Broiled Salmon With Miso Glaze for Two

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Combine miso, mirin, soy sauce and ginger, and you get a rich and delectable Japanese-style glaze for salmon (or chicken, tofu, pork chops, etc.). These versatile ingredients last for months in the refrigerator and add incomparable flavor.

Broiled Salmon With Miso Glaze for Two
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 25 minutes (15 minutes prep)

  • 1 tablespoon miso, preferably white (see note)

  • 1 tablespoon mirin (see note)

  • 1 1/2 teaspoons reduced-sodium soy sauce

  • 1 1/2 teaspoons minced fresh ginger

  • Hot pepper sauce to taste

  • 8 ounces center-cut salmon fillet, skinned and cut into 2 portions (see tip)

  • 1 tablespoon thinly sliced scallions

  • 1 tablespoon chopped fresh cilantro

  • 1 1/2 teaspoons toasted sesame seeds (see tip)

  1. Position rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat the foil with cooking spray.

  2. Whisk miso, mirin, soy sauce, ginger and hot sauce in a small bowl until smooth.

  3. Place salmon fillets, skinned-side down, in the prepared pan. Brush generously with the miso mixture. Broil the salmon until just cooked through in the center, 6 to 8 minutes. Garnish the salmon with scallions, cilantro and sesame seeds.

Ingredient notes: Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way. Shiromiso (sweet or white miso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken.

Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian ingredients.

Tips: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Nutritional Facts

7 g
9 g
Saturated Fat
1 g
24 g
62 mg
Dietary Fiber
1 g
606 mg
385 mg
2 servings
1/2 other carbohydrates
3 lean meat
60% daily value
high omega-3s.

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