Main · Asian
Miso-glazed salmon
White miso, mirin, a sugar caramel under the grill. 12 minutes flat.
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
- 2 salmon fillets, skin on
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 2 spring onions, sliced
- sesame seeds, to serve
Method
- Heat grill/broiler high. Line a tray with foil.
- Whisk miso, mirin, soy, sugar, sesame oil.
- Pat salmon dry, smear glaze thickly on top.
- Grill until glaze bubbles and chars in spots and fish flakes.
- Top with spring onions and sesame seeds. Serve over rice.
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.