Miso Glazed Salmon. Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. To make, you just mix miso, some sake and soy sauce into a marinade, coat the fillets, and let the salmon marinate while working on the rest of the meal. To make the glaze: In a large bowl combine the miso paste, soy sauce, sugar, sesame oil, and garlic. Miso Glazed Salmon

You can have Miso Glazed Salmon using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Miso Glazed Salmon
  1. It’s of salmon. I used sockeye.
  2. It’s of butter.
  3. You need of soy sauce.
  4. Prepare of brown sugar.
  5. It’s of miso paste. White or red. I sometimes use one of each.
  6. You need of sriracha.
  7. You need of Juice from 1 lime.
  8. It’s of fish sauce.
  9. You need of thumb nail sized piece of grated ginger.

Place the salmon in a baking dish, pour the marinade over, and turn to coat. Wipe excess moisture off the salmon with kitchen paper towel. Mix the miso, sugar, mirin, and sake all together and pour them in a ziplock bag. Place two salmon fillets in the bag.

Miso Glazed Salmon step by step

  1. In a small pot on low heat, melt butter.

  2. Then add brown sugar, ginger, soy sauce, lime juice and Sriracha..

  3. Turn heat off once brown sugar is dissolved and add miso. Whisk well to incorporate, add fish sauce to thin it out a bit..

  4. Let cool to room temp..

  5. Set oven to 425. Line a baking sheet with foil and place salmon on..

  6. Make a few small slits on top salmon so sauce can drip in. Pepper the salmon if you wish at this time. You don't need salt, the sauce will be salty enough..

  7. Add your sauce, using a spatula spread it evenly over your fish. Cover with foil..

  8. Cook for 15 min in the oven..

  9. If you find your fish isn't quite done and flakey, un cover it and cook on broil for 5 min.s.

This miso glaze is perfect for fish like salmon, tofu or vegetables! The savory umami is off the charts, making each bite irresistible. We wanted to make a dish that pulled back on the traditional approach (and shortened the process) but still achieved the depth of sweet-savory flavor that this dish is known for. Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black.