10-Minute Miso Glazed Salmon Recipe

Ingredients

• 1 tablespoon Awase Miso (yellow miso) (Balanced Japanese blend; if unavailable, mix equal parts red and white miso)
• 1 tablespoon Sake (Dry Japanese rice wine; can substitute dry sherry, white wine, or water for non‑alcoholic version)
• 1 teaspoon Fresh Garlic (Finely grated; provides bright flavor)
• 1 teaspoon Japanese Soy Sauce (Light soy sauce, not dark soy)
• 1 teaspoon Light Brown Sugar (Adds subtle caramel note; regular brown sugar works too)
• 1 teaspoon Water (Add only if glaze is too thick; adjust to honey‑like consistency)
• 2 fillets Salmon Fillets (skin‑on) (6‑8 oz each; Atlantic preferred, but sockeye, coho, or steelhead trout work)
• 1 teaspoon Salt (Light dust on both sides before cooking)
• 1 tablespoon Potato Starch (Thin coating for extra crispness; tap off excess)
• 1 tablespoon Neutral Cooking Oil (Canola, grapeseed, or vegetable oil)
• 1 cup Cooked Rice (Steamed white or short‑grain rice for serving)
• 1 cup Broccoli Florets (Steamed; optional side)
• 1 tablespoon Green Onions, chopped (For garnish)
• 1 teaspoon Sesame Seeds (Toasted; garnish)
• 1 teaspoon Toasted Sesame Oil (Drizzle over finished dish for aroma)

Instructions

1. Prepare the Miso Glaze

   In a small bowl whisk together 1 Tbsp awase miso, 1 Tbsp sake, 1 tsp grated fresh garlic, 1 tsp Japanese soy sauce, and 1 tsp light brown sugar until smooth. If the mixture is too thick, whisk in 1‑2 tsp water until it flows like warm honey.

   Time: PT3M

2. Dry and Season the Salmon

   Pat the salmon fillets completely dry on all sides with paper towels, pressing gently. Lightly season both sides with 1 tsp salt. Dust each fillet with 1 Tbsp potato starch, tapping off excess so the flesh remains visible.

   Time: PT5M

3. Preheat the Pan

   Place the frying pan over medium‑high heat and add 1 Tbsp neutral cooking oil. Let the oil heat until it shimmers, about 2 minutes.

   Time: PT2M

4. Sear Skin‑Side

   Lay the fillets skin‑side down in the hot pan. Do not move them. Cook for 3 minutes until the skin releases easily and turns golden‑crisp.

   Time: PT3M

5. Sear Flesh‑Side

   Flip the fillets and cook flesh‑side for 1‑2 minutes, or until the salmon is cooked through. If the fillets are especially thick, add an extra minute.

   Time: PT2M

6. Optional Side‑Sear for Thick Cuts

   If the fillets are tall, quickly sear the two remaining sides for about 30‑45 seconds each to create an even crust.

   Time: PT2M

7. Remove Excess Oil and Turn Off Heat

   Using a paper towel, carefully wipe away any excess oil from the pan. Then turn off the heat completely.

   Time: PT1M

8. Brush on the Miso Glaze

   With a pastry brush, paint the miso glaze over the top and sides of each fillet in smooth strokes. Flip and brush the other side, using a lighter coat on the skin to avoid excess saltiness. The residual heat will melt and thicken the glaze without burning.

   Time: PT2M

9. Plate and Garnish

   Place each glazed salmon fillet on a bed of cooked rice, arrange steamed broccoli on the side, sprinkle chopped green onions and toasted sesame seeds, and drizzle with a little toasted sesame oil.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g