🐟 Miso-glazed salmon
Miso-glazed salmon is a fillet marinated in a sweet-savoury mixture of miso, sake, mirin and sugar, then broiled until the surface caramelises. The fish stays moist and flaky inside while the glaze turns sticky and lightly charred. It is usually served with steamed rice and simple vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 salmon fillets (about 300 g)
- 2 tbsp white miso
- 1 tbsp sake
- 1 tbsp mirin
- 2 tsp sugar
- Sliced scallion or herbs, to garnish
Method
- Whisk miso, sake, mirin and sugar until smooth.
- Coat the salmon and marinate in the fridge for at least 30 minutes, up to overnight.
- Wipe off excess marinade so it does not burn.
- Broil on a lined tray, about 10 cm from the heat, for 8–10 minutes until caramelised and cooked through.
- Garnish and serve with rice and vegetables.
How to make it lighter
- Use half the sugar; the miso glaze still caramelises.
- Pair the salmon with steamed greens and a modest scoop of rice.
- Wiping off excess marinade cuts both sugar and charring.
History
The dish draws on the Japanese technique of saikyo-yaki, in which fish is cured in sweet white miso before grilling, a style associated with Kyoto. A miso-marinated black cod popularised by restaurants in the 1990s made the idea famous abroad, and salmon is now the most common home version.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →