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Miso Glazed Salmon
Ingredients
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36 ounces salmon fillet, 1-inch thick, cut into 6-6 oz. portions
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1/3 cup sweet white or shiromiso
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1/3 cup mirin, which is sweetened sake
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2 tablespoons low sodium soy sauce
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2 tablespoons dark brown sugar, packed
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1 tablespoon grated ginger root
Preparation
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Skin salmon and rinse under cold running water, pat dry.
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In a small non reactive saucepan, combine remaining ingredients for the miso glaze and bring to a boil over low heat, stirring to blend ingredients. Allow to cool.
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Portion salmon into 6 serving pieces and place in a zip-seal plastic bag. Pour cooled marinade over fish and allow to marinate in the refrigerator for at least 1 hour, but preferably 3-4 hours or overnight.
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Preheat oven to 475 F. Remove the fish from the marinade, rubbing any glaze clinging to the fish evenly over the fish with your hands. Place fish onto a foil lined broiler pan and cook on the top rack for 8 minutes. Turn oven onto broil and cook an additional 2 minutes or until glaze is bubbly and beginning to brown at the edges. No need to turn the fish over.
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Serving Ideas: Delicious with steamed brown Jasmine rice, and Hot and Sour Napa Cabbage Stir Fry!