Miso-Glazed Salmon

Miso-Glazed Salmon
Staff Writer
Miso-Glazed Broiled Salmon
Jessica Chou
Miso-Glazed Broiled Salmon

Miso is such a prominent flavor, just a little will add a whole new dimension to a dish. This easy salmon recipe takes a little prep, a little waiting, and just 10 minutes in the oven. During the warmer months, bring this recipe outside and make it on the grill, instead. 

Click here to see The New and Improved Farm-Raised Salmon story.

1
Servings
192
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup white miso
  • 1 1/2 Tablespoon brown sugar
  • 1/2 Teaspoon mirin
  • 1/4 Teaspoon soy sauce
  • Vegetable oil, for drizzling
  • One 6-ounce fillet of salmon, skin on
  • 1 stalk green onion (optional)
  • Sliced ginger, to taste (optional)

Directions

Mix together the white miso, sugar, mirin, and soy sauce into a paste.

Drizzle vegetable oil over aluminum foil in a baking pan and place the salmon skin side down. Spread the miso paste over the salmon evenly and let marinate for 20 minutes.

Preheat your broiler. Scrape off the miso paste after 20 minutes, leaving a thin, even layer of miso. Broil, uncovered, for 8-10 minutes until just cooked through.

Alternatively, heat a grill to medium-high heat. Brush the grill with oil and place the salmon, skinless side down first, onto the grill. Grill until the salmon is nicely charred on one side and is starting to turn opaque, about 1-3 minutes. Flip the salmon and grill on the other side until cooked all the way through, about 5 minutes more. 

Optional: Thinly slice green onion and ginger, briefly sauté with vegetable oil on high heat, and spoon over salmon. Serve with greens and rice.

Nutritional Facts

Total Fat
11g
16%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
31mg
10%
Carbohydrate, by difference
16g
12%
Protein
10g
22%
Calcium, Ca
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
11µg
3%
Iron, Fe
6mg
33%
Magnesium, Mg
3mg
1%
Phosphorus, P
11mg
2%
Sodium, Na
350mg
23%
Water
1g
0%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.