Miso Glazed Salmon

  • Yield: 4 servings


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