Miso glazed salmon
Miso glazed salmon, from above
Non vegKyoto

Miso glazed salmon

Sweet miso, a hot grill and lacquered edges. Saikyo yaki with your weeknight salmon.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

20 minTime
33 gProtein each
mildSpice
Sweet miso from the old capital2 chapters · 1 min read

Make it your way

Grandma's waySaikyo style miso marinated salmon, grilled.
The original
398kcalsame
33 gproteinsame
1 gfibresame
20minutessame

Miso glazed salmon.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Salmon4 fillets, about 150 g each
Miso paste¼ cup, white miso
Mirin2 tbsp
Sugar1 tbsp
Soy sauce2 tsp
Cooking oil (vegetable oil)1 tsp, for the tray
Spring onion (green onion, scallion)2, finely sliced
Sesame seeds1 tsp, toasted

Method

5 steps
  1. 1Warm mirin and sugar in a small pan until the sugar dissolves, then whisk in the miso and soy off the heat.
  2. 2Coat the salmon with the miso mix, cover and chill for at least 2 hours or up to a day.
  3. 3Wipe off most of the marinade with a paper towel and lay the fish on an oiled foil lined tray.
  4. 4Grill or broil close to the heat until the top caramelises in dark patches.
  5. 5Rest for 2 minutes and finish with spring onion and sesame.
Serve it like this

Serve on a rectangular plate with a mound of steamed rice, a few pickled cucumbers and a scatter of spring onion. Warm.

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Make it a meal

What goes with Miso glazed salmon: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Methi thepla40 min
On the side Miso soup20 min
On the side Stir fried bok choy with garlic10 min
A little snack Chilli garlic edamame12 min
To drink Matcha latte5 min
Something sweet Mitarashi dango30 min
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