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Savory Japanese Miso Salmon

As seen in Fresh Seafood Recipes from Coast to Coast.

Take salmon from basic to extraordinary with this flavorful Japanese miso marinade! With essentials like miso paste, sake, and mirin creating a sweet-savory glaze, this dish balances bold taste and delicate texture. Brief marination ensures the flavor shines without overpowering, and broiling gives it a golden, flaky finish. Whether adjusting cook time for thinner or thicker fillets or following step-by-step advice, you’ll get a flawless dish that feels straight out of a top-notch Japanese eatery.
Chef with a smile, ready to cook and serve.
Created by Sandra
Fresh as of Tue, 25 Feb 2025 01:42:13 GMT
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Transform ordinary salmon into a Japanese delicacy with this classic miso marinade. The sweet and umami-rich glaze creates a perfectly caramelized exterior while keeping the fish moist and tender inside. This traditional preparation method brings authentic Japanese flavors into your kitchen, highlighting the natural richness of fresh salmon.

This recipe comes from years of perfecting the art of miso marinades. The key technique - carefully removing excess marinade before cooking - ensures that perfect caramelized crust without burning. Each time this dish comes out of the oven, it demonstrates why Japanese cuisine values simplicity and precision.

Key Ingredients

  • Fresh salmon fillets: Select skin-on cuts with firm, bright flesh
  • White miso paste: Provides subtle sweetness and umami depth
  • Cooking sake: Tenderizes and removes any fishy notes
  • Mirin: Creates natural gloss and sweetness
  • Japanese soy sauce: Adds rich savory elements
  • Toasted sesame oil: Contributes subtle nutty notes
  • Fresh ginger root: Brightens the accompanying rice

Marinade Preparation

Mixing the Marinade:
Combine miso paste with liquid ingredients gradually until smooth and well-blended. The mixture should have a silky consistency.
Preparing the Fish:
Thoroughly dry the fillets and check for pin bones. Make shallow diagonal cuts on the skin side.
Oven Setup:
Position the rack 9 inches below the broiler for optimal heat distribution and caramelization.

Final Steps

Before Cooking:
Remove marinade thoroughly but gently to achieve the perfect golden-brown finish without charring.
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White miso has become essential in professional kitchens. Properly stored in the refrigerator, it maintains its quality for months, ready to enhance dishes with its unique umami character. The transformation it brings to salmon remains consistently impressive.

Serving Suggestions

Complete your Japanese meal with fragrant ginger rice to soak up the flavorful sauce. Add contrast with crisp pickled vegetables or steamed edamame. A small bowl of classic miso soup rounds out the meal perfectly.

Recipe Variations

Adjust flavors to your preference by varying the sweetness levels. Experiment with red miso for deeper flavor, or add fresh ginger to the marinade. Consider adding wasabi for heat, or broil seasonal vegetables alongside the fish for a complete meal.

Storage Guidelines

Store cooked salmon in an airtight container up to two days. Prepare marinade up to one week ahead for convenience. When reheating, use low oven temperature and cover with foil to preserve moisture.

This miso-glazed salmon represents the essence of Japanese cooking - elegant simplicity that honors quality ingredients. The perfect lacquered finish and moist interior demonstrate why this preparation method has endured through generations of home and professional cooks.

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Recipe Tips & Help

→ What kind of miso is best for this recipe?
You can use any variety! White miso is gentler, while darker ones give bolder flavor.
→ Is it okay to marinate the salmon all night?
Nope, it’s better to stick to a shorter marination period, like 1-2 hours. Otherwise, it’ll be too salty.
→ How can I tell if the salmon is cooked properly?
Check for flakiness with a fork, or use a thermometer to ensure the inside reaches 125-130°F.
→ Can I make this recipe without any sake?
Absolutely! You can use dry white wine or rice vinegar instead for a similar touch of flavor.
→ What are ideal sides to serve with this dish?
Pair it with some ginger-flavored rice and light steamed veggies for a balanced meal.

Japanese Salmon Dish

A perfectly marinated Japanese salmon recipe, combining a sweet and salty glaze. Broiled to a crisp crust while staying moist inside—pairs beautifully with ginger rice.

Preparation Time
5 Mins
Cooking Time
10 Mins
Total Time
15 Mins
Created by: Sandra

Dish Type: Ocean Flavors

Skill Level: Medium

Style: Japanese

Makes: 2 Serves

Dietary Notes: Low in Carbs, No Dairy

What You'll Need

→ Salmon

01 Grab 2 salmon fillets with their skin on (around ¾ lb or 340g total weight, and no more than an inch thick each).

→ Marinade

02 Get ¼ teaspoon of toasted sesame oil.
03 Scoop out 2 tablespoons of miso paste—any kind will do.
04 Measure 1 tablespoon of soy sauce.
05 Pour 1 tablespoon of mirin.
06 1 tablespoon of sake to round it off.

→ Garnish

07 Take a handful of chopped green onions (scallions) to sprinkle on top.
08 Mix a combination of white and black sesame seeds, ½ teaspoon total.

Method

01

Check the fillets for any hidden bones or leftover scales. Use a pair of tweezers to pull out bones and gently scrape away the scales with the sharp edge of a knife.

02

In a large bowl or shallow tray, whisk everything listed in the Marinade section together.

03

Lay the salmon in the marinade skin-side facing up. Spoon the mixture over the fillets so every bit gets coated. Cover and chill in the fridge for 1-2 hours (or up to 3 hours if the pieces are thick).

04

Get a baking sheet and cover it with foil, brushing it lightly with oil. Take the salmon out of the marinade and scrape off most of it to avoid anything burning under heat.

05

Position your oven rack 9 inches below the broiler. Set broiler to High (about 550°F) and let the salmon cook for 10-13 minutes. You're aiming for an internal temp of 125-130°F.

06

Sprinkle chopped scallions and toasted sesame seeds over the salmon before serving. You can pair it with ginger rice if you'd like.

Cook's Tips

  1. Overnight marinating makes the dish too salty—avoid it.
  2. You can keep it in the fridge for up to 3 days.
  3. Freezing works fine for a month max.
  4. For thicker fillets, there's another baking option you can use.

Kitchen Equipment

  • A pair of tweezers (for removing bones).
  • A sharp knife.
  • A baking tray.
  • Aluminum foil for lining the tray.
  • A thermometer to check cooking temperature.

Allergen Guide

Check ingredients carefully for allergens. When in doubt, please consult your doctor.
  • This dish contains salmon (a type of fish).
  • Soy-based items like miso and soy sauce are in the recipe.

Nutrition Per Serving

Values are approximate and should be used as a general guide.
  • Calories: 308
  • Fat Content: 13 g
  • Carbohydrates: 3 g
  • Protein: 40 g