Miso Glazed Salmon
Flaky salmon fillets coated in a savory-sweet miso glaze, perfect for baking or broiling.
Ingredients
- •4 pieces (approx. 6 oz / 170g each, skin on or off) Salmon fillets
- •1/4 cup White miso paste
- •2 tablespoons Mirin
- •1 tablespoon (optional, but recommended) Sake (cooking wine)
- •1 tablespoon Soy sauce
- •1 tablespoon (packed) Light brown sugar
- •1 clove, minced Garlic
- •1 teaspoon, grated Fresh ginger
- •1/2 teaspoon (optional) Sesame oil
- •2 stalks, thinly sliced (for garnish) Green onions
- •1 teaspoon (for garnish) Toasted sesame seeds
- •4 pieces (for serving) Lemon wedges
Instructions
- 1.
Preheat your oven to 400°F (200°C) or set your broiler to high. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- 2.
In a medium bowl, whisk together the white miso paste, mirin, sake (if using), soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil (if using) until the sugar is dissolved and the glaze is smooth.
- 3.
Pat the salmon fillets dry with paper towels. This helps the glaze adhere better and promotes a crispier exterior. Place the salmon fillets skin-side down (if applicable) on the prepared baking sheet, leaving some space between them.
- 4.
Generously brush about two-thirds of the miso glaze over the top and sides of each salmon fillet. Reserve the remaining glaze for basting and serving.
- 5.
**For Baking:** Bake for 12-18 minutes, depending on the thickness of the fillets and your desired doneness. The salmon is cooked when it flakes easily with a fork at its thickest part. About halfway through cooking (around 8-10 minutes), brush the salmon with a little more of the reserved glaze.
- 6.
**For Broiling:** Place the baking sheet under the broiler, about 6-8 inches from the heat source. Broil for 6-10 minutes, keeping a close eye on it to prevent burning. The glaze should caramelize and bubble, and the salmon should be cooked through. Brush with reserved glaze halfway through, if desired.
- 7.
Once cooked, remove the salmon from the oven or broiler. Let it rest for a minute or two on the baking sheet.
- 8.
Transfer the Miso Glazed Salmon to individual serving plates. Drizzle with any remaining reserved glaze from the bowl or from the baking sheet. Garnish generously with thinly sliced green onions and toasted sesame seeds. Serve immediately with lemon wedges on the side.
Tips
- 💡**Don't Overcook:** Salmon cooks quickly. Overcooked salmon can be dry. Aim for an internal temperature of 145°F (63°C) for flaky, moist results.
- 💡**Adjust Sweetness/Saltiness:** Taste your glaze before applying. You can add a pinch more sugar for sweetness or a tiny bit more soy sauce for saltiness, if desired.
- 💡**Marination (Optional):** For deeper flavor, you can marinate the salmon in the glaze for 15-30 minutes in the refrigerator before baking/broiling. However, the glaze adheres well even without marinating.
- 💡**Skin On vs. Off:** Skin-on salmon provides a protective layer that keeps the fish moist and makes it easier to handle. The skin can be easily removed after cooking if preferred.
- 💡**Serving Suggestions:** This dish pairs wonderfully with steamed white or brown rice, roasted asparagus, sautéed bok choy, or a simple green salad.
Recipe from TheCookbook.ai
Created by Shannon Williams