Broiled Miso Glazed Salmon

white miso paste

🥗Healthier: low-sodium miso

💰Cheaper: soy sauce

Low-sodium miso reduces sodium intake while maintaining flavor.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar + sugar mimics mirin's sweetness and acidity.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout offers a similar flavor profile at a lower cost.

Add miso, sugar, sake, mirin, soy sauce, and sesame oil to a bowl and whisk until well mixed.

Place the salmon in a resealable bag or in mixing bowl or a baking dish and pour the miso mixture on top. Rub it onto the salmon so the filets are evenly coated, seal the bag or cover the bowl, and let it marinate in the refrigerator for 30 minutes, or as long as two days.

Turn the broiler on high and line a baking sheet with aluminum foil. Wipe off most of the miso marinade from the fish, leaving just a thin layer. Place the salmon on the prepared baking sheet with at least an inch between each piece.

Place the tray of salmon in the oven on the middle rack and broil for 7-9 minutes, depending on how thick the salmon is. The salmon will have lightly charred edges and will be medium-rare with an internal temperature between 115 and 120°F. Remove the salmon from the oven.

While the salmon cooks, you can use the remaining miso marinade to make a glaze. Pour the leftover marinade into a saucepan and cook over medium-low heat, stirring frequently so the sugar doesn’t burn. Then cook and stir until the marinade thickens into a glaze, about 3-5 minutes. Remove from the heat.

Serve the salmon immediately, then top with a thin layer of miso glaze if desired, sesame seeds, and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens