Miso Glazed Salmon

Notes

Kenji's go-to. Charred, sweet, savory exterior — rare to medium-rare center. The miso does double duty: brines the flesh (keeps it moist) and acts as an insulator (lets the interior stay cool while the outside chars). Sugar + oil drive the caramelization. Five minutes under the broiler. That's it.

Toaster oven works great and doesn't blast the whole kitchen. Trick: prop the door open slightly with tongs — keeps the broiler element cycling on constantly instead of pulsing.

Can marinate up to 2 days ahead. 30 min minimum if you have time, cook immediately if you don't — both work.

Ingredients

• 4 skinless salmon fillets, at least 1 inch thick (5–6 oz each) — King salmon preferred
• ¼ cup red or white miso
• ⅓ cup sake
• 1 tbsp soy sauce
• 2 tbsp vegetable oil
• ¼ cup sugar

Instructions

Marinade

Whisk together miso, sake, soy sauce, oil, and sugar until smooth. Rub over every surface of the salmon fillets. Transfer to a zip bag or sealed container.

Cook immediately OR marinate in the fridge for 30 min up to 2 days. Longer = better moisture retention and flavor penetration.

Broil

Preheat broiler (toaster oven or regular oven) to high. Line a broiler pan with foil.

Wipe excess marinade off salmon — leave just a thin coating. Place on the foil-lined pan.

Broil until top surface is well charred and center is barely warm — about 5 minutes. Use the foil as a shield if one section is browning faster than the rest.

Pull when center hits 115–125°F (rare to medium-rare). That's the target. Don't overcook it.

Serve

Serve immediately. Rice is the classic move. Wilted greens alongside work well.

Nutrition (per serving, estimated)

• Calories: ~410
• Protein: 30g
• Fat: 15g
• Carbs: 18g

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.

Tips

• Thick fillets are non-negotiable — thin fillets cook through before the exterior chars. 1 inch minimum, up to 2 inches ideal
• Toaster oven trick: prop door slightly open with tongs → keeps element on constantly → better char
• Foil shield: if one corner is burning, fold the foil up as a tent over it while the rest catches up
• Target temp: 115–125°F center = rare to medium-rare. Pull it there, it carries over
• Make ahead: marinade does its job overnight — great for dinner party prep
• ~325 cal / 32g protein per fillet