Main Disheschewoutloud5.0
Miso Glazed Salmon - Healthy and Easy
This Miso Glazed Salmon is exactly what weeknights were made for. It's healthy, easy, and supremely delish! Using the broiler creates fantastic flavor in a short amount of time.
👥 4 Servings⏱️ Prep & Cook: 18 min⏳ Prep: 10 min🔥 Cook: 8 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- whisk
- baking sheet
- spatula
📝 Preparation Steps
1
Dry Salmon
2
Thoroughly towel-dry salmon fillets to remove excess moisture. Set aside.
3
Mix and Marinate
4
Using a hand-whisk, gently mix together the miso, sugar, Sake, Mirin, and pepper until smooth and fully incorporated. Dip each salmon fillet into miso mixture to evenly coat both sides of each piece of fish. Place salmon fillets in a single layer in 9x13 or other large pan; gently spread remaining miso mixture evenly on top of each fillet. Cover with plastic wrap and chill overnight, up to ⏱️ 24 hours.
5
Preheat broiler on high, with rack 8 inches from heat source. Set a wire rack on a large baking sheet. Line wire rack with foil. Gently remove excess miso mixture from fillets (do not rinse) and place fish on foil-lined wire rack. Do not overcrowd the fish (should be at least 1 inch space in between each piece.)
6
Broil salmon until browned on top/sides and centers feel somewhat firm upon lightly pressing down with a spatula (roughly ⏱️ 8 minutes, depending on thickness and temp of fish to begin with.) If tops/side brown too quickly, loosely cover with foil and cook until fish is just done (take care not to over-cook.) Garnish as desired. Serve while warm, with white or brown rice.
Nutrition Facts
calories
378 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
2 g
sugar Content
14 g
sodium Content
855 mg
protein Content
38 g
cholesterol Content
94 mg
carbohydrate Content
24 g
saturated Fat Content
2 g
unsaturated Fat Content
9 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...