Miso Salmon
Miso-Glazed Salmon with Caramelized Edges
White miso creates a sweet-savory coating that caramelizes under the broiler, forming crispy edges while keeping the salmon tender inside. The marinade does double duty — flavoring the fish and creating those beautiful golden-brown patches that make this dish restaurant-worthy.
JapaneseAsianDinnerQuick Meals
Ingredients
- 2 salmon fillets, skin-on
Marinade
- 2 tbspwhite miso paste
- 1 tbspsake
- 1 tbspmirin (sweet rice wine)
- 1 tbspsoy sauce
- ¼ tsptoasted sesame oil
Garnish
- ½ tsptoasted sesame seeds(optional)
- 1 green onion, finely chopped(optional)
Instructions
- Run your fingers along both sides of the salmon fillets to check for any pin bones or loose scales. Pull out any bones with tweezers or needle-nose pliers.
- Whisk together the miso, sake, mirin, soy sauce, and sesame oil in a large bowl until completely smooth. The miso should be fully dissolved with no lumps remaining.
- Add the salmon to the marinade skin side up, then flip to coat both sides thoroughly. Cover tightly and refrigerate for 1-2 hours — this timing gives the marinade enough time to penetrate without making the fish mushy.⏱ 1 hr 30 min
- Position an oven rack 9 inches from the broiler element and preheat the broiler to high. You want intense heat but not so close that the marinade burns before the fish cooks through.⏱ 5 min
- Line a rimmed baking sheet with foil and brush lightly with oil. Lift the salmon from the marinade, letting excess drip back into the bowl — too much marinade will create smoke under the broiler.
- Place the salmon fillets skin side down on the prepared baking sheet, spacing them at least 2 inches apart for even cooking.
- Broil for 10-13 minutes until the tops are deeply caramelized and the internal temperature reaches 125-130°F. The edges should be slightly crispy while the center remains moist.⏱ 13 min
- Transfer to serving plates and sprinkle with sesame seeds and green onion if using. Serve immediately while the glaze is still bubbling.