Miso Glazed Broiled Salmon is a delicious and easy way to make tender, savory salmon filets for dinner. And it broils in just minutes so you can have a nutritious dinner on the table fast. Save this recipe to Pinterest now so you can always find it.
Salmon is one of those fresh fish dishes I love prepared in a variety of different ways. This week we made a Miso Glazed Broiled Salmon inspired by flavors from the Japanese culture and it was such a flavorful, savory meal that it is sure to be on our monthly rotation. Both Kevin and I really love Japanese and flavors of Asia in general so this salmon was perfect for us. It is a dish that can be simple and fast enough to cook on a weeknight but also something you could serve any guests who come over for an evening meal. I made it with a side of roasted bok choy and rice for a fill and nutritious dinner dish.
Prepping the salmon
I think a lot of people can feel that salmon or fish in general is difficult to make. But I swear to you it is not and my Miso Glazed Broiled Salmon is especially easy. The first thing you need to do is make sure you have fresh fish or flash frozen fish if you cannot get fresh where you live. If you are using flash frozen fish, follow the instructions on the packaging for thawing it. Once thawed or ready to cook, I like to cut my salmon so it is all closer to the same thickness. This means getting a piece large enough where I will still have a decent sized portion if I cut off a skinny end. If you buy salmon from a fish market, you can ask them to do this for you. Next, I pat the salmon dry and set it into a glass storage container while I make the glaze.
The Miso glaze
The glaze includes white miso pasta, which is made from fermented soybeans. It also includes Mirin, which is a sweet Japanese cooking wine that is widely available in a variety of grocery stores. It is commonly know that mirin can make a dish a little sweeter and creates a beautiful glaze as well as tender meat. Additionally, the glaze for the Miso Glazed Broiled Salmon includes soy sauce, ginger, brown sugar, sesame oil and honey. I simply whisk everything together and then pour 80% of it over the salmon. I receiver about 20% for adding to the salmon and the rice when serving. It makes the rice so delicious! A truly beautiful compliment and the full measurements are in the recipe card at the bottom of the post.
Resting the glaze marinade
Once the salmon is topped, I cover it and put it in the refrigerator for 30 minutes. Make sure all of the salmon is covered with the glaze before putting it away, especially if you have to layer your slices of salmon. This part takes longer than the cooking, but it really allows the glaze to come together and flavor the meat.
Bok choy and rice
Meanwhile, I make the boy choy and the rice. I find bok choy to be such a treat. It is a little bit like cabbage but holds its firmness a bit more. Last year I tried to grow it and it bolted right away. This season I think my timing in the garden is more appropriate so I an looking forward to more meals with it!
As for the steps here, start the rice first before I mix together the sauce for the bok choy, which I have also included in the recipe card below. the bok choy and the rice will both be done by the time the salmon is done in the refrigerator. If you prefer, you can also make ramen or soba noodles instead of rice. Both would work well with this meal. Also, every time I write boy choy it is corrected to other random works (Book choy, bok choi, handbook, etc.). I apologize in advance if I did not catch them all.
Broiling the salmon
Once the salmon is done in the refrigerator, lay it skin side down (if your salmon has skin) on a baking sheet. Discard the marinade that it was in and turn the broiler on. Place the salmon on the middle rack to broil for just 7-9 minutes. The overall time for cooking the Miso Glazed Broiled Salmon will depend on the thickness of your portions. There is some guidance for that in the recipe card at the bottom the post. Once the times up, your salmon should be pink on the inside and tender.
Tips for making my Miso Broiled Salmon
- You can decide if you want skin on or skin off. If you want it off, use a sharp knife to remove it. Slice close to the skin and then peel it back. If you get it from the fish market, they can do this for you.
- If you do not have honey or arealleric to it, you can use maple.Just make sure it is 100% maple syrup and not pancake syrup.
- For the bok choy, make sure the glaze gets into its little crevices between the leaves for more flavor.
