Miso Glazed Salmon

Infused with classic Japanese seasonings and lip-smacking umami, miso glazed salmon is the juiciest, meltiest flaky salmon you'll ever eat! Ready in 30 mins, for a fancy dinner or just "because".

Course Dinner

Cuisine Japanese

Prep Time 5

Cook Time 10

Marinating Time 15

Total Time 30

Servings salmon steaks

Calories 220kcal

Author Wandercooks

Cost $12

Equipment

Ingredients

4 salmon fillets 500 g / 1 lb - skin on
2 tbsp red miso paste
1 tbsp mirin
1 tbsp cooking sake
1 tbsp soy sauce
1 tbsp sugar
1 tbsp vegetable oil

Instructions

In a small bowl, add the 2 tbsp red miso paste, 1 tbsp mirin, 1 tbsp cooking sake, 1 tbsp soy sauce and 1 tbsp sugar. Mix until combined.
2 tbsp red miso paste, 1 tbsp mirin, 1 tbsp cooking sake, 1 tbsp soy sauce, 1 tbsp sugar
In a large bowl, place in the 4 salmon fillets and the miso marinade. Coat well, cover then pop in the fridge for at least 15 minutes.
4 salmon fillets
To cook, heat a medium non-stick frying pan over medium heat. Pour in your 1 tbsp vegetable oil, then coat the pan using a brush or paper towel. Carefully pick up each salmon fillet, and place them skin side down on the pan.
1 tbsp vegetable oil
Note: The miso marinade is full of sugar and will char, making it look burnt in areas. This is perfectly normal and adds to the flavour. By cooking on medium heat, it allows the fish to cook through without actually burning the outside.
Leave the salmon on the skin side for 2-3 minutes, before laying them on the side to cook for another 2-3 minutes. Repeat this, cooking the top and other side of the salmon for the same amount of time, then remove from the pan.
Serve with freshly cooked rice and optional garnishes such as toasted sesame seeds and spring onion / green onion slices.

Notes

Prepping the Salmon - We recommend skin on salmon steaks because it helps the salmon cook through evenly and add more flavour. You don't have to eat it if you don't want to! Always go for pieces that have a rich colour and are similar in size and shape as this will help you achieve even cooking throughout each piece. If you can only source large salmon portions, slice it into small even fillets to they cook at the same or very similar rate. Check over each piece to remove any bones if required.
Marinating - Marinate the fish for a minimum of 15 minutes for a quick dinner, but for a special event it's worth marinating longer. Around 2-3 hours will make a big difference in soaking all that flavour through the salmon.
Charring – The sugars in the miso marinade will char slightly. This is perfectly normal and adds to the flavour. By cooking on medium heat, it allows the fish to cook through without overcooking or burning the marinade.
Storage - Miso glazed salmon is best enjoyed freshly cooked, but will keep for a day or so in an airtight container in the fridge. Reheat in the microwave for a minute or so on high, or heat it on the stove over low heat until warmed through.

Nutrition