BakeJapanese
Miso-glazed salmon
A day of miso and a 10-minute broiler. The weeknight fillet pin with a lacquer that looks like you tried.
Made it?
25 min · 10 min hands-on · pull 125°F · rest 4 min
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- salmon fillets, 6 oz each4 (2 lb)
- white miso3 tbsp
- mirin or dry sherry1 tbsp
- soy sauce1 tbsp
- sugar or honey1 tsp
Method
- 1
Stir miso, mirin, soy, sugar. Coat the fillets. 30 minutes on the counter, or overnight in the fridge.
- 2
Scrape off excess so it does not burn. Broil 6 inches from the element, 6–8 minutes, to 120–125°F. No flip.
- 3
Rest 4. The glaze should bubble and brown at the edges, not charcoal.
If you don’t have it
- White miso → Yellow miso, a little less. Stronger. Red miso is easy to oversalt — cut the soy.
- Broiler → Hot skillet, 3 minutes skin-side, 2 minutes glaze-side. Watch the sugar.
Same cook, different day
Overnight cure
You can plan. Coat, fridge, scrape, broil. Deeper flavor, tighter flesh.
Cod or black cod
The classic fish. Same glaze. Black cod can take 130–135°F and stay lush.
Extra char
You like bitter-sweet. A kitchen torch or a 1-minute closer broil at the end.
On the plate
With this, try
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
- With this dish, try making cucumber-onion salad.
Anytime. Better after 20 minutes in the vinegar. Thin cucumber, thin onion, vinegar, a pinch of sugar, salt.
15 min
- With this dish, try making blistered green beans.
When the meat rests. Dry beans, screaming pan, char, then garlic off the heat.
15 min