GRILLED SALMON W/ MISOYAKI SAUCE
- WineCheeseScallops
- Mar 26
- 6 min read
Get ready to elevate your seafood game with our Grilled Salmon with Misoyaki Sauce! This dish delivers the perfect balance of savory, sweet, and umami flavors, all wrapped up in a beautifully grilled salmon fillet. The misoyaki sauce—featuring miso, sake, mirin, and a touch of sesame oil—creates a rich, caramelized glaze that pairs perfectly with the tender, flaky fish. Whether you're serving this for a special occasion or a weeknight dinner, it’s a guaranteed showstopper!
This recipe is all about simplicity and bold flavors. A quick, flavorful marinade enhances the salmon without overpowering its natural taste. The grill gives it that irresistible smoky-charred touch, while the misoyaki glaze adds a luscious depth of flavor. Serve it over our homemade sushi rice and finish with scallions, sesame seeds, and a squeeze of fresh lime. It’s a restaurant-quality meal made right in your own kitchen!
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Miso
Miso is a traditional Japanese seasoning made from fermented soybeans, salt, and koji (a type of fungus). It comes in different varieties, from white (shiro) to red (aka), with each having its own unique depth of flavor. In this recipe, white or yellow miso is used to bring a mild, slightly sweet, and umami-rich taste to the glaze. Miso is also packed with probiotics, making it beneficial for digestion and gut health!
Mirin
Mirin is a sweet Japanese rice wine that enhances the depth of umami in sauces and marinades. It has a slightly syrupy consistency, which helps create that signature glossy glaze on our salmon. Unlike sake, mirin has a lower alcohol content and a more pronounced sweetness, making it an essential ingredient in many Japanese dishes like teriyaki and miso-based sauces.
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Recipe Origin
Our Grilled Salmon with Misoyaki Sauce is inspired by traditional Japanese misoyaki-style cooking, where proteins are marinated in a miso-based glaze before being grilled or broiled to perfection. We love how this technique enhances the natural richness of salmon while creating a beautifully caramelized crust.
We first fell in love with misoyaki-glazed salmon at a Japanese fusion restaurant, where the balance of salty-sweet miso and tender, flaky fish was unforgettable. After a few test runs, we perfected our own version with a well-balanced glaze and a quick, no-fuss grilling method. Now, it’s a staple in our kitchen—perfect for when we’re craving something light, flavorful, and a little bit fancy!
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Tips, Serving Suggestions & Storage Advice
Choose the right salmon – Opt for fresh, high-quality salmon fillets with even thickness for the best results on the grill. Wild-caught varieties like sockeye or king salmon work beautifully.
Pat the salmon dry – Removing excess moisture helps create better caramelization and prevents sticking.
Marinate for extra flavor – While this recipe doesn’t require marination, you can brush the misoyaki sauce on the salmon and let it sit for 30 minutes before grilling for deeper flavor.
Use a grill pan or broiler – If you don’t have an indoor grill pan, you can broil the salmon for 5-7 minutes per side until cooked through and caramelized.
Adjust sweetness – The glaze is lightly sweet from the mirin and brown sugar, but you can reduce the sugar or use honey for a different depth of sweetness.
Add water if needed – If the misoyaki sauce thickens too much while cooking, stir in a tablespoon or two of water to loosen it up.
Pair it with sushi rice – Our sushi rice recipe is the perfect companion to soak up all the delicious sauce. Find it here!
Enhance the garnish – Don’t skip the sliced scallions, sesame seeds, and lime wedges—they add freshness, crunch, and a zesty finish.
Store leftovers properly – Refrigerate any leftover salmon in an airtight container for up to 2 days. Reheat gently to avoid drying it out.
Try it with other proteins – This misoyaki sauce also works wonderfully on black cod, shrimp, chicken, or even tofu!
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Unique Recipe Qualities | GRILLED SALMON W/ MISOYAKI SAUCE
Balanced umami flavors – The miso, mirin, and sesame oil combine for a deep, savory-sweet taste.
Quick and easy preparation – No need for lengthy marination; just grill and glaze!
Versatile cooking method – Works well on an indoor grill, outdoor grill, or under the broiler.
Restaurant-quality meal at home – This dish looks and tastes like something from a high-end Japanese restaurant.
Perfect for meal prep – Cook extra salmon and use it for rice bowls, salads, or sushi rolls later.
Pairs beautifully with sushi rice – The slight stickiness of sushi rice complements the tender, glazed salmon.
Nutrient-packed – Salmon is rich in omega-3s, and miso provides probiotics for gut health.
Customizable sweetness – Adjust the brown sugar to your taste preference.
Gorgeous presentation – The golden misoyaki glaze, bright green scallions, and sesame seeds make for a stunning dish.
Inspired by traditional Japanese misoyaki cooking – This recipe honors the classic technique while making it accessible for home cooks.
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Ingredients:
1.5 pounds salmon fillet
Kosher or sea salt and white or black pepper
½ cup sake
⅓ cup mirin
¼ cup light brown sugar (adjust to taste)
½ cup white or yellow miso
2 tablespoons rice vinegar
1 teaspoon sesame oil
Nonstick cooking spray
Sliced scallions, for garnish
Sesame seeds, for garnish
Lime wedges, for serving
Instructions:
Prepare the salmon – Pat the salmon dry with paper towels, especially the skin side. Cut into four portions, slicing at an angle for an elegant presentation. Lightly season both sides with salt and pepper.
Make the misoyaki glaze – In a small, heavy-bottomed saucepan over medium heat, combine the sake and mirin. Bring to a boil and let it cook until the alcohol evaporates and the liquid reduces to about ¼–⅓ cup (approximately 5-7 minutes). Reduce the heat to medium-low and whisk in the brown sugar, miso, rice vinegar, and sesame oil. Continue cooking for 4-5 minutes until the mixture turns a light caramel color. If the glaze thickens too much, stir in a tablespoon or two of water. Keep warm.
Grill the salmon – Preheat an indoor grill pan to medium-high heat. Spray the salmon fillets with nonstick cooking spray on both sides. Grill for 4-6 minutes per side, or until the salmon is opaque and has developed beautiful grill marks. Cook to your preferred doneness.
Finish and serve – Remove the salmon from the grill and place it on a platter. Spoon or brush the warm misoyaki glaze over each fillet. Serve immediately over sushi rice and garnish with sliced scallions, sesame seeds, and a squeeze of fresh lime.
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FAQ
Can I use another type of fish?
Yes! Black cod, trout, or even halibut work well with this misoyaki glaze.
What if I don’t have mirin?
You can substitute mirin with a mix of dry sherry and a teaspoon of sugar.
Can I bake instead of grill?
Absolutely! Bake at 400°F for 12-15 minutes or until cooked through.
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