Miso glazed salmon

A miso glaze is super simple to put together and can even be made a day or two in advance. Miso on its own has such amazing umami and depth of flavor, that you don’t need to add much to it to make it sing.

Miso paste

Miso paste can be found at Asian grocery stores as well as Whole Foods and other health food stores. It is usually found in the refrigerated section near the tofu. It’s made with fermented soybeans, then mixed with salt and koji, which is a type of mold carefully crafted on grains like rice or barley. Gluten-free folks, it would be wise to choose your miso carefully as some may not be gluten-free. Miso paste is the key ingredient in the ubiquitous miso soup you’ll find at Japanese restaurants.

If you’re new to the flavor of miso, I would recommend getting a white or light-colored miso as the flavor is light and I would say less challenging.

Caramelization

The sugar in the recipe helps to brown your salmon without much time or effort, so there’s less chance of overcooking (overcooked salmon is my #1 nemesis) while still achieving a beautiful crust. A non-stick pan is your friend here because all that beautiful caramelization will stick to your food rather than the pan.

Miso glazed salmon

Ingredients:

1/4 cup miso paste
1/4 cup mirin (substitute dry white wine)
2 TBS brown sugar
1/2 tsp minced or grated fresh ginger (optional)
1 tsp sesame oil (for sesame-free, substitute neutral oil)
1 lb salmon filets (cod or similar fish also works really well, too)

Directions:

1. Combine miso paste, mirin (or wine), brown sugar, ginger (if using) and sesame/neutral oil in a medium bowl. Stir to combine. If making in advance, cover tightly and refrigerate for later use.

2. Brush your miso glaze onto the flesh side of your fish. Ideally, you’ll want to refrigerate for 30 minutes for your fish to soak up the flavors of the miso. But if you’re pressed for time, you’ll still get plenty of flavor if you cook right away.

3. Cook your fish as you normally would: either pan-fry, air-fry, roast, etc.

4. After cooking, brush on another layer of your miso paste.

5. Serve with freshly cooked rice and vegetables.

Contains: soy, possibly gluten