Kenji miso salmon is a simple broiled fish dinner inspired by the miso-glazed salmon method popularized by J. Kenji López-Alt. White miso, mirin, and sake make a savory-sweet coating that caramelizes quickly while the salmon stays moist; serve it with rice and vegetables for an easy Japanese-inspired meal.
Ingredients
- 4 skin-on salmon fillets, about 6 oz (170 g) each, 1 to 1¼ inches (2.5 to 3 cm) thick
- 3 tbsp white miso (54 g)
- 2 tbsp mirin (30 ml)
- 1 tbsp sake (15 ml)
- 1 tbsp granulated sugar (12 g)
- 1 tsp finely grated fresh ginger (2 g)
- 1 tsp neutral oil, such as canola or avocado oil (5 ml), for the pan
- 1 scallion, thinly sliced (about 2 tbsp or 10 g), for serving
- 1 tsp toasted sesame seeds (3 g), for serving
- 1 lemon, cut into wedges, for serving
Instructions
- Set an oven rack about 6 inches (15 cm) below the broiler element. Turn the broiler to high and let it heat for about 5 minutes. Line a rimmed baking sheet with foil and brush it lightly with the oil. If using a broiler-safe wire rack, oil that too; a rack helps heat circulate, while the foil-lined pan makes cleanup easier.
- In a small bowl, whisk the miso, mirin, sake, sugar, and ginger until smooth. If your miso is especially thick, stir in 1 teaspoon of water. The mixture should spread easily but cling to the fish. White miso is mild and slightly sweet; if you use red miso, which is saltier and more assertive, reduce it to 2 tablespoons (36 g) and add 1 tablespoon water.
- Pat the salmon dry with paper towels and check for any pin bones. Arrange the fillets skin-side down on the prepared pan. Spread a thin, even layer of miso mixture over the top and sides of each piece. Avoid leaving a thick mound of glaze, which can burn before the center cooks.
- Broil for 6 minutes, then check the thickest fillet with an instant-read thermometer. If the surface is already deeply browned but the fish is not done, move the pan to a lower rack or switch to a 400°F (200°C) oven to finish gently. Continue cooking in 1- to 2-minute intervals as needed. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C), checked with a food thermometer at the thickest part. The flesh should also look opaque and separate easily into flakes. Broiler strength and fillet thickness vary, so use temperature rather than time alone.
- Let the salmon rest on the pan for 2 minutes. Transfer to plates, sprinkle with scallion and sesame seeds, and serve with lemon wedges. The skin may stick to the foil; slide a thin spatula between the skin and flesh if you prefer to serve the fish without it.
Tips
- Keep an eye on the glaze. Miso and sugar brown fast under direct heat. Start checking at 6 minutes, and do not leave the broiler unattended. If your broiler runs very hot, use the middle rack.
- Choose a similar thickness. Fillets of similar size finish together. If one piece is notably thinner, check it early and remove it as soon as it reaches 145°F (63°C).
- Use a suitable substitute if needed. If mirin is unavailable, combine 1 tablespoon (15 ml) dry sherry or rice wine with 1 teaspoon (4 g) sugar. The flavor will be less rounded and slightly less sweet. For a nonalcoholic alternative, use 1 tablespoon water plus 1 teaspoon extra sugar.
- Do not add extra salt automatically. Miso is already salty, and brands vary. Taste the glaze before spreading it; if it tastes strongly salty, loosen it with a teaspoon of water rather than adding more seasoning.
Serving Suggestions
Serve the salmon over steamed Japanese short-grain rice, or alongside brown rice if you prefer a nuttier base. Steamed edamame, sesame-dressed spinach, quick cucumber salad, or simply roasted broccoli balance the sweet-savory glaze. Add lemon at the table for brightness, and keep extra sauce modest: the coating is flavorful enough that a small portion of rice or vegetables can carry it through the meal.
Variations
For a little heat, whisk ½ teaspoon (2 g) of chili paste or a pinch of red pepper flakes into the glaze. To add citrus, mix in ½ teaspoon finely grated lemon zest; avoid adding much juice to the glaze because extra liquid can make it run off the fish. You can also use skinless salmon, placing it on oiled foil and checking it early since it may cook faster.
For a milder, less sweet version, reduce the sugar to 2 teaspoons (8 g). If you have only red miso, use the smaller quantity specified in the instructions; its stronger flavor changes the balance but still works well. This method is also suitable for thick cod or black cod fillets, though thinner pieces need less time and should be checked frequently for the same 145°F (63°C) safe temperature.
Storage and Reheating
Refrigerate leftover salmon within 2 hours of cooking, in a covered container, and eat it within 3 to 4 days. For longer storage, freeze it in an airtight freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator. Reheat leftovers to 165°F (74°C), as recommended for leftovers, using a low oven or covered skillet with a teaspoon of water to limit drying. The microwave also works in short bursts, but the glaze may soften and the fish can become firm if overheated.
Frequently Asked Questions
Can I marinate the salmon ahead of time?
You can coat it up to 30 minutes before cooking and keep it covered in the refrigerator. Longer marinating is unnecessary for this thin glaze and may make the surface overly salty. Add the glaze shortly before broiling for the best browning.
Can I bake it instead of broiling?
Yes. Bake at 425°F (220°C) on a lined pan, allowing roughly 10 to 15 minutes depending on thickness. Check the center with a thermometer and cook to 145°F (63°C). Baking gives less direct charring, so the top may be less caramelized.
Can I cook the salmon with the skin removed?
Yes. Use oiled foil or parchment suitable for the oven, and handle the fillets carefully because they are more likely to stick or break. Begin checking a little earlier than you would with skin-on fillets.
What kind of miso works best?
White miso, also called shiro miso, is the mildest and easiest to balance with mirin and sugar. Yellow miso can be used in the same amount for a deeper flavor. Red miso is saltier and stronger, so use 2 tablespoons (36 g) and thin the glaze with water.
How do I know when salmon is done without drying it out?
Use an instant-read thermometer in the thickest part and remove the fish when it reaches 145°F (63°C), the USDA FSIS safe minimum for fish. The flesh should be opaque and flake with gentle pressure. Avoid relying only on color, since lighting and salmon variety can make it misleading.
Can I prepare the glaze in advance?
Yes. Mix it up to 3 days ahead and refrigerate it in a sealed container. Stir before using, and do not leave it at room temperature for more than 2 hours. If it has thickened in the refrigerator, loosen it with a teaspoon of water.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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