Miso-Glazed Salmon

← All Recipes

Published March 9, 2026  ·  ⭐ 4.5 (10 reviews)

Prep	Cook	Total	Yield
10 min	15 min	1 hr	4 servings

Difficulty: Easy

---

Ingredients

Glaze & Salmon

• 4 salmon fillets (about 180 g each, skin-on)
• 60 g white (shiro) miso paste
• 2 tbsp mirin
• 1 tbsp sake or dry sherry
• 1 tbsp caster sugar
• 1 tsp soy sauce
• 1 tsp toasted sesame oil

To Serve

• Steamed short-grain rice
• Sliced spring onions
• Toasted sesame seeds
• Pickled ginger

---

Steps Overview

1. Make the miso glaze
2. Marinate salmon 30–60 minutes (or overnight)
3. Wipe off excess marinade
4. Cook under a hot grill or in a hot pan
5. Rest briefly and serve over rice

---

Step-by-Step

1. Make the glaze

Whisk together miso, mirin, sake, sugar, soy sauce, and sesame oil until smooth. If the miso is stiff, warm briefly in a small pan to loosen.

2. Marinate

Pat the salmon fillets dry. Coat generously with the glaze on all sides. Place in a dish, cover, and refrigerate for at least 30 minutes. Overnight gives a deeper flavour and a better caramelised crust.

3. Prep and cook

Preheat the grill to maximum. Line a baking tray with foil. Wipe the excess marinade from the salmon (it burns easily) and place skin-side down on the tray. Grill 8–10 cm from the element for 6–8 minutes until the top is caramelised and bubbling and the fish flakes easily at the thickest part.

4. Rest and serve

Rest 2 minutes. Serve over steamed rice. Top with spring onions, sesame seeds, and pickled ginger.

---

Notes

• White miso (shiro) is sweeter and less aggressive than red — it's the right choice here.
• The marinade burns quickly because of the sugar — watch it closely under the grill.
• This technique works equally well with sea bass, black cod (sablefish), or tofu.
• Marinating for 24–48 hours produces a noticeably deeper, more complex flavour.