Miso-Glazed Salmon

This savory one-pan supper is weeknight-friendly because you can marinate the salmon before work or for as little as 30 minutes before you broil it (or grill it as we did.)


Here is the entire recipe, Miso-Glazed Salmon with Sesame Asparagus, as shown in the June/July 2014 issue of Fine Cooking. However, we grilled the salmon instead and had grilled corn on the cob with miso butter, and stir-fried bok choy as our sides of choice instead of the asparagus.

seeds.oil.salt marinating.salmon miso.butter.raw.corn


  • 1/2 cup white miso
  • 1/4 cup dry sake or dry white wine
  • 1/4 cup mirin
  • 1 Tbs. honey
  • 1 Tbs. soy sauce
  • 2 tsp. finely grated fresh ginger
  • 1 1-1/2- to 2-lb. skin-on wild salmon fillet
  • 1-1/2 lb. medium-thick asparagus, trimmed
  • 2 tsp. vegetable oil; more as needed
  • Kosher salt
  • 1 tsp. Asian sesame oil
  • 1-1/2 tsp. toasted sesame seeds
  • 1 handful cherry tomatoes (optional)




  1. In a baking dish or on a rimmed baking sheet large enough to accommodate the salmon, whisk the miso, sake, mirin, honey, soy sauce, and ginger until combined. Turn the salmon in the mixture to coat and leave flesh side down. Marinate for 30 minutes at room temperature, or cover and refrigerate for up to 12 hours.
  2. Position a rack 6 inches from the broiler element and heat the broiler on high. In a large bowl, toss the asparagus with the vegetable oil. Line a large rimmed baking sheet with foil and lightly brush with oil. Leaving a light coating of the marinade on the salmon, transfer it skin side down to one side of the sheet. Arrange the asparagus on the other side of the sheet. Sprinkle 1/2 tsp. salt over the fish and asparagus.
  3. Broil until the salmon is browned around the edges, 2 to 4 minutes. Toss the asparagus and continue to broil until the asparagus is tender and the salmon is cooked to your liking, 3 to 5 minutes more for medium rare and 5 to 7 minutes more for medium. 1 to 2 minutes before the salmon is done, add the cherry tomatoes (if using) to the baking sheet. Use a paring knife to check for doneness; medium-rare salmon will be slightly translucent in the center, and medium salmon will be opaque but juicy.
  4. Transfer the salmon and asparagus to a serving platter. Drizzle the sesame oil over the asparagus, sprinkle the sesame seeds over both, and serve.

At the time of purchase, wild salmon was outrageously expensive so we bought farm-raised salmon instead.

If you can’t cook fresh salmon right away, loosely wrap it in plastic and keep it in the coldest part of the refrigerator for no more than two days, or wrap well in plastic and heavy-duty aluminum foil and freeze for up to three months.

Grilled Corn with Miso Butter
August 2014, Bon Appétit

  1. Mix 4 Tbsp. room temperature unsalted butter and 1 Tbsp. miso (red or white) in a small bowl.
  2. Rub 4 husked ears of corn with 2 Tbsp. vegetable oil; season with salt.
  3. Grill over medium-high heat, turning often, until lightly charred and tender, about 5 minutes.
  4. Spread corn with miso butter and sprinkle with toasted sesame seeds.

Yummy, yummy, to my tummy!


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