Miso-glazed salmon



8 min


4 servings

* PLUS Broiling Time: 10 minutes


  • 1/2 cup miso paste
  • 3 tbsp sake , or sherry
  • 1 cup honey
  • 2 tsp soy sauce
  • 4 salmon fillets , from 180- to 250-g each


  • Place rack in centre of oven and preheat broiler. In a small bowl, stir miso with sake, honey and soy sauce. Line a baking sheet with shallow sides or a baking dish large enough to hold 4 salmon fillets with foil. Arrange salmon in centre of baking sheet. Fillets should be close together but not touching. Spread miso mixture evenly over fillets, letting it drip down sides.
  • Place baking sheet in centre of oven under preheated broiler. Broil salmon, without turning, until caramelized on top and a knife tip inserted into centre of fillet feels warm, from 10 to 12 minutes for 1-inch- (2.5-cm-) thick fillets. Great with pickled ginger and rice noodles.

Nutrition (per serving)

  • Calories
  • 340,
  • Protein
  • 30.2 g,
  • Carbohydrates
  • 14.9 g,
  • Fat
  • 16.6 g,
  • Fibre
  • 2.8 g,
  • Sodium
  • 1499 mg.

A fermented-soybean paste, miso is slightly salty with the consistency of peanut butter. Rich in B vitamins and protein, it comes in a variety of strengths and colours and is sold in health food stores and some supermarkets. We tested this recipe with a light sweet miso and a darker mellow miso–we liked both. Always store miso in the refrigerator in an airtight container.

Make ahead

Miso mixture can be made in advance, then covered and refrigerated for several days. Salmon can be covered with miso mixture, covered and refrigerated overnight.