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    Home » Recipes » Main Dishes » Miso Glazed Salmon

    Miso Glazed Salmon

    Published: June 20, 2018 · Modified: May 29, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Fresh and delicious Miso Glazed Salmon made with a miso and soy sauce marinade and served with a light and summery blackberry, arugula and avocado salad!  

    An overhead shot of glazed salmon on a plate with salad
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    An overhead shot of glazed salmon on a plate with glazed salmon written in text underneath
    A side shot of glazed salmon and salad with glazed salmon written in text underneath
    A pinterest graphic showing a close up of salmon on a plate and glazed salmon written underneath
    A pinterest graphic showing a side shot of glazed salmon on a plate and glazed salmon written underneath
    An overhead shot of salmon and salad on a plate with glazed salmon written underneath

    The marinade for this glazed salmon is a sweet and savory mixture of miso, mirin, brown sugar, ginger and garlic. It’s so delicious I could happily eat the whole thing with no sides!

    I serve the salmon with a refreshing blackberry arugula salad, so simple and delicious. If you love fish like I do then check out my filet of sole baked in a cheese spinach sauce, it’s to die for!

    What you need to make this recipe

    A photo showing all the ingredients you need to make glazed salmon

    Salmon: boneless salmon fillets are best for this recipe. I used salmon with the skin on but skinless salmon will also work!

    Mirin: If you don’t have mirin, which is a type of rice wine, that tastes amazing in so many Asian dishes, feel free to substitute it for vinegar and I bet no one will notice! 

    Sesame oil: sesame oil has such a strong and distinct flavor and is such a common ingredient in Asian cooking. If possible don’t skip it because it makes a big difference!

    Miso paste: red miso is saltier and has a stronger savory flavor compared to white or yellow miso. You should be able to find it in most supermarkets or at an Asian specialty food store. 

    An overhead shot of all the ingredients you need to make a blackberry salad

    Champagne vinegar: champagne vinegar is made from chardonnay and Pinot Noir grapes and has a light and floral flavor. If you can’t find it, however, you could use white wine vinegar instead.

    Blackberries: The blackberries go perfectly with this dish and balance out the savory flavors from the salmon. If you can’t find blackberries or if you hate the seeds then sub in raspberries or strawberries. 

    How to make Miso Glazed Salmon

    Two photos showing how to prepare ingredients for a salmon marinade

    1. To prep the marinade, smash the garlic and remove skin. Mince and set aside. Chop and deseed the Thai chilies. Be very careful! You can even wear gloves for this part. 

    2. In a large bowl, add brown sugar and soy sauce.

    Two photos showing how to mix a marinade and how to marinate salmon

    3. Add mirin, sesame oil, ginger, chopped chili and garlic. Give it a good whisk.

    4. Add the salmon fillets face down. Marinade for about 2 hours.

    Two photos showing glazed salmon before and after cooking

    4. Line a baking sheet with parchment paper. Add some of the marinade to each filet.

    5. Bake until golden.

    Two photos showing how to add ingredients to a mason jar to make a dressing

    6. Add a few blackberries and oil to a mason jar.

    7. Next pour in the honey.

    Two photos showing how to make a blackberry salad dressing

    9. Give it a quick muddle to break up the blackberries.

    10. Add thyme, salt, and champagne vinegar. 

    Two photos showing how to prepare the ingredients for a blackberry salad

    11. Add the top and shake until thoroughly combined.

    12. Chop the rest of the blackberries and veggies.

    Two photos showing how to toss a side salad and served up glazed salmon

    13.  Combine all of the prepped salad ingredients and drizzle with dressing.

    14. Toss and serve with the fish.

    A side shot of glazed salmon on a modern plate with a blackberry salad

    Pro tips for making this recipe

    • If you like a bit of extra bite go ahead and slice some red onion thinly then let it soak in your vinaigrette for a bit. They’ll pickle and be delicious!
    • Keep a close eye on the glazed salmon in the oven as it will caramelize and burn pretty fast. I recommend placing the thin side of the fish toward the door as it is a bit cooler there.
    • If you want to turn the spice up add more or switch to habañeros which are hotter.
    • Pretty much any kind of berries will work for the salad.
    • If you’re not a fan of peppery arugula you could use baby spinach or mixed salad leaves.
    • Feel free to add in any extra veggies to taste.

