Miso-Glazed Salmon


"Delicious and simple to prepare, this recipe takes nearly an instant to prepare, especially when your young sous-chefs join you in the kitchen. Although salmon live in the ocean, they rely on habitat management to keep the rivers where they spawn pristine. Alaska’s rivers are largely undisturbed and haven’t faced logging and damming challenges like those in California and Oregon. For this reason, at the time of this book’s printing, the Monterey Bay Aquarium ranks wild-caught Alaskan salmon as a “Best Choice.”"
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2 h, 25 m servings
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Original recipe yields 4 servings

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  1. Measure the sake, miso, mirin, soy sauce and brown sugar.
  2. Pour the ingredients into a baking dish (with sides).
  3. Stir the marinade, making sure that the sugar has dissolved.
  4. Add the salmon to the mixture.
  5. Let it sit for 5 minutes and then turn it over.
  6. Cover and refrigerate for 2 hours.
  7. Remove from the refrigerator and let it come to room temperature.
  8. Heat a large skillet to medium-high heat and sear the salmon for 4 minutes per side, or until done.
  9. Plate and garnish with chopped basil.


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