Miso Glazed Salmon

Drop dead simple recipe for miso glazed salmon - plus a few substitutes if you don't have everything on hand

I wish I could say that this was an attempt at healthier eating in 2018. It wasn’t though. I actually made this when I picked up some salmon at Aldi at a killer price right before Christmas and it was kind of a special treat.

Miso Glazed Salmon
Miso Glazed Salmon

You’ll find lots of bargains when you watch the ads, especially around Holiday weeks.  Aldi operates by posting several dirt cheap bargains every week that only last until they run out, so that’s a great thing to keep your eye out for, and that’s how I scored this salmon.

I do admit to being a little suspicious at the store, especially as the Salmon was very well wrapped and I couldn’t use my nose! That suspicion was misplaced, and I was able to get 4 smallish slices and a few scrappy pieces leftover (to update my Asparagus Frittata Recipe) and I felt like a queen for two days!

Miso Glazed Salmon
Miso Glazed Salmon

One of the things I love about Salmon is how quickly it cooks – it’s such a beautiful fish and takes so many flavors well. I haven’t cooked a Miso Glazed Salmon before, but I have to say the flavor was perfect for salmon. I can see why it’s so popular.

I’ve talked before about a strategy for eating better on a budget and this is a great example. The salmon was pricey, no doubt, even on sale, but the same piece made its way around for two meals. In the first, it was the star of the show, but for the second recipe, the frittata, I used a smaller amount. The asparagus did double duty, too.

A bonus here? Miso lasts for weeks in the fridge, so I know I’ll use it for other preparations, later. While there is no true substitute for Miso, a little sesame paste or tahini (neither of these is cheap, either) can stand in and in a pinch, just leave it out. Look for any Asian ingredients on sale before the various Asian New Years. They may be unadvertised. Or pick them up for far less, anytime, at an Asian market.

Miso Glazed Salmon

Miso Glazed Salmon

  • Servings: 4
  • Difficulty: easy
  • Print

  • small side of salmon, enough to cut 4 small slices, 3 to 4 ounces each
  • 2 tablespoons white miso paste
  • 1 tablespoon sake, rice wine or sherry
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar or honey
  • 1/2 teaspoon sesame oil
  • sesame seeds for garnish (optional)

When ready to cook, heat oven to broil and adjust rack about five t six inches away from the heat source.

Mix miso paste, sake, soy sauce, brown sugar and sesame oil in bowl. Coat salmon with the paste and allow to sit at least 30 minutes for the best flavor, up to an hour if possible.

Place on a foil-lined (optional, for easy clean up) sheet pan and broil for six to 8 minutes, depending on the thickness of the filets and how well you’d like the salmon cooked.

Garnish with sesame seeds, if desired.

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I’m co-hosting this week at Fiesta Friday #205, along with Petra @ Food Eat Love. Stop by and see all the links! And try to figure out which we’ll pick to be featured! I’ll be bringing this recipe.

Asparagus Frittata
Asparagus Frittata -but just about any leftover vegetables can go in a frittata
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42 thoughts on “Miso Glazed Salmon”

  1. Now I know how to put to good use those two jars of Miso lying in my fridge. Salmon is my all time fav. fish of all. I gotta try this recipe asap. Thanks for sharing.

  2. I love salmon and it is such a treat! It is always worth getting some when it is on sale. This looks absolutely delicious, miso is so versatile and bring so much flavor.

      1. I always thought I ate all fish having grown up by the sea I have realized this is not the case and salmon, mackerel, herring and cod all fight for the nr 1 spot! 🙂

        1. I was the opposite – I didn’t have any fish as a child except canned tuna and canned salmon. It wasn’t until I was an adult that I realized how much I actually like some fish!

    1. It’s my favorite fish, too! Well, to be honest, I grew up in Iowa and our family didn’t fish, so I wasn’t exposed to much as a youngster. But I’ve always loved salmon!

  3. Yummy. I keep my miso in the freezer and scoop out a tbsp or two for soup etc. Duck was on sale at my grocery store post the holidays. Cheaper per pound ($1.88) than frozen turkey so I bought one for my b’day next month. 🙂

  4. This looks so good! I have a method of making salmon with mirin mixed with miso and soy sauce, and a tiny hint of maple syrup, just for contrast. But your method looks amazing! Yum. May have to try this sometime this week.

    1. We had it at the store in the Twin Cities, but I’m betting it would be hard to find in smaller towns. I think peanut butter would change the taste a bit, but would give it the thickness it needs and be delicious too. More like an Asian peanut sauce.

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