Japanese Miso-Glazed Salmon

Other Fast With Fish Published March 25, 2026

Miso-glazed salmon is one of those dishes that seems too good to be this simple. Salmon fillets marinate briefly in a sweet-savory miso paste, then broil until the glaze bubbles and caramelizes into a lacquered crust while the fish underneath stays rich and tender. The miso provides umami depth that makes the salmon taste even more like itself.

This is fish-day cooking at its most elegant — five ingredients, fifteen minutes, and results that rival any restaurant.

FASTING LEVEL: Fast With Fish
SERVINGS: 4
TIME: 20 minutes (plus 30 minutes marinating)

INGREDIENTS

- 4 salmon fillets (about 170g each), skin-on
- 80g white miso paste (shiro miso)
- 2 tablespoons mirin
- 1 tablespoon sake or dry white wine
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- Steamed rice, for serving
- Steamed broccoli or bok choy, for serving
- Sesame seeds and sliced green onions, for garnish

METHOD

1. Whisk together the miso, mirin, sake, sugar, and soy sauce until smooth.

2. Coat the salmon fillets generously with the miso mixture, covering all exposed flesh. Place on a plate, cover, and refrigerate for at least 30 minutes and up to 8 hours. The longer the marination, the deeper the flavor.

3. Preheat your broiler to high. Line a baking sheet with foil and lightly oil it.

4. Place the salmon skin-side down on the prepared sheet. Scrape off any excess marinade that might burn, but leave a thin, even coating.

5. Broil for 8-10 minutes, watching carefully, until the miso glaze is deeply caramelized and bubbling and the fish is cooked through. The edges should be dark and slightly charred.

6. Serve over steamed rice with greens alongside. Garnish with sesame seeds and green onions.

NOTES

- White (shiro) miso is milder and sweeter than red (aka) miso. Either works, but red miso will give a more intense, saltier result — reduce the soy sauce if using red.
- The marination time matters. Thirty minutes is the minimum for flavor to penetrate; overnight is ideal for special occasions.
- Watch the broiler closely. The sugar in the miso makes it burn quickly. A little char is desirable; a lot is not.
- The classic Nobu version of this dish uses black cod (sablefish), which is even richer. Use it if you can find it.