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Miso-Glazed Broiled Salmon

Miso-Glazed Broiled Salmon

By Julia RackowDecember 10, 2018

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Soy sauce, mirin, white miso and honey combine to create a sweet-savory balance in this super-simple recipe. Some of the glaze mixture is reserved for serving—drizzle it over the salmon itself or onto a side of sautéed greens or broccoli.

Tip

Don't use salmon fillets from the tail end of the fish, as they are thinner and will overcook under the broiler. Purchase center-cut fillets and try to get pieces of the same thickness so they cook at the same rate.

Ingredients
  • 3

    tablespoons white miso

  • 5

    teaspoons honey, divided

  • 1

    tablespoon soy sauce

  • 2

    teaspoons mirin

  • 1 ½

    teaspoons toasted sesame oil

  • ¼

    teaspoon cayenne pepper

  • 4

    6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry

  • 1

    tablespoon sesame seeds, toasted

  • 1

    scallion, thinly sliced on the diagonal

Step 1

In a small bowl, whisk together the miso, 4 teaspoons of honey, the soy sauce, mirin, sesame oil and cayenne. Measure out 2 tablespoons and brush onto the top and sides of the salmon fillets. Let stand at room temperature for 20 minutes.

Step 2

Meanwhile, into the remaining miso mixture, whisk the remaining 1 teaspoon honey and 2 tablespoons water; set aside.

Heat the broiler with a rack about 6 inches from the broiler element. Mist a wire rack with cooking spray, then set in a rimmed baking sheet.

Step 3

Evenly space the fillets, skin down, on the rack. Broil until the thickest part of the fillets reaches 110°F to 115°F, or are nearly opaque when cut into, 6 to 8 minutes.

Step 4

Transfer to a serving platter and drizzle with about 2 tablespoons of the miso mixture, then sprinkle with sesame seeds and scallion. Serve with the remaining miso mixture.

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