Miso-Ginger Glazed Salmon

Name: Miso-Ginger Glazed Salmon
Total time: 1 h 15 min
Yield: 8 to 10 servings
Ingredients: Vegetable oil, for coating the aluminum foil; 1/2 cup mirin; 1/2 cup red miso paste; 1/4 cup packed light brown sugar; 1/4 cup soy sauce; 2 tablespoons peeled and grated fresh ginger (from about a 2-inch piece); 1 salmon side (about 3 1/2 pounds), skin on and pin bones removed (see Game Plan note); 2 medium scallions, thinly sliced (white and light green parts only); 2 teaspoons white sesame seeds, toasted

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8 to 10 servings Easy

Total: About 1 hr 15 mins

10 Ratings

Ingredients (9)

Vegetable oil, for coating the aluminum foil
1/2 cup mirin
1/2 cup red miso paste
1/4 cup packed light brown sugar
1/4 cup soy sauce
2 tablespoons peeled and grated fresh ginger (from about a 2-inch piece)
1 salmon side (about 3 1/2 pounds), skin on and pin bones removed (see Game Plan note)
2 medium scallions, thinly sliced (white and light green parts only)
2 teaspoons white sesame seeds, toasted

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Nutritional Information

Calories534
Fat31.52g
Saturated fat6.53g
Trans fat0.03g
Carbs13.13g
Fiber1.21g
Sugar7.88g
Protein43.49g
Cholesterol109.15mg
Sodium1198.65mg
Nutritional Analysis per serving (8 servings) Powered by

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Preparing a whole side of fish might seem intimidating, but this sweet and salty glazed salmon is surprisingly easy to make. It’s perfect for a crowd, and the leftovers can be flaked over salad—that is, if there are any leftovers.

What to buy: Miso is a Japanese culinary staple made by fermenting rice, barley, or, most commonly, soy. The two main types are white (or shiro) miso, which has a sweet, mild flavor, and red (or aka) miso, which is aged and has a salty, umami flavor. You can find miso paste refrigerated at most grocery stores.

Game plan: The glaze for this recipe can be made up to 1 day ahead. Store it in the refrigerator in an airtight container.

Watch this CHOW video for tips on how to remove the pin bones from the salmon. And see our guide to types of salmon for more on the different varieties of the fish.

This recipe was featured as part of our Easter Dinner Dishes.

by Lisa Lavery

Tips for Salmon and Fish

Tip

How to Pick Salmon

Always look for a salmon that is firm to the touch, but bounces back if you press the flesh. The cut shouldn't have any liquid pooling around it and the meat should also be translucent and moist.

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Next: How to Store Salmon

Tip

How to Store Salmon

Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat it dry, and wrap the filet tightly in plastic wrap. Fish like salmon usually fare best at the bottom of the refrigerator.

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Next: How to Freeze Salmon

Tip

How to Freeze Salmon

It is important to capture as much moisture as possible. Wet the salmon, wrap tightly in plastic wrap, and wrap again with aluminum foil. Place the filets in a freezer bag and keep away from the door to ensure a consistent temperature. If the salmon has been previously frozen, do not re-freeze.

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Next: How to Store Fish

Tip

How to Store Fish

The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.

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Next: How to Freeze Fish

Tip

How to Freeze Fish

Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.

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Next: How to Thaw Fish

Tip

How to Thaw Fish

Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.

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Next: How to Pick Salmon

Instructions

1Heat the oven to broil and arrange a rack in the middle. Line a large rimmed baking sheet with foil and coat the foil with vegetable oil; set aside.
2Whisk the mirin, miso, brown sugar, soy sauce, and ginger in a medium bowl until combined. Reserve 1/3 cup of the miso mixture in a small bowl; set aside.
3Rinse the salmon under cold running water, pat dry with paper towels, and place on the baking sheet skin-side down. Using a sharp knife, score the salmon with parallel 1/4-inch-deep diagonal cuts spaced 2 inches apart. Brush the salmon with all of the reserved 1/3 cup miso mixture. (If the side of salmon is longer than the baking sheet, tuck the tail end of the fish under itself after the miso mixture has been applied.) Cover with plastic wrap and refrigerate for 30 minutes.
4Set a small fine-mesh strainer over a small bowl and strain the remaining miso mixture. Discard the solids and set the strained sauce aside.
5Remove the fish from the refrigerator and discard the plastic wrap. Broil the salmon on the baking sheet, rotating once or twice, until it’s just opaque in the center and a golden brown crust has formed, about 10 to 12 minutes.
6Remove the salmon from the oven, transfer it to a serving platter, and sprinkle it with the scallions and sesame seeds. Serve immediately, passing the strained sauce on the side.