Miso Salmon
Miso Salmon is a simple yet elegant dish featuring tender salmon fillets marinated in a rich blend of miso, mirin, sake, and brown sugar. The marinade caramelizes beautifully under high heat, coating the salmon with a glossy, savory-sweet glaze that melts in your mouth. Perfect for weeknight dinners or when you want something restaurant-worthy with minimal effort.
Ingredients
Instructions
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Prepare the Marinade
In a small pot over low heat, combine sake, mirin, brown sugar, and white miso. Stir gently until the sugar dissolves and the mixture is smooth and glossy. Turn off the heat and let it cool completely before using.
Tip: Do not boil the mixture — overheating can cause the miso to lose flavor and separate.
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Marinate the Salmon
Cut the salmon into 2-inch wide pieces and place them in a container with a lid or resealable bag. Pour the cooled miso marinade over the salmon, making sure each piece is well coated.
Cover and marinate in the refrigerator for at least 6 hours — ideally overnight (up to 24 hours) for maximum flavor.
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Broil the Salmon
Preheat your broiler to high. Place the salmon on a parchment-lined tray or lightly greased foil.
Broil for 6–10 minutes, depending on thickness. Start checking at 6 minutes — the top should caramelize to a deep golden brown, and the edges should char slightly.
Tip: Avoid overcooking — the salmon should be flaky but still moist inside.
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Serve
Serve hot with steamed rice and your choice of vegetables. Sprinkle furikake or sesame seeds over the rice for extra flavor and presentation.
Note
Pro Tips
- Marinade timing matters: Longer marination (up to 24 hours) yields a deeper flavor and richer color.
- Avoid burning: If the salmon browns too quickly under the broiler, move the tray to a lower rack.
- Batch prep: The miso marinade can be made in advance and kept refrigerated for up to a week.
- Flavor twist: Add a teaspoon of grated ginger or a splash of soy sauce for a more aromatic profile.
- Pairing: This dish pairs beautifully with miso soup or a crisp cucumber salad.
