Dinner
Miso Glazed Salmon
A restaurant-quality salmon fillet with a glossy miso-butter glaze that caramelizes under the broiler. The glaze balances salty miso, sweet mirin, and umami sake for an elegant dish that takes 15 minutes.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Miso Glazed Salmon — common questions
Can I make the glaze ahead?
Yes—mix the glaze up to 2 days ahead and store it in an airtight container in the refrigerator. Let it come to room temperature for 5 minutes before brushing onto the salmon.
What if I don't have mirin?
Substitute 1 tablespoon of honey or sugar dissolved in 1 teaspoon water; the result will be slightly less delicate but still very good.
Can I bake this instead of broiling?
Yes—preheat the oven to 425°F and bake for 12–14 minutes, but the glaze will not caramelize and glaze as deeply as under the broiler.
How do I know when the salmon is done?
Salmon is ready when it flakes easily with a fork at the thickest point and reaches 125°F on an instant-read thermometer for medium-rare; overcooking dries it out, so check at 8 minutes.
What should I serve with miso glazed salmon?
Steamed jasmine rice and sautéed bok choy or steamed broccoli are classic pairings; a simple cucumber salad with rice vinegar also balances the richness.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days; reheat gently in a 300°F oven for 8–10 minutes covered with foil, or eat cold the next day.
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