Easy Japanese Miso Salmon (Printable Version)
A sweet-savory miso glaze elevates salmon into a tender, caramelized Japanese-inspired dish with simple ingredients.
# Ingredients:
→ Marinade
01 -
60 g white miso paste
02 -
30 ml sake (cooking sake preferred)
03 -
30 ml mirin
04 -
15 ml Japanese dark soy sauce
05 -
5 ml roasted sesame oil
06 -
10 g fresh ginger, grated
→ Fish
07 -
4 salmon fillets (approx. 150 g each), skin-on
# Steps:
01 -
Whisk white miso paste until smooth, then gradually incorporate sake and mirin to form a silky marinade. Stir in soy sauce, roasted sesame oil, and grated ginger until fully combined.
02 -
Pat salmon fillets dry with paper towels and carefully check for pin bones. Lightly score the skin to allow the marinade to penetrate without damaging the flesh.
03 -
Brush salmon fillets evenly with the miso marinade and let rest at room temperature for 60 to 120 minutes to avoid over-salting while allowing flavor infusion.
04 -
Position the oven rack approximately 23 cm below the broiler element for optimal heat distribution and caramelization.
05 -
Remove excess marinade gently from the salmon surface to prevent burning. Broil salmon for 6 to 8 minutes depending on thickness, until the exterior is caramelized and the internal temperature reaches 52–54°C, maintaining moistness.
06 -
Allow the salmon to rest for 3 to 5 minutes before serving to let juices redistribute for maximum succulence.
# Notes:
01 -
Miso's natural enzymes tenderize the salmon and create a complex umami flavor while protecting moisture during broiling.
02 -
Removing excess marinade before broiling prevents bitter burnt spots and ensures even caramelization.
03 -
Salmon should be brought to room temperature before cooking to achieve consistent doneness.