- To save any leftovers, place the salmon and bok choy in separate airtight containers in the refrigerator. The bok choy can be reheated in the microwave for a few seconds or in the oven at 350 until is warm. Brush a little extra virgin olive oil or your favorite oil over it before baking at 350 degrees. I do not recommend sesame oil because it has a very strong flavor and it is all you will taste. As for the salmon, you an eat it cold and I would recommend that. It would be perfect on a salad. If you want to heat it up you can do so by broiling it for 2 minutes or so until it is warmed.
Looking for more seafood recipes?
If you love a good salmon or seafood recipe like my Miso Glazed Broiled Salmon, try these too.
- Mediterranean Baked Cod {HERE}
- Seared Salmon with Dill Sauce {HERE}
- Coconut Crusted Mahi Mahi {HERE}
- Easy Shrimp Salad with Old Bay {HERE}
- Broiled Lobster Tail {HERE}
- Easy Coast Shrimp Rolls {HERE}
- Salmon with Goat Cheese and Herbs {HERE}
- Baked Butter Garlic Shrimp Scampi {HERE}
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Thank you so much for joining me today, friends! I hope that you love my Miso Glazed Broiled Salmon. The full, printable recipe is below. Happy spring and happy eating!
Miso Glazed Broiled Salmon with Bok Choy
Ingredients
Ingredients for the Miso Glazed Broiled Salmon
- 3 8-10 oz portions of salmon, sink on or off. Mine were about 10 oz and had skin on the bottom.
- 1/4 cup brown sugar
- 1/4 cup white miso paste
- 1/4 cup mirin
- 1/4 cup soy sauce You can use low sodium if you like. I use regular soy sauce.
- 1 tbsp sesame oil
- 1 tbsp honey
- 1/2 tbsp fresh grated ginger or ginger paste
- Spray cooking oil
- For serving: Sesame seeds, green onion and salt and pepper to taste
Ingredients for the Bok Choy
- 4 baby boy chow, washed and sliced in half
- 2 cloves fresh, grated garlic
- 1 tsp fresh grated ginger or ginger paste
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1/2 tbsp honey
- Season to taste with salt and pepper
Instructions
- Preheat the oven to 400 degrees F. This is for the Bok Choy. If you are not making it you can skip this step.
- Prep the salmon by cutting off any thin ends. Make sure the thickness of the salmon portions is fairly even throughout. Pat them dry and place them in a glass bowl or Tupperware dish that has a lid.
- Whisk together the brown sugar, white miso paste, mirin, soy sauce, sesame oil, honey and ginger in a small bowl. Pour about 80 percent of the sauce over the salmon. Set the rest of the sauce aside for topping. Make sure it covers all parts of the salmon.
- Spoon sauce over any areas that might have been missed. Place the lid on the container and put it in the refrigerator for 30 minutes.
- If you are making rice or noodles, cook it/them now per package directions.
- While the salmon is in the refrigerator, prep and the bok choy by washing it and cutting it in half. Place it on a baking sheet with he cut side up.
- Then whisk together the grated garlic, grated ginger, soy sauce, rice wine vinegar, sesame oil and honey in a small bowl. When it is well combined, brush it onto the bok choy liberally. Sprinkle with salt and pepper per tastes. Then place it in the oven for 10 minutes.
- When the bok choy is done cooking, remove it from the oven and set it aside. Cover it lightly to keep it warm.
- When the salmon time is up, remove it from the refrigerator. Spray cooking oil on a baking sheet and then place the salmon on it. Discard the sauce that was in the bowl with the uncooked salmon.
- Turn the oven to broil and place the salmon in the oven not he middle rack for 7-9 minutes. The cook time will be based on thickness. Mine cooked for 9 minutes. They were about an inch- 1 1/4 inch thick. you can see the thickness and the doneness in the photos above. If your salmon portions are thinner you will need less time. When the time is up remove the salmon from the oven.
- Serve the salmon over rice or noodles with the bok choy on the side. Drizzle the additional sauce over the cooked salmon and rice/noodles. Sprinkle sesame seeds and green onions over the top. Season to taste with salt and pepper.
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