Miso Glazed Salmon Recipe

Salmon fillets: Fresh fish that’s tender and flaky when cooked, making it perfect for this glaze.

White miso paste: A smooth, mild fermented soybean paste that adds umami and saltiness.

Soy sauce: A salty, savory sauce made from fermented soybeans that enhances flavor.

Mirin: A sweet Japanese rice wine that adds a gentle sweetness and helps balance the glaze.

Brown sugar: Adds sweetness and helps caramelize the glaze on the salmon.

Sesame oil: A fragrant oil that adds a nutty aroma and depth to the dish.

One of the key steps in this Miso Glazed Salmon recipe is brushing the miso mixture evenly over the salmon fillets. Here’s how to do it so your fish gets coated just right:

1. Use a basting brush or a clean kitchen brush. If you don’t have one, a spoon can work too.
2. Dip the brush into the miso glaze and start spreading it gently over the top of each salmon fillet.
3. Try to cover every part of the fish, but don’t pile on too much at once. A thin, even layer helps the salmon cook evenly and lets the flavors soak in.
4. If you want, you can flip the fillets and brush a little glaze on the sides too, but don’t worry if you skip this step.

Brushing the glaze evenly makes a big difference because it helps the salmon cook with a nice, shiny coating that caramelizes just a bit in the oven. That caramelization adds a sweet, savory flavor and a beautiful color that makes the dish look as good as it tastes.

When I first tried this, I was a little heavy-handed and ended up with a sticky mess on the baking sheet. Now, I use just enough glaze to cover the fish and line the pan with parchment paper to keep cleanup easy. Also, if you don’t have mirin, you can swap it with a little extra soy sauce and a splash of water to keep the balance of flavors. It’s a simple trick that still gives you that tasty glaze without any fuss.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a great alternative for miso glazed salmon.

• salmon - Substitute with tofu: For a vegetarian option, firm tofu can absorb the miso glaze well and provides a similar protein content.

• white miso paste - Substitute with yellow miso paste: Yellow miso is slightly stronger but still provides the umami flavor needed for the glaze.

• white miso paste - Substitute with tahini mixed with soy sauce: Tahini can mimic the creamy texture, and soy sauce adds the necessary umami.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and savory flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are slightly sweeter but provide a similar umami flavor with less sodium.

• mirin - Substitute with sake and sugar: Mixing sake with a bit of sugar can replicate the sweetness and acidity of mirin.

• mirin - Substitute with rice vinegar and sugar: Rice vinegar adds acidity, and sugar provides the sweetness needed to mimic mirin.

• brown sugar - Substitute with honey: Honey offers a similar sweetness and can help with caramelization in the glaze.

• brown sugar - Substitute with maple syrup: Maple syrup provides a rich sweetness and can enhance the flavor of the glaze.

• sesame oil - Substitute with olive oil: Olive oil can provide a similar richness, although it lacks the nutty flavor of sesame oil.

• sesame oil - Substitute with peanut oil: Peanut oil has a mild nutty flavor that can mimic the taste of sesame oil in the glaze.

• Allow the salmon to cool completely at room temperature before storing. This prevents condensation, which can make the salmon soggy.

• For short-term storage, place the salmon fillets in an airtight container. If you have multiple fillets, separate them with parchment paper to prevent sticking.

• Store the container in the refrigerator for up to 3 days. The flavors of the miso glaze will continue to develop, making the salmon even more delicious.

• For longer storage, wrap each salmon fillet tightly in plastic wrap, then place them in a freezer-safe bag. Remove as much air as possible to prevent freezer burn.

• Label the bag with the date to keep track of freshness. The salmon can be frozen for up to 3 months without losing its delightful taste.

• When ready to enjoy, thaw the salmon in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• To reheat, preheat your oven to 275°F (135°C). Place the salmon on a baking sheet and cover it with foil to prevent drying out. Heat for about 15 minutes or until warmed through.

• Alternatively, you can reheat the salmon gently in a skillet over low heat, adding a splash of water or broth to keep it moist.

• Pair your reheated miso glazed salmon with fresh vegetables or a light salad for a quick and satisfying meal.

• Oven Method: Preheat your oven to 275°F (135°C). Place the salmon on a baking sheet lined with parchment paper. Cover it loosely with foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through. This gentle method helps maintain the salmon's moisture and flavor.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a splash of water or broth to the pan, then place the salmon fillets in. Cover with a lid and let them steam gently for about 5-7 minutes. This method helps keep the salmon moist and prevents it from drying out.

• Microwave Method: Place the salmon on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. This is the quickest method but requires careful attention to prevent the salmon from becoming rubbery.

• Steamer Method: If you have a steamer, this is an excellent way to reheat salmon. Place the salmon in the steamer basket and steam for about 5-6 minutes. This method gently reheats the salmon while preserving its delicate texture.

• Sous Vide Method: If you're feeling fancy, use a sous vide machine. Seal the salmon in a vacuum bag and immerse it in a water bath set to 125°F (52°C) for about 15-20 minutes. This method ensures even reheating without overcooking, keeping the salmon perfectly tender.

• Oven: Used to bake the salmon fillets at a consistent temperature of 400°F (200°C) to ensure even cooking.

• Mixing bowl: Utilized to whisk together the miso paste, soy sauce, mirin, brown sugar, and sesame oil into a smooth glaze.

• Whisk: Helps in blending the ingredients for the glaze thoroughly, ensuring a uniform mixture.

• Baking sheet: Provides a flat surface to place the salmon fillets for baking.

• Parchment paper: Lined on the baking sheet to prevent the salmon from sticking and to make cleanup easier.

• Brush: Used to evenly coat the salmon fillets with the miso glaze.

• Fork: Handy for checking if the salmon is cooked through by testing if it flakes easily.