    A close up of a fillet of salmon on a plate cut into with salad at the side

    Frequently asked questions

    How long should I marinate the salmon for?

    I recommend marinating the salmon for at least 2 hours so it soaks up all of the delicious flavors but you can even prep this the night before and leave it in the fridge overnight.

    What’s a good side dish?

    The avocado and blackberry salad is such a perfect side to the glazed salmon and it’s nice and light for summer. A side of rice (wild rice or brown rice would be delicious and healthy) or grilled veggies would also make delicious additions.

    How can I store leftovers?

    Leftover salmon will keep well in the fridge for up to 3 days. You can flake it into salads or reheat it until piping hot all the way through. 

    Leftover salad won’t last very long it’s best served immediately because the arugula wilts quickly and the avocado will start to brown.

    If you love this recipe try these out!

    If you’ve tried this glazed salmon out then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A square image on glazed salmon and salad on a plate
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    5 from 8 votes

    Miso Glazed Salmon

    Sweet and savory miso glazed salmon with a light blackberry salad. Don't forget to check out our step by step photos and tips above!
    Course Main Course
    Cuisine American
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 4 servings
    Calories 210kcal
    Author John Kanell

    Ingredients

    For the Salmon:

    • ⅓ cup brown sugar 60g packed
    • ¼ tsp ground ginger
    • 2 tsp red miso paste
    • 1-2 thai chili chopped, seeded
    • 2 tbsp mirin
    • 2 tbsp sesame oil
    • 2 cloves garlic smashed, minced
    • 2 tbsp soy sauce
    • 4 salmon fillets

    For the Salad:

    • ¼ cup olive oil
    • 1 tbsp honey 60ml
    • 1 clam shell blackberries ripe
    • 1 sprig thyme fresh
    • 1 pinch of salt
    • ¼ cup champagne vinegar 60ml
    • 2- 4 radishes thinly sliced
    • 1 avocado sliced
    • 5 oz Arugula

    Instructions

    For the Salmon:

    • Preheat to 425F.
    • To prep the marinade, smash the garlic and remove skin. Mince and set aside.
    • Chop and deseed the Thai chilies. Be very careful! You can even wear gloves for this part.
    • In a large bowl, add brown sugar, soy sauce, mirin, sesame oil, ginger, miso, chopped chili and garlic.
    • Give it a good whisk.
    • Add the salmon fillets face down. Marinade for about 2 hours. Cover up and transfer to the fridge.
    • Line a baking sheet with parchment paper. Add a few tbsp of the marinade to each filet.
    • Bake for about 15 - 20 minutes or until golden.

    For the Salad:

    • In a mason jar combine, olive oil, honey, 4 blackberries. Give it a quick muddle to break up the blackberries.
    • Cut up some fresh thyme. Add thyme, pinch of salt and champagne vinegar.
    • Add the top and shake.
    • Chop the rest of the blackberries into halves. Thinly slice radishes.
    • Slice and and fan an avocado.
    • Combine all of the prepped ingredients. Drizzle with dressing. Toss and serve.

    Video

    Notes

    • If you like a bit of extra bite go ahead and slice some red onion thinly then let it soak in your vinaigrette for a bit. They'll pickle and be delicious!
    • Keep a close eye on the glazed salmon in the oven as it will caramelize and burn pretty fast. I recommend placing the thin side of the fish toward the door as it is a bit cooler there.
    • If you want to turn the spice up add more or switch to habañeros which are hotter.
    • Pretty much any kind of berries will work for the salad.
    • If you're not a fan of peppery arugula you could use baby spinach or mixed salad leaves.
    • Feel free to add in any extra veggies to taste.

    Nutrition

    Serving: 1filet | Calories: 210kcal | Carbohydrates: 12g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 190mg | Potassium: 34mg | Fiber: 4g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 1.7mg | Iron: 0.7mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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