This Miso Glazed Salmon recipe is so easy – there are just three ingredients. Salmon is rich in heart healthy omega-3 fatty acids and is part of a healthy Mediterranean Diet. 237 calories/serving; 3 Freestyle points.
For years, I did not cook fish because I didn’t know how to. Instead, I would order it when we ate out. Little did I realize how easy it is to prepare fresh fish. The key is to buy the freshest fish you can get your hands on.
Miso Glazed Salmon is one of the first successful fish dishes I learned to make, and it’s still one of my favorite recipes because it is so easy. The recipe I’m sharing today has just three ingredients in the marinade – miso, maple syrup and rice wine. If you like, you can add some minced ginger and mirin for even more flavor.
The trick is to marinade the fish overnight – the next day, you just broil the marinated fish and dinner is ready in 15 minutes. All you need is a nice green salad to go with this. A bowl of steamed rice would be nice too (I usually make a big pot at the beginning of the week and just reheat as I need).
Do you like my little cucumber and red chili garnishes? I was playing around with a few garnishing tools I found in the back of one of my cabinets. The little garnishes make this simple presentation look a little fancier don’t you think?
Easy Miso Glazed Salmon
Ingredients
- 3/4 pound salmon
Miso Marinade
- 1/4 cup light or medium colored miso
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice wine sake or white wine
Optional
- 1/2 teaspoon sesame oil
Instructions
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Mix together Miso Marinade ingredients in a bowl. Coat fish on both sides with Miso Marinade. Cover and refrigerate overnight.
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Heat oven Broil. Scrape excess marinade off of fish. Place fish on parchment paper lined baking tray. Bake for about 12 minutes or until desired doneness (I like mine slightly undercooked). Brush with a little sesame oil before serving, if desired.
Recipe Notes
3 Freestyle points
More Salmon Recipes:
Honey Miso Glazed Salmon and Soba Noodle Soup
Soy Sesame Salmon Tartare
Mixed Fish Poke Tower
Grilled Salmon with Thai Coconut Curry Sauce
Easy College Dinner Recipes with Printable Weekly Meal Plan and Shopping List
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This salmon steak looks great Jeanette! I am always looking for different ways to prepare fish and love the simplicity and flavor of this miso glaze. Love the cute garnishes too:)
This looks so good! What a beautiful salmon steak! I love salmon, and I think these types of flavors work really well with it. Your garnishes are super cute. 🙂
Jeanette, I have had the same problem with not knowing how to cook fish. It can be very tricky.
My biggest problem is always worrying that I am going to undercook it, which often means that I end up overcooking it.
Another problem I have is not always knowing how to season it. I find that fish can be a bit bland at times. The proper seasoning can be very tricky.
This marinade seems simple and delicious. I am definitely going to have to try it soon. I also love your idea to cook a batch of white rice on the weekend and heat it up during the week!
so simple but so good! i bet the marinating overnight makes it amazing!
Looks good; I need to buy some miso!
How easy is that! Only 15 minutes to a good dinner sounds perfect.
Miso and salmon are such a good combination. Another good addition is the tiniest bit of Sriracha.
looks delicious!
I grew up eating many kinds of fish but salmon is always my favorite. My kids have the same gene as me, so we eat salmon quite often. I love miso + salmon combination! I’ve never tried miso + maple for salmon yet, and I will definitely give this a try!
This looks right up my alley!
Easy to prepare and so delicious too, Jeanette. I love the tofu with sesame dressing too.
Thanks Angie – I share your love for sesame dressing with tofu :).
It took me a long time to have the confidence to cook fish, but it’s so easy once you get used to it. I over cooked it when I was younger, which I think is what made it seem so hard!
Carolyn – isn’t it funny how easy fish is to cook? I used to only eat fish when I ate out, but now that I realize how easy it is to make (and how much less expensive it is to make at home), I make it a lot more at home + it’s so good for you.