Miso Glazed Salmon
Sweet, savory, and irresistibly caramelized, this Miso-Glazed Salmon stays tender inside while offering a flavorful glaze outside. High in protein and healthy fats, it’s a quick, low-carb dinner option perfect for busy weeknights or meal prep.
Equipment
- 1 Large skillet
- 1 medium mixing bowl
- 1 small mixing bowl
- Whisk
- Baking sheet or oven-safe pan
- Measuring cups and spoons
- Oven and broiler
Ingredients
- 2 pounds salmon cut into 4 filets
- Salt and pepper to taste
- ¼ cup miso paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Chopped green onions for garnish
- Sesame seeds for garnish
Instructions
- Prepare the Salmon: Start by patting your salmon filets dry with a paper towel. This helps the miso glaze stick better and promotes even caramelization. Once dry, season both sides of the salmon generously with salt and freshly ground black pepper. Make sure to lightly press the seasoning into the fish to enhance the flavor. Set the salmon aside while you prepare the glaze.
- Make the Miso Glaze: In a small mixing bowl, combine 1/4 cup of miso paste, 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Use a whisk to blend the ingredients until smooth and uniform. The glaze should have a slightly thick but pourable consistency. Taste a tiny bit and adjust sweetness or saltiness if desired. Reserve 1 tablespoon of this glaze separately for later broiling.
- Marinate the Salmon: Place the salmon filets into a medium-sized mixing bowl or a shallow dish. Pour the remaining miso glaze over the fish, ensuring each filet is fully coated on all sides. Use your hands or a spatula to gently massage the glaze into the salmon. Cover the bowl with plastic wrap and let the salmon marinate in the refrigerator for 1 to 3 hours. Marinating allows the flavors to penetrate the fish deeply, enhancing both the taste and texture.
- Preheat the Oven: About 15 minutes before cooking, preheat your oven to 375°F (190°C). Position the oven rack in the middle to ensure even heat distribution. If your skillet or baking sheet isn’t oven-safe, transfer the salmon to an appropriate baking dish at this point.
- Bake the Salmon: Lightly grease a large skillet or baking pan with a small amount of oil to prevent sticking. Remove the salmon from the marinade, letting any excess drip off, and place the filets skin-side down in the skillet. Bake the salmon in the preheated oven for 12 to 15 minutes, or until the fish is mostly opaque and cooked through but still slightly tender in the center. Avoid overbaking, as salmon continues to cook slightly even after being removed from the oven.
- Apply Reserved Glaze and Broil: Once the salmon is nearly done, remove it from the oven. Brush the top of each filet generously with the reserved tablespoon of miso glaze. Switch your oven to broil on high, then return the salmon to the oven. Broil for 1 to 2 minutes, or until the glaze starts to caramelize and bubble slightly. Keep a close eye during broiling to avoid burning.
- Check for Doneness: Use an instant-read thermometer to ensure the salmon has reached an internal temperature of 125–130°F (52–54°C) for perfectly tender, flaky results. Alternatively, gently flake the thickest part of a filet with a fork; it should separate easily without appearing dry.
- Garnish and Serve: Transfer the salmon to a serving platter or individual plates. Sprinkle chopped green onions and sesame seeds over the top for a fresh, flavorful garnish. The green onions add brightness, while the sesame seeds give a subtle crunch and nutty flavor. Serve immediately with your choice of sides, such as steamed vegetables, rice, or a fresh salad.
- Storage Tips (Optional): Leftover miso-glazed salmon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to maintain its moisture and flavor. The marinade can also be doubled for meal prep and used as a flavorful topping for bowls, salads, or grain dishes.
Notes
- For best results, use fresh, high-quality salmon with skin on; it helps the fish stay moist during baking.
- Marinate for at least 1 hour, but up to 3 hours, to allow the miso glaze to fully penetrate the fish.
- Reserve a portion of the glaze for broiling to get that rich, caramelized finish.
- Keep an eye on the salmon while broiling, as the glaze can burn quickly.
- Adjust sweetness or saltiness in the glaze according to your taste preferences.
- Serve immediately after cooking for the best texture; reheated salmon can dry out.
