Miso Glazed Salmon

  • Yield 4 servings

This salmon dish is full of flavor.


1 cup white miso
1/4 cup sake
1/4 cup seasoned rice vinegar
3 tablespoons packed light brown sugar
4 salmon fillet pieces (about 8 ounces each), pin bones removed
3 tablespoons white sesame seeds
3 tablespoons black sesame seeds
1 tablespoon peanut oil, more if needed
1 tablespoon toasted sesame oil, more if needed


  1. Whisk together the miso, sake, vinegar, and brown sugar in a small bowl.  Spread a thin layer in the bottom of a shallow dish and add the fish, skin-side down.  Spread the remianing marinade evenly over the fish.  Cover with plastic wrap and refigerate for at least 4 hours or overnight.  (If you prefer less salty flavors, marinate for no more than 8 hours.)
  2. Toast the sesame seeds in a dry skillet over medium-high heat, stirring occasionally, until lightly browned ans aromatic, about 5 minutes.  Let cool.
  3. Scrape the mainade from the fish and coat the top and sides of the salmon pieces with the semame seeds.
  4. Heat 1 tablespoon each of the peanut and sesame oils in a large nonstick skillet over medium-high heat.  When the skillet is hot, add the salmon skin side up and cook until golden brown and lightly caramelized, 4 to 5 minutes.  Carefully turn and cook until the fish is just barely tanslucent in the center, 3 to 4 minutes, adding more oil if needed.  Use tongs to very carefully hold the fish on its edges to lightly brown the sides, just 30 seconds to 1 minute.  Serve immediately.

Recipe reprinted with permission from the Junior League of Seattle’s Celebrate the Rain (Junior League of Seattle, Wash., 2004).