10 Sep DINNER: Easy Japanese Miso Glazed Salmon
This easy miso glazed is extremely versatile – you can put this on top of salmon, cod, tofu and it’s amazing on aubergines.
The version I’m going to show you today is the miso-glazed salmon. The umami-ness from the miso, the sweetness from the mirin and sake which compliment the fatty, meaty fish perfectly. This is the “go to” recipe when I want dinner in 15 minutes inclusive of prepping, cooking with no fancy machineries. Yes, challenge that Jamie Oliver! Not only it’s quick, it’s also impressive at a dinner party.
Miso is a traditionally made in Japan consisting of fermented soybeans, salt and a fungus called Aspergillus oryzae. There are various types of miso – white, red and brown, rice, barley, soybean or mixed. Depending on the kind of miso, like the rice based miso is gluten free, so please read the label! White miso (aka Shiromiso) is the most common type and it’s also the youngest, mildest and sweetest since it has the least amount of soybean. Red miso (Akamiso) is aged for a year and the colour turns red hence the name. Store your miso in a glass jar or an airtight container. Do use the light-coloured miso within nine months and dark miso within 18 months.
For this recipe, it really doesn’t matter which type you use. I use Clearspring Organic Japanese Brown Rice Miso which is wheat free. My version doesn’t have sake in it because I never have it around the flat but you may add this if you wish. This miso glaze can be made ahead up to 3 days and I have also include marinate option in the notes section of the recipe.
It’s perfect with steamed rice which I’m going to show you how to make the perfect steam rice in my next post.
- 2 Salmon Fillets (skin on, optional)
- Olive Oil for greasing pan
- Sea Salt & Pepper (for skin on option)
- 1 tbsp Miso of your choice
- 1 tbsp Raw Unrefined Sugar
- 2 tbsp Mirin
- 1 tbsp Sake (optional)
- Set your oven rack to be near 1/3 from the top. Preheat oven broiler grill to high.
- Place foil on baking sheet and drizzle lightly with olive oil and grease the area where you'll be placing the fish on.
- With low-mid heat, whisk miso, sugar and mirin (also sake if using) in a small saucepan until mixture is heated through and the sugar have dissolved.
- If using skinless fillets, skip this step. If leaving skin on – Make sure the skin is very dry, rub a little oil on it. Sprinkle sea salt and pepper over the area where you'll be placing the fish. Place fish skin side down on top of the seasoned area.
- Place fish onto the greased pan. Spoon a good layer of miso mixture evenly on top of the fish. Place pan into the oven. Leaving a crack of the oven door, broil fish for 5-7 minutes (depending on the thickness of the fish or cooked through to your preference).
- Serve with steamed rice.
- Add extra 2 tbsp spoon to the miso mixture. Let cool, place in a zip-lock bag along with the salmon fillets, massage through and let it marinade in the fridge from 30 mins or overnight. Then straight onto the broil step.
- You can use this miso glaze with the same method spoon a thick layer miso mixture over tofu or aubergine before the broil (there is extra step for aubergine so wait for my post for that in the near future). They are equally amazing!