Miso Glazed Salmon

This Miso Glazed Salmon pairs perfectly with a simple white rice that will really let the delicious fish entrée take center stage!


  • 1 cup white miso
  • ¼ cup sake
  • ¼ cup seasoned rice vinegar
  • 3 tablespoon packed light brown sugar
  • 4 (8 ounce) salmon fillet pieces
  • 3 tablespoon white sesame seeds
  • 3 tablespoon black sesame seeds
  • 1 tablespoon peanut oil
  • 1 tablespoon toasted sesame oil


  • Whisk together the miso, sake, vinegar, and brown sugar in a small bowl.
  • Spread a thin layer on the bottom of a shallow dish and add the fish skin side down.
  • Spread the remaining marinade evenly over the fish.
  • Cover with plastic and refrigerate (4 hours).
  • Toast the sesame seeds in a dry skillet over medium-high heat.
  • Stir occasionally, until lightly brown and aromatic (5 minutes).
  • Let cool.
  • Scrape marinade from fish and coat the top and sides of the salmon with the sesame seeds.
  • Heat 1 tablespoon each of the peanut and sesame oils in a large nonstick skillet over medium-high heat.
  • When the skillet is hot, add the salmon skin side up and cook until golden brown and lightly caramelized (4-5 minutes).
  • Carefully turn and cook until the fish is barely translucent in the center (3-4 minutes).
  • Add more oil if needed.
  • Use tongs to hold the fish on its edges to lightly brown the sides (30 seconds – 1 minute).
  • Serve immediately.

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