Miso glazed salmon is a popular Japanese-inspired dish that combines salmon with a sweet and savory glaze made from miso paste. Miso glazed salmon has become a staple recipe for home cooks and restaurants alike due to its simple preparation, delicious flavor, and visual appeal. But what exactly goes into making this umami-rich glazed salmon? Let’s take a closer look at the main ingredients that make up miso glazed salmon.
Salmon
The star of the show in miso glazed salmon is, of course, the salmon itself. Salmon is one of the most popular and nutritious fish used in cooking. The rich omega-3 fatty acids in salmon provide excellent health benefits for the heart, brain, and more. Salmon also has an appealing pink-orange color when cooked that pairs beautifully with a caramelized miso glaze on top.
The most common salmon varieties used for miso glazed salmon are:
- Atlantic Salmon – A popular farmed variety with a mild, versatile flavor.
- Coho Salmon – A medium-fat wild salmon with a slightly richer flavor.
- King Salmon – A high-fat wild salmon with a pronounced, omega-3 rich flavor.
Both wild and farmed salmon work well, so use whatever type of fresh salmon is most accessible and affordable where you live. Portion sizes of 6-8 oz per salmon fillet are typical for serving miso glazed salmon.
Miso Paste
Miso paste is essential for making the flavorful glaze that defines this dish. Miso is a traditional Japanese ingredient made from fermented soybeans, salt, and usually some type of grain like rice or barley. This fermentation process can take anywhere from a few weeks to a few years depending on the specific miso variety.
There are many types of miso available, but the most common varieties used for glazing salmon are:
- White Miso – Made with rice, this miso has a light color and mildly sweet, umami flavor.
- Yellow Miso – Uses more soybeans and is aged longer, creating a deeper umami flavor and aroma.
- Red Miso – Made with rice or barley, this miso has a darker color and robust, salty flavor.
Any of these miso varieties will work well in small amounts for creating the glaze. White or yellow miso are good choices for those new to miso’s distinctive flavor.
Mirin
Mirin is a lightly sweetened, low-alcohol rice wine used frequently in Japanese cooking. When mixed with miso, mirin adds a touch of sweetness to balance the hearty umami flavor. The small amount of alcohol also helps the glaze caramelize and adhere nicely to the salmon when baked or broiled.
If mirin is not available, dry sherry can be substituted in a 1:1 ratio. However, the flavor will be slightly different without the sweetness of mirin. Other substitutes like white wine, rice vinegar, or sake work in a pinch but also change the glaze flavor profile.
Sake
Sake, also known as Japanese rice wine, adds another layer of umami flavor to the miso glaze. The rice-based alcohol complements the sweetness from mirin and enhances the savoriness of the miso. Just a small splash of sake is needed in the glaze recipe.
If sake is unavailable, dry sherry or Chinese rice wine make suitable substitutes. For an alcohol-free option, chicken or vegetable broth can provide added moisture and umami instead.
Sugar
A small amount of white sugar balances the saltiness of the miso and enhances the glaze’s glossy sheen when cooked. Granulated white sugar is most common, but brown sugar or maple syrup can also be used in the same quantity for a hint of molasses flavor. Honey is not recommended as a substitute, however, since its flavor may overwhelm the more delicate salmon and miso.
Vegetable Oil
A light, neutral flavored oil like canola, vegetable, or grapeseed oil helps thin out the miso paste so it can be easily brushed onto the salmon fillets. Sesame oil is also a nice option for added Asian flavor. Avoid using extra virgin olive oil, which has a strong flavor that clashes with the miso.
Ginger
Fresh grated ginger root adds a touch of spicy aroma and flavor to the miso glaze. Ginger has a natural synergy with salmon, miso, mirin, and sake that brings all the ingredients together. Use young, fresh ginger that is easy to grate – about 1 teaspoon freshly grated per glaze recipe. Jarred ginger lacks the bright flavor of fresh.
Garlic
Like ginger, garlic is another aromatic ingredient that boosts the flavor of miso glazed salmon. Mince or grate 1 small clove of fresh garlic and add it along with the ginger to the glaze. Powdered garlic can work too but fresh has better flavor.
Green Onions
Thinly sliced green onions (scallions) add flavor, color, and texture when used as a garnish for miso salmon. Look for green onions with fresh, perky green tops. Slice both the white and green parts on the diagonal. A handful of green onion slices per serving is ideal.
