Description
This Miso Glazed Salmon recipe delivers a perfect balance of sweet and savory flavors with a caramelized miso glaze coating tender, flaky salmon filets. Marinated for a couple of hours and finished under the broiler, this dish is easy to make at home and rivals restaurant-quality seafood.
Ingredients
Salmon
- 2 pounds salmon, sliced into four filets
- Salt and pepper, to taste
Miso Glaze
- 1/4 cup miso paste
- 2 Tablespoons soy sauce
- 1 Tablespoon brown sugar
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Season the Salmon: Lightly salt and pepper the salmon filets on all sides to enhance their natural flavor.
- Prepare the Miso Glaze: In a small bowl, whisk together miso paste, soy sauce, brown sugar, rice vinegar, and sesame oil until the mixture is smooth and well combined. Reserve 1 tablespoon of this marinade for later use as a glaze.
- Marinate the Salmon: Place the salmon filets in a medium bowl and pour the remaining miso marinade over them. Toss gently to coat all sides. Cover and refrigerate for 1 to 3 hours to allow flavors to penetrate the fish.
- Preheat the Oven: Set your oven to 375°F (190°C) and let it fully come to temperature before cooking.
- Sear the Salmon: Heat a large oven-safe skillet over medium heat. Add the marinated salmon filets and discard any excess marinade. Sear the salmon in the skillet briefly on the stovetop for about 1 to 2 minutes just to lightly cook the outer layer.
- Bake the Salmon: Transfer the skillet to the preheated oven and bake the salmon for 12 to 15 minutes or until the fish becomes opaque and is nearly cooked through, reaching an internal temperature close to 120°F.
- Glaze and Broil: Remove the skillet from the oven and brush the salmon filets with the reserved miso glaze. Place the skillet under the broiler on high for 1 to 2 minutes, watching carefully, until the glaze caramelizes and the salmon reaches an internal temperature of 125-130°F in the center.
- Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the glazed salmon before serving for added flavor and visual appeal.
Notes
- Marinating for at least 2 hours improves flavor and glaze adherence, but you can marinate as little as 1 hour if short on time.
- Use skin-on salmon filets for easier handling and a crispier texture if preferred.
- Internal temperature of 125-130°F will yield moist, medium-rare salmon; cook longer for more well-done fish.
- If you do not have an oven-safe skillet, transfer the salmon to a baking dish for the baking step and use a broiler-safe pan for glazing.
- Garnishes like green onions and sesame seeds add a fresh and nutty finish but are optional.
