A classic of Kyoto-style cuisine, this dish features salmon fillets marinated in a rich, sweet-salty blend of white miso, sake, mirin, and sugar , then broiled or pan-roasted to a golden, lacquered finish. The miso caramelizes slightly, giving the fish a deep, savory-sweet flavor and melt-in-your-mouth texture.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Salmon
4 skin-on salmon fillets (5–6 oz / 140–170 g each)
Pinch of salt
For the Miso Marinade
⅓ cup white miso paste (shiro miso, sweet type)
3 tbsp sake
3 tbsp mirin
1 tbsp sugar (adjust to taste)
Prepare the Marinade
1
In a small saucepan, combine miso , sake , mirin , and sugar .
Warm over low heat, stirring constantly until sugar dissolves and mixture is smooth (do not boil).
Let cool to room temperature.
Marinate the Salmon
2
Lightly season salmon with salt and let rest for 10 minutes (helps firm and flavor the fish).
Pat dry with paper towels.
Coat salmon fillets in the miso marinade and place in a sealed container or zip-top bag.
Marinate in the refrigerator for 24 to 48 hours (longer = deeper flavor).
Cook the Salmon
3 Option 1: Broil (Traditional Method)
Preheat broiler to high. Line a tray with foil and lightly oil it.
Gently scrape off excess marinade from salmon (to prevent burning).
Broil for 6–8 minutes , or until deeply golden with light charring at the edges.
Option 2: Pan-Roast
Heat a nonstick skillet over medium heat with a small amount of oil.
Cook salmon skin-side down for 4–5 minutes until crisp.
Flip and cook the flesh side for another 3–4 minutes until glazed and cooked through.
To Serve
4
Garnish with:
Serve with:
Variations
5
Use black cod , sablefish , or trout in place of salmon
Add a touch of yuzu zest or ginger to the marinade
For a glaze-only option: brush on the marinade during final minutes of cooking
Pairing Suggestions
6
Sake: Junmai or Ginjo style
White wine: Unoaked Chardonnay or Sauvignon Blanc
Non-alcoholic: Cold green tea or sparkling yuzu water
Ingredients For the Salmon
4 skin-on salmon fillets (5–6 oz / 140–170 g each)
Pinch of salt
For the Miso Marinade
⅓ cup white miso paste (shiro miso, sweet type)
3 tbsp sake
3 tbsp mirin
1 tbsp sugar (adjust to taste)
Directions Prepare the Marinade
1
In a small saucepan, combine miso , sake , mirin , and sugar .
Warm over low heat, stirring constantly until sugar dissolves and mixture is smooth (do not boil).
Let cool to room temperature.
Marinate the Salmon
2
Lightly season salmon with salt and let rest for 10 minutes (helps firm and flavor the fish).
Pat dry with paper towels.
Coat salmon fillets in the miso marinade and place in a sealed container or zip-top bag.
Marinate in the refrigerator for 24 to 48 hours (longer = deeper flavor).
Cook the Salmon
3 Option 1: Broil (Traditional Method)
Preheat broiler to high. Line a tray with foil and lightly oil it.
Gently scrape off excess marinade from salmon (to prevent burning).
Broil for 6–8 minutes , or until deeply golden with light charring at the edges.
Option 2: Pan-Roast
Heat a nonstick skillet over medium heat with a small amount of oil.
Cook salmon skin-side down for 4–5 minutes until crisp.
Flip and cook the flesh side for another 3–4 minutes until glazed and cooked through.
To Serve
4
Garnish with:
Serve with:
Variations
5
Use black cod , sablefish , or trout in place of salmon
Add a touch of yuzu zest or ginger to the marinade
For a glaze-only option: brush on the marinade during final minutes of cooking
Pairing Suggestions
6
Sake: Junmai or Ginjo style
White wine: Unoaked Chardonnay or Sauvignon Blanc
Non-alcoholic: Cold green tea or sparkling yuzu water
Japanese Miso-Glazed Salmon
