Miso Glazed Salmon Recipe

Miso Glazed Salmon Recipe

Sweet and pungent umami-pressed coating over flaky salmon filets over a bed of rice and greens–miso-coated salmon is a snappy and simple weeknight supper for even the busiest individuals! While a significant number of us know about Cheesecake Factory’s well known miso-coated salmon, myself notwithstanding, this formula utilizes a more customary Japanese take by utilizing purpose, mirin, and miso.

This formula is likewise like my miso-marinated dark cod formula, aside from there’s just a brief marinade time and it’s additionally a lot simpler and less expensive to discover salmon than dark code, also called sablefish.

Choosing and preparing the salmon

While picking a salmon filet, I favor wild-got salmon due to its medical advantages and it’s better for the climate. Since wild salmon is likewise more slender than cultivated salmon, which will in general have a higher fat substance, I like to pick at any rate one inch thick cuts. Since wild salmon is less fatty, it likewise cooks somewhat quicker than cultivated salmon, so remember this.

To prepare the filets, you should simply wipe them off so they can absorb bunches of marinade. Salmon shouldn’t be marinated for exceptionally long, around 15-30 minutes since it’s a flaky fish. On the off chance that you marinate salmon for a really long time, you could wind up with soft fish.

Type of miso to use

Since salmon has a moderately solid flavor, I like to utilize inaka or red miso in this marinade. Inaka miso is a natural style of matured miso that is utilized in rustic or field areas of Japan. It’s powerful and pungent flavor works out positively for salmon. In the event that you can’t discover inaka miso, you can likewise utilize different types of red miso. I’ve attempted to utilize lighter or white miso before, however the flavor profile of rich red miso fits better with salmon.

The miso marinade & glaze

To make the miso marinade, include equivalent amounts of purpose and mirin in a pan over medium-high warmth. Trust that the fluid will arrive at a stew you can begin to smell the liquor of the purpose consuming off. This ought to be somewhere in the range of 30-60 seconds.

Include the inaka miso into the dish and lower to medium warmth. Utilize a spatula to altogether break up the miso into the fluid and cook for one more moment. At that point, include the sugar into the container and cook for two to five minutes relying upon your oven, or until the marinade has a comparable consistency to nectar. Move the marinade into another compartment and let it cool for around 10 minutes on the counter.

After your marinade has cooled, place your salmon filets in a glass holder or Tupperware and include your marinade, covering all sides of the fish. Marinate the fish on the counter for 30 minutes.

Tips for baking the salmon

Preheat your stove on sear at 400 °F and modify the broiler rack with the goal that it sits on the subsequent level (mine sits around six inches from the grill). Spot the filets skin side down over a material paper-lined sheet container and include somewhat a greater amount of the marinade on head of the fish.

Sear for five minutes before minding your fish and including additional time on the off chance that you like it more cooked. Following five minutes, I move the fish to the top level to sear the fish for an extra two to four minutes. For a one inch filet, I seared it for a sum of 7-9 minutes with a temperature of around 125-130 °F (it will keep on cooking after you eliminate it from the broiler).

Cooking fish is a pretty delicate topic, so here are some tips I have for baking:

  • Wild salmon is often leaner than farmed salmon, so the cooking time is shorter. Make sure to check on this appropriately so you don’t end up with dry salmon.
  • Broil for five minutes first, then check on your fish to see its progress. Add about two minutes to the cooking time from there and recheck.
  • If you want a moist piece of fish, pull your fish before it reaches the doneness temperature of 145 °F since it will continue to cook outside of the oven. I pull it about 125-130 °F, but you can choose to pull it before this too.
  • If you don’t have a thermometer, you can use a knife to peek in the middle of the filet to look at its coloring. If it’s flakey and slightly translucent in the middle, you can pull it out of the oven. Note: slightly translucent does not mean raw.


  • 2 6 oz salmon filets
  • 4 tbsp mirin
  • 4 tbsp sake
  • 4 tbsp inaka or red miso
  • 3 tbsp white sugar


  1. Wipe off your fish and spot it on a material paper-lined sheet container.
  2. In a pot, join the mirin and purpose. Heat the fluid to the point of boiling and afterward lower to medium warmth.
  3. Include the inaka or red miso and consolidate completely until the miso is broken down.
  4. Following one moment, add sugar and keep on cooking for around two to five minutes or until the blend is a similar consistency as nectar. Mix all through this thickening to ensure the sugar doesn’t crystalize on the sides or consume at the lower part of the container. Eliminate the marinade from the skillet and let sit to cool for around 10-15 minutes (it ought to likewise thicken subsequent to cooling).
  5. In a glass compartment, place the filets and completely cover with cooled marinade. Leave to marinate skin-side up for as long as 30 minutes on the counter.
  6. Preheat your stove to 400 °F on sear and place a rack in the second level of your broiler (this is around six inches from the grill in my stove).
  7. Subsequent to marinating, place the fish skin-side down on a material paper-lined sheet skillet and put the container in the stove.
  8. Cook for around five minutes and afterward check the temperature or progress of your fish. Since my filets are about an inch thick, they estimated to be around 110 °F at the five-minute point. To get a more sweltering cook over the coating, move the rack and filets to the top rack of the stove and sear for an extra two to four minutes. Searing your fish can take around 7-9 minutes, yet utilize a thermometer to quantify the doneness of your fish on the off chance that you are concerned in light of the fact that it will be founded on the thickness of your filets and furthermore your inclination. I pull my fish around 125-130 °F since it will get done with cooking outside of the stove. Fish is actually completely cooked at 145 °F.
  9. Present with a side of rice and bok choy.

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