½ cup White miso paste
- 3 TB granulated sugar
- 3 TB rice wine Sake, Japanese
- 3 TB sweet rice wine Mirin, Japanese
- ¼ tsp black pepper freshly cracked
- sesame seeds garnish, or thinly sliced green onions, toasted
Instructions
- Thoroughly towel-dry salmon fillets to remove excess moisture. Set aside.
- Using a hand-whisk, gently mix together the miso, sugar, Sake, Mirin, and pepper until smooth and fully incorporated. Dip each salmon fillet into miso mixture to evenly coat both sides of each piece of fish. Place salmon fillets in a single layer in 9x13 or other large pan; gently spread remaining miso mixture evenly on top of each fillet. Cover with plastic wrap and chill overnight, up to 24 hours.
- Preheat broiler on high, with rack 8 inches from heat source. Set a wire rack on a large baking sheet. Line wire rack with foil. Gently remove excess miso mixture from fillets (do not rinse) and place fish on foil-lined wire rack. Do not overcrowd the fish (should be at least 1 inch space in between each piece.)
- Broil salmon until browned on top/sides and centers feel somewhat firm upon lightly pressing down with a spatula (roughly 8 minutes, depending on thickness and temp of fish to begin with.) If tops/side brown too quickly, loosely cover with foil and cook until fish is just done (take care not to over-cook.) Garnish as desired. Serve while warm, with white or brown rice.
Notes
- Dry salmon fillets thoroughly before glazing to help the miso mixture stick and develop a caramelized coating.
- Marinate salmon overnight or up to 24 hours to maximize flavor penetration.
- Choose fillets of uniform thickness to ensure even cooking under the broiler.
- White miso provides a mild glaze, but darker miso varieties can be used for a richer flavor.
- Sake and mirin can be substituted with dry sherry and sweet marsala wine if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 38g | 76% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 855mg | 36% |
| Potassium | 910mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 99IU | 2% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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