Miso Glazed Salmon

Nutrition · per serving

Steps

1. 1

   Preheat the grill/broiler to high and position an oven rack about 10-12 cm below the heat. Line a small tray or baking sheet with foil for easier cleanup. Pat the salmon fillets dry so the glaze adheres well.

   2 fillets (about 150 g each) salmon fillets, skin-on
2. 2

   In a small bowl, mix the white miso, mirin, sake, sugar, and toasted sesame oil into a smooth glaze. Stir until the sugar is mostly dissolved and no lumps of miso remain.

   30 g white miso20 ml mirin15 ml sake10 g sugar5 ml toasted sesame oil
3. 3

   Place the salmon skin-side down on the lined tray. Spoon and spread the glaze evenly over the tops of the fillets, coating them generously.

   2 fillets (about 150 g each) salmon fillets, skin-on30 g white miso20 ml mirin15 ml sake10 g sugar5 ml toasted sesame oil
4. 4

   Broil the salmon for 7-9 minutes, depending on thickness, until the glaze is bubbling and caramelised in spots and the salmon flakes easily at the thickest part. If the top browns too fast, move the tray slightly farther from the heat. For medium doneness, aim for an internal temperature of about 52-55C; for fully cooked, 60-63C.

   2 fillets (about 150 g each) salmon fillets, skin-on
5. 5

   Rest the salmon for 2 minutes so the juices settle and the glaze firms slightly.

6. 6

   Transfer to plates and finish with toasted sesame seeds and sliced spring onion. Serve immediately.

   6 g toasted sesame seeds1 stalk (about 10 g) spring onion, thinly sliced

Origin & History

Miso-glazed fish draws inspiration from Japanese cooking, where miso, mirin, and sake are classic seasoning ingredients for seafood. This American home-kitchen version adapts that flavor profile into a fast broiled salmon dish that became popular for its sweet-savory balance and weeknight convenience.