This Miso Glazed Salmon is exactly what weeknights were made for. It's healthy, easy, and supremely delish! Using the broiler creates fantastic flavor in a short amount of time.
Prep Time: 10 minutesmins
Cook Time: 8 minutesmins
Total Time: 18 minutesmins
Servings: 4
Ingredients
4filletssalmon, 6- to 8-ounce, approx. 1-inch thickness
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
For the best results, make sure to choose salmon fillets of even thickness. This will help the fish cook evenly and prevent some parts from becoming overcooked while others are still underdone.
Thoroughly towel-dry the salmon before applying the miso glaze. This allows the glaze to stick better and also helps the salmon develop a beautiful caramelized crust when broiled.
Always try to marinate the salmon overnight, up to 24 hours, before broiling. It’ll ensure you get the most flavorful salmon dish.
You can substitute sake and mirin with dry sherry and sweet marsala wine, if needed.
Love a stronger miso flavor? Feel free to use a darker miso paste. We used white miso for a milder flavor, but any color miso paste can be substituted.
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