Miso Glazed Salmon
I enjoy making this recipe because it has a very similar flavour profile to the Black Cod Miso at Nobu but with minimal prep and effort.
This miso salmon recipe is a perfect balance of sweet, savoury, and umami flavours that elevate a simple piece of fish into something restaurant worthy.
The miso marinade not only enhances taste but also helps keep the salmon tender and juicy.
It’s quick and easy to prepare, making it ideal for busy weeknights without compromising on flavour.
Packed with healthy omega-3s and rich nutrients, it’s a nourishing option that feels indulgent.
Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress with minimal effort.
Ingredients 6
500 g salmon, skin on or off
1⁄4 cup miso paste
1⁄3 cup sake
1⁄4 cup brown sugar
1 tbsp soy sauce
1 tbsp olive oil
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Method 8
In a bowl, combine , , , , and .
Whisk ingredients together and rub mixture over all of the .
Marinate in a bowl, or transfer to a plastic zipper bag for 30–60 minutes.
Preheat your broiler setting with your oven on high.
Layer the bottom of a baking sheet with aluminum foil.
IMPORTANT: Rub excess marinade off the and place it onto the baking sheet.
Broil until the top of the is charred and the salmon is cooked in the middle. The salmon should take around 8–12 minutes to cook.
As the cooks in the oven, bend the foil to protect the sides of the salmon that start to char too much.
Always Hungry Club's tips
Selecting Your Salmon:
Opt for fresh, high-quality fillets with a vibrant color and minimal fishy smell, and remove any pin bones before starting. Thicker cuts are ideal because they’ll stay moist under the broiler or in the oven without drying out.
Choosing the Right Miso:
White (shiro) miso works best if you want a gentler, sweeter glaze, while red (aka) miso provides a stronger, more intense flavor. You can experiment with different varieties, but keep in mind that darker miso tends to be saltier and more robust.
Preparing the Glaze:
Miso can be thick, so thinning it out with ingredients like mirin, sake, or a bit of water helps it spread evenly on the salmon. Be sure to taste the glaze before applying to the fish, adjusting sweetness or salinity with a touch of honey, brown sugar, or soy sauce if needed.
Marinating Tips:
Let the salmon marinate for at least 15 to 30 minutes to allow the flavors to penetrate the fish. You can also marinate it overnight in the refrigerator, but be sure to cover it well so it doesn’t dry out or absorb other fridge odors.
Cooking Suggestions:
Broiling gives a lovely caramelized finish to the miso glaze, but you can also bake the salmon at 400°F (200°C) for 10 to 12 minutes or until it flakes easily with a fork. Watch closely near the end of cooking, as the sugar in the glaze can burn quickly if left unattended.
Serving Ideas:
Pair your miso-glazed salmon with steamed rice, roasted vegetables, or a light cucumber salad to balance the sweet and savory flavors. Drizzle any extra glaze or cooking juices on top for extra flavor, and sprinkle with toasted sesame seeds or chopped scallions for color.
Storage and Reheating:
Store leftover salmon in an airtight container in the refrigerator for up to two days, and reheat it gently in the oven or microwave until just warmed through. If you prefer cold salmon, flake any extras over a salad or grain bowl for a quick lunch.
Make It Your Own:
Experiment with different miso varieties or add spices like ginger or garlic to the glaze. You can also try this glaze on other types of fish, shrimp, or even tofu for a plant-based twist on the recipe.
