Miso Glazed Salmon or Black Cod

This easy-to-make dish combines the rich umami flavors of miso with the succulent goodness of salmon or black cod, creating a perfect harmony of taste and texture. It pairs wonderfully with a simple wok-tossed vegetable and white or fried rice.

Ingredients

(serves 2-4)

  • Salmon, black cod, or chilean sea bass, deboned and cut into individual portions (ideally skin is kept on)

  • ⅓ cup sake

  • ¼ cup mirin

  • ¼ cup miso paste

  • 1 tbsp. sugar

  • 1 tsp. salt

  • 1 tbsp vegetable or avocado oil

Instructions:

  1. Boil sake in a small pot to remove the alcohol, then add in mirin, miso, sugar, and salt.  Stir until the miso has dissolved, then set aside to cool.  

  2. Clean and pat fish dry. 

  3. Once marinade has cooled, pour it in a ziplock bag or nonreactive dish along with fish and refrigerate for 12-24 hours. 

  4. Heat up a broiler on high with a cooking rack positioned about 8 inches under the broiler element. Heat up a sauce pan on the stove, add some vegetable oil once hot, and place your fish in skin side down.  Remove from the stove and put the pan under the broiler. 

  5. Watch carefully to avoid burning! Cook until the top of the fish browns and an internal temperature of at least 120 degrees is reached, then remove from heat. 

  6. Let fish rest for a minute or two, then serve with rice (or fried rice) and your choice of vegetables.