Broiled Miso Salmon Fillets are a deliciously simple and elegant seafood dish that combines the rich umami taste of miso with the natural tenderness of salmon. The result is a mouthwatering balance of sweet, salty, and savory flavors that melt in your mouth. This Japanese-inspired recipe offers a gourmet dining experience right at home—quick, flavorful, and deeply satisfying.
Broiled Miso Salmon Fillets:
Miso, a traditional Japanese fermented soybean paste, adds depth and complexity to the glaze. When caramelized under the broiler, it creates a golden crust that seals in the salmon’s moisture. With just a few ingredients and minimal effort, Broiled Miso Salmon transforms a weeknight meal into a restaurant-quality feast.
History:
The use of miso in cooking dates back over 1,000 years in Japan. Originally crafted as a seasoning and preservation ingredient, miso became a cornerstone of Japanese cuisine for its rich umami character. Miso-glazed fish dishes gained popularity during the Edo period, when chefs began using the paste to marinate and flavor seafood.
Broiled Miso Salmon is a modern adaptation of “Saikyo Yaki,” a Kyoto specialty where fish is marinated in a sweet miso blend before being grilled. Today, this dish is cherished worldwide for its harmonious balance of flavor and texture—showcasing the timeless appeal of Japanese culinary traditions in a quick, modern form.
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Broiled Miso Salmon Fillets
Ingredients
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon mirin or rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- Chopped green onions and sesame seeds for garnish
Instructions
- Preheat the broiler and line a baking sheet with foil for easy cleanup.
- Make the miso glaze. In a bowl, whisk miso paste, soy sauce, mirin, honey, sesame oil, ginger, and garlic until smooth.
- Prepare the salmon. Pat the fillets dry and place them skin-side down on the baking sheet.
- Brush with glaze. Generously coat each piece of salmon with the miso mixture.
- Broil the salmon. Place the pan about 6 inches from the heat source. Broil for 8–10 minutes until the top is caramelized and the fish flakes easily
- Garnish and serve. Sprinkle green onions and sesame seeds before serving.
Notes
- Use white miso for a mild flavor or red miso for a deeper, bolder taste.
- Avoid over-broiling to keep the salmon moist.
- Add a dash of lemon juice before serving for brightness.
- This glaze works great on cod or halibut too.
- Leftover salmon can be used in rice bowls or salads.
Tips for the Best Miso Salmon:
- Marinate the salmon for 15–20 minutes for richer flavor.
- Use a broiler-safe pan to prevent burning.
- Keep an eye on the salmon as miso burns quickly.
- Serve with jasmine rice or steamed vegetables for a complete meal.
- For a lighter version, reduce honey and brush with extra mirin instead.
FAQs for Broiled Miso Salmon Fillets:
Q1. Can I use frozen salmon?
Yes, but thaw completely and pat dry before applying the glaze.
Q2. What type of miso should I use?
White (shiro) miso offers a mild and slightly sweet flavor, perfect for salmon.
Q3. Can I bake instead of broiling?
Yes, bake at 400°F for 12–15 minutes, then broil for 1–2 minutes to caramelize.
Q4. How do I store leftovers?
Keep refrigerated in an airtight container for up to 3 days.
Q5. What can I serve with it?
Serve with rice, sautéed spinach, or roasted asparagus for a complete meal.
Conclusion:
Broiled Miso Salmon Fillets are a perfect example of how simple ingredients can create extraordinary flavor. The miso glaze forms a beautiful golden crust that enhances the salmon’s natural richness. This quick, easy, and nutritious recipe is ideal for anyone seeking a restaurant-style Japanese meal at home.