Miso Glazed Salmon

Recipe byKenji Lopez-Alt

Salmon is a very forgiving fish. It tastes good over a wide range of temperatures from well done down to nearly sashimi-like and rare. This makes it the perfect fish for beginning home cooks. Couple that with the fact that broiling is one of the fastest, easiest, and most flavorful ways to cook a piece of fish, and you've got one of the simplest to make, but most impressive and satisfying fish dishes around. A sweet sake and miso-based marinade helps give the fish a caramelized, charred crust while allowing it to stay medium-rare at the center. Don't want to fire up the oven for just a couple pieces of dish? This dish works well in a toaster oven--just give it a minute or two longer to cook.



  • Four 6- to 8-ounce center-cut skinless salmon filets
  • 1/4 cup red or white miso paste
  • 2 tablespoons sake
  • 2 tablespoons sugar
  • 1 tablespoon soy sauce
  • 2 tablespoons canola oil
  • 2 tablespoons minced chives or tiny sliced scallions
  • Steamed rice and vegetables for servingĀ 


  1. Gently pat salmon filets dry with paper towels and remove any bones with a pair of tweezers. Refrigerate until ready to use.
  2. Combine miso, sake, sugar, soy sauce, and oil in a medium bowl and whisk until homogenous.
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