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.
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.
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).
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.
Garnish with:
Thinly sliced scallions
Toasted sesame seeds (optional)
Serve with:
Steamed Japanese rice
Pickled vegetables (tsukemono) or cucumber sunomono
Miso soup
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
Sake: Junmai or Ginjo style
White wine: Unoaked Chardonnay or Sauvignon Blanc
Non-alcoholic: Cold green tea or sparkling yuzu water
4 servings