Sesame Seeds
Toasted sesame seeds make a classic garnish and finishing touch for miso glazed salmon. Their nutty crunch and Asian flair complement the dish beautifully. Toast raw white sesame seeds in a dry skillet for 1-2 minutes until lightly browned and fragrant. Sprinkle 1-2 teaspoons onto each serving. Black sesame seeds also work well for variation.
Other Potential Ingredients
While the ingredients above make up the core of a standard miso salmon glaze, there is room for creative interpretation and additions:
- Spices like ginger, garlic, 5-spice powder, or red pepper flakes.
- Citrus juice or zest such as lemon, lime, or orange to brighten the flavor.
- Herbs like cilantro, basil, mint, or parsley to add freshness.
- Toasted nuts like almonds or cashews for crunch.
Just take care not to overpower the fundamental miso-salmon flavor profile when experimenting with new mix-ins. A few complementary ingredients are all that’s needed to put a unique spin on basic miso glazed salmon.
Step-by-Step Method
Now that we’ve covered the key ingredients, let’s look at the general method for putting everything together:
- Prep the salmon fillets and pat dry. Brush lightly with oil and season.
- Make the miso glaze by mixing together the miso paste, mirin, sake, sugar, oil, ginger, and garlic.
- Sear the salmon fillets skin-side down in a hot skillet for 3 minutes to get crispy skin.
- Flip salmon over and brush the tops generously with the miso glaze.
- Transfer salmon to a baking sheet and broil for 5 minutes until the glaze is bubbling and caramelized.
- Let salmon rest for a few minutes before serving. Garnish with green onions and sesame seeds.
This basic process results in beautifully glazed salmon that is crispy on the outside and tender and moist inside. The caramelized miso glaze provides a wonderful balance of sweet and savory with layers of umami flavor.
Ingredient Quantities
To make enough miso glazed salmon for 4 servings, here are the approximate ingredient quantities needed:
| Ingredient | Amount |
|---|---|
| Salmon fillets | 4 fillets (6-8 oz each) |
| White or yellow miso | 3 Tbsp |
| Mirin | 2 Tbsp |
| Sake | 1 Tbsp |
| White sugar | 1 tsp |
| Vegetable oil | 1 Tbsp |
| Fresh ginger | 1 tsp grated |
| Garlic | 1 clove, minced |
| Green onions | 2-3, sliced, for garnish |
| Sesame seeds | 1-2 tsp, toasted, for garnish |
These quantities can easily be adjusted up or down depending on how many servings you need. The basic ratio of about 1 part miso paste per 3 parts mirin and sake tends to work well flavor-wise.
Presentation and Serving Suggestions
One of the appeals of miso glazed salmon is how beautiful and elegant it looks plated up. Here are some serving ideas:
- Fan the salmon fillets out attractively on individual plates or a shared platter.
- Scatter the green onions and sesame seeds over the top to garnish.
- Serve with steamed white or brown rice and grilled or sauteed vegetables on the side.
- Garnish the rice with black or white sesame seeds as well for extra flavor and visual appeal.
- Add a salad with Asian flavors like baby bok choy, mizuna, cucumber, or daikon radish.
- For special occasions, serve the salmon on a bed of sushi rice wrapped in shiso or fig leaves.
Miso salmon pairs beautifully with a light, Asian-inspired vegetable or noodle dish to make a balanced and delicious meal. It also works nicely with lighter grains like farro or quinoa instead of rice. A chilled sake, crisp white wine, or Japanese beer are all excellent drink choices with this umami-packed salmon entree.
Leftovers and Storage
Like any seafood, miso glazed salmon is best eaten freshly cooked. However, leftovers can be stored covered in the refrigerator for 2-3 days.
Here are some tips for enjoying leftovers:
- Pick out any bones before storing so the salmon flakes into chunks easily when cold.
- Store glazed salmon in a sealed container to keep the miso flavor and moisture intact.
- Flake the salmon into a salad, rice bowl, or sandwich to give it new life.
- Reheat gently in a low oven or skillet – avoid the microwave which can make salmon dry and rubbery.
- Stir into rice porridge or congee for a Japanese-inspired breakfast.
With proper storage and some creativity, leftover miso salmon can be transformed into several delicious new meals. The rich glaze keeps the fish from drying out for excellent next-day eating.
Conclusion
Miso glazed salmon brings together the fresh flavors of salmon with the robust umami punch of Japanese miso paste and supporting ingredients like mirin, sake, and ginger. While the preparation is straightforward, the combination of sweet, salty, and savory flavors is complex and irresistible. The beautiful caramelized salmon fillets have visual appeal to match their delicious taste. With its easy prep and impressive results, miso glazed salmon is sure to become a regular meal in any home cook’s rotation.