Glazed Miso Salmon
Ingredients
- • 600 g salmon fillets
- • 60 g white miso paste
- • 30 ml mirin
- • 30 ml sake or dry white wine
- • 15 ml honey
- • 15 ml soy sauce
- • 5 ml sesame oil
- • 10 g fresh ginger, grated
- • 2 cloves garlic
- • 15 ml vegetable oil
- • 2 item green onions, sliced
- • 5 g sesame seeds
Instructions
- 1
Pat salmon fillets dry with paper towels and cut into 4 equal portions (about 150g each).
- 2
In a small bowl, whisk together miso paste, mirin, sake, honey, soy sauce, sesame oil, grated ginger, and minced garlic until smooth.
- 3
Place salmon fillets in a shallow dish and pour half of the miso marinade over them. Reserve the other half for glazing. Let marinate for 30 minutes at room temperature or up to 2 hours refrigerated.
- 4
Heat vegetable oil in a large non-stick pan over medium-high heat. Remove salmon from marinade (discard used marinade) and place skin-side up in the pan.
- 5
Cook for 3-4 minutes until golden brown, then carefully flip the fillets.
- 6
Cook for another 3-4 minutes, then reduce heat to medium-low.
- 7
Brush the reserved miso glaze over the salmon and cook for an additional 2-3 minutes until the glaze caramelizes and salmon is cooked through but still moist in the center.
- 8
Transfer to serving plates and garnish with sliced green onions and sesame seeds.
- 9
Serve immediately with steamed rice and vegetables.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect miso salmon is not overcooking it - the center should still be slightly pink and moist. If you prefer a stronger umami flavor, use red miso instead of white miso, but reduce the amount slightly as it's more intense."
