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Miso-glazed salmon

White miso, mirin, a sugar caramel under the grill, over a bowl of jasmine rice.

35 min 15 min hands-on Serves 2 Asian Kid friendly

Miso-glazed salmon coats rich salmon fillets in a sweet-savoury glaze of miso, mirin, and a little sugar, then broils them until caramelised. The miso brings deep umami and a glossy, slightly charred finish. It is a fast, elegant dinner that needs only rice and greens alongside.

Ingredients

  • 150 g jasmine rice, rinsed
  • salt, a pinch, for the rice
  • 2 salmon fillets, skin on, about 150g each
  • 2 tbsp white miso paste
  • 1½ tbsp mirin
  • 2 tsp soy sauce
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 2 spring onions, thinly sliced (optional)
  • 1 tsp sesame seeds, to serve (optional)

Method

  1. Whisk the miso, mirin, soy sauce, sugar and sesame oil in a small bowl with a fork or small whisk until smooth and glossy, with no lumps of miso left.
  2. Pat the salmon dry with kitchen paper and spread the glaze in an even layer over the flesh. If you have time, cover and chill for 30 minutes, or up to a day, for a deeper flavour.
  3. Rinse the rice in a sieve under cold water until it runs almost clear. Tip it into a small pan with 250ml of water and the salt, bring to the boil, then cover and cook on the lowest heat until the water is absorbed and steam holes dot the surface, 10 to 12 minutes. Take it off the heat and leave it covered to steam for 10 minutes.
  4. When the rice has about 5 minutes left, heat the grill to high for 4 to 5 minutes, until fiercely hot, with the shelf set so the top of the fish sits 8 to 10cm below the heat. Lay the salmon skin side down on a foil-lined tray, leaving any pooled glaze behind.
  5. Grill for 5 minutes, then check: the glaze should be bubbling and catching in dark spots. Give it 1 to 3 minutes more if needed, until the fish flakes at the thickest part and is just opaque in the centre.
  6. Fluff the rice with a fork and spoon it into two bowls. Rest the salmon for 1 minute, then lay it on the rice and scatter over the spring onions and sesame seeds. Something green alongside, like steamed pak choi or broccoli, rounds it out.

Tips

  • Marinate the salmon in the miso glaze for at least thirty minutes, or longer, for the best flavour.
  • Pat off excess marinade and watch it closely under the grill, as the sugars in miso burn quickly.
  • Use white (shiro) miso for a milder, sweeter glaze or red miso for a stronger savoury note.

Common questions

What kind of miso should I use?

White miso is mild and slightly sweet, which suits salmon well. Red miso is bolder if you want a more intense, savoury glaze.

Can I bake instead of grill?

Yes, bake at a high heat until just cooked, then finish briefly under the grill to caramelise the glaze.