Miso Glazed Salmon


I love putting together a quick meal, especially one that tastes like you’ve been cooking for hours.  Miso glazed salmon is one of those meals that I can pull off with my eyes closed.  It’s also one of the fish dishes that my hubby actually raves about – which is saying a lot.  Before he met me he had sworn off fish as when he was a young boy he had choked on a bone while eating a fish stick.  Over the years I’ve gradually convinced him to start eating fish and now he actually craves for it (occasionally).

imageThis recipe is super easy and takes merely 5 minutes in your toaster oven.  I love using my toaster oven instead of firing up my oven for a quick meal.

Five Minute Miso Glazed Salmon (Adapted from seriouseats)


  • 2 tbsps white miso
  • 3 tbsps sake
  • 1/2 tbsp of soy sauce
  • 1 tbsp vegetable oil
  • 2 tbsps sugar
  • 2 salmon fillets


  • In a small saucepan, whisk together the miso, sake, soy sauce, vegetable oil and sugar.  Transfer the salmon fillets and approximately 3 tbsps of the miso mixture (or enough to coat the fillets) to a plastic bag to marinate.  Allow to marinate anywhere from 30 minutes to overnight.  Set aside the rest of the marinade in the saucepan for later.
  • Preheat the broiler on your toaster oven or oven to high.  Cover a small cookie tray with foil and place the salmon fillets on the tray.  Remove some of the excess marinade on top of the fillet to avoid scorching during the broiling process.  Broil until the surface is quite charred and the salmon is still slightly rare in the center.  Use the foil to cover up parts of the fillet that are getting too burnt.  Serve immediately.
  • Meanwhile, heat up the marinade until it is bubbling and thicken.  Serve along side the salmon.

2 thoughts on “Miso Glazed Salmon

  1. This sounds delicious! I’ll have to try it next time.

    Here’s my miso salmon recipe which I got from a Japanese friend’s mom 🙂

    Mix butter and brown miso together until the texture is smooth and the color is a light brown. (50/50 ratio) Chop up onions and layer the bottom of the pan with them. (The onions should be closely together and enough so that the bottom of the fish is “covered.”) Put the salmon on the onions and cover the fish with the mixture. Bake until desired texture. So easy and great with rice!

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