Salmon is such a versatile fish and welcomed by many. If you want to serve seafood at dinner, salmon is always a safe bet, just like serving chicken for meat. Although grilled salmon on its own is delicious but can seem a bit plain and easy to overcook. This miso-glazed salmon will help retain moisture as the sauce caramelizes to create a glazed coating. The salty and sweetness of the soy sauce and mirin coupled with the nutty aroma of the miso paste adds a depth of flavor to this dish. Miso-glazed salmon is delicious over a plate of fresh greens or over a nice bowl of white fluffy rice.
Ingredients
- 4 fillet of salmon (~4oz each)
- 3 tbsp white miso
- 3 tbsp mirin (Japanese sweet wine)
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp instant dashi powder (optional)
Directions
I like to use ziplock bags when marinating because it keeps the liquids in and it’s easy to ‘turn’ the ingredients in the bag as well as making that the marinade clearly coats the items. Marinating salmon is no different. First, put all the ingredients except for salmon in a bag and thoroughly mix until all the ingredients are incorporated. It takes a little bit of time to do this because miso is very thick. 
Once everything is well mixed, put the salmon into the bag and make sure every piece of salmon is well coated and put in fridge for at least 2 hours to overnight. Please turn the salmon a few times as it marinates.
Remove the salmon and place on a foil lined cookie sheet. Pro Tip: To prevent salmon from sticking to the cookie sheet or the foil, I use a non-stick aluminum foil which works wonders.
Put the salmon under the broiler and broil at 450° for about 10 to 15 minutes until tender and flaky. Depending on your oven, the top rack may cause the fish to burn too quickly so using the second rack might be safer to broil. If you can’t adjust the temperature then use the “low” setting.
Remove the salmon and garnish with a bit of green onions or chives and serve. Serving suggestions include breaking up into chunks and toss in a salad, serving over rice, or even make a sandwich.
- 4 fillet of salmon (~4oz each)
- 3 tbsp white miso
- 3 tbsp mirin (Japanese sweet wine)
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp dashi powder (optional)
- Mix all the ingredients (except salmon) in a plastic bag until evenly mixed
- Put the salmon in the bag and thoroughly coat the salmon pieces and leave in fridge for at least 2 hours
- Remove salmon and place on a cookie sheet
- Put salmon under the broiler at about 450 for 10-15 minutes until tender and flaky
- Serve over salad or rice