Broiled Miso-Glazed Salmon

I found this recipe in early 2012 doing a search online for salmon recipes as part of my effort to try to introduce fish more often into my diet. I had tried several salmon dishes with Miso, but I liked this one in particular because it only calls for two Tbs. of Miso, while the others required substantially more. As Miso is high in sodium, I was happy to stick to this recipe, particularly because the outcome is great and it’s a snap to prepare. I’ve used both white Miso and red Miso in fixing this recipe (for this  blog, I happened to use red Miso, simply because that was the only option my grocery store offered). White Miso actually contains less sodium traditionally than red Miso, so if that is a concern, then by all means, go with the white variety.

Most grocery stores will carry Miso, usually in their Asian section, but you may have to ask someone on staff to help you find it if it’s not jumping out at you. When I first made this a few years back, I found the white Miso packaging on a shelf in the Asian aisle of my grocery store. Cut to just a few days ago, and my store had totally redone their Asian section, but I could not find any Miso whatsoever on the shelves. Once I asked someone at the store for help, they walked me over to the refrigerated section in their organic area and pointed out the refrigerated container of red Miso. Any Asian grocery store will carry Miso and probably countless varieties.

Here is what you'll need to prepare the broiled Miso-glazed salmon.
Here is what you’ll need to prepare the broiled Miso-glazed salmon.

Ingredients:

1/4 cup light brown sugar, packed

2 Tbs. low sodium soy sauce

2 Tbs. hot water

2 Tbs. Miso

4 six-oz. salmon fillets (for the purposes of this demonstration, I am using two fillets)

cooking spray

1 Tbs. fresh chives, chopped (honestly, when I make this, I sometimes skip the chives because they really don’t add substantial flavor, but the touch of color is nice. Try it the first time with the chives and if you decide they’re just unnecessary the next time, it will be our secret).

Preparation:

Turn your oven on to broil. Then combine the brown sugar, soy sauce, hot water and Miso into a small bowl.

Light brown sugar for the recipe.
Light brown sugar for the recipe.
The one quarter cup of packed light brown sugar.
The one quarter cup of packed light brown sugar.
First into the bowl is the brown sugar.
First into the bowl is the brown sugar.

It's easy to find low-sodium soy sauce these days.

It’s easy to find low-sodium soy sauce these days.

 

The first of two Tbs. of soy sauce joining the brown sugar.
The first of two Tbs. of soy sauce joining the brown sugar.
Adding in the hot water to the bowl.
Adding in the hot water to the bowl.

And now for our star ingredient, the Miso paste.

Here is the container of red Miso that I bought for the recipe.
Here is the container of red Miso that I bought for the recipe.
And now the Miso goes into the bowl.
And now the Miso goes into the bowl.

Stir the four ingredients together well with a whisk.

Get ready to whisk away.

Get ready to whisk away.

 

The Miso glaze is ready for the salmon.
The Miso glaze is ready for the salmon.

Now for our salmon. Lightly spray a shallow baking dish with cooking spray (make sure the pan can withstand broiler temps!).

It won;t take much, just a bit of cooking spray to coat the bottom of your shallow baking dish.
It won;’ take much, just a bit of cooking spray to coat the bottom of your shallow baking dish.
Here is the package containing the two salmon fillets I'm using in this recipe.
Here is the package containing the two salmon fillets I’m using in this recipe.

Place the salmon fillets in your lightly sprayed baking dish. Spoon the Miso mixture evenly over the fillets, making sure to save enough for basting during the broiling process.

The salmon, resting in the coated baking dish, awaiting...
The salmon, resting in the coated baking dish, awaiting…
...the spooning of the Miso glaze.
…the spooning of the Miso glaze.

Place the baking dish under the broiler for about ten minutes or until fish flakes easily with a fork. Baste your salmon twice with the Miso mixture during the broiling process.

Broiler, here we come!
Broiler, here we come!
Basting the salmon a few minutes into the broiling process.
Basting the salmon a few minutes into the broiling process.
After two bastings and broiled for about ten minutes, here are our Miso-glazed broiled salmon fillets.
After two bastings and broiled for about ten minutes, here are our Miso-glazed broiled salmon fillets.

Almost forgot the fresh chives!

You'll need one Tbs.of chopped fresh chives.
You’ll need one Tbs.of chopped fresh chives.

I used herb scissors to snip the chives to get my one Tbs.

Plate your salmon with your veggies, sprinkle the chopped chives over the salmon, and you’re ready to serve. Enjoy!

The end result: our broiled Miso-glazed salmon.
The end result: our broiled Miso-glazed salmon.

Nutritional Breakdown:

Serving size: I broiled salmon fillet

Per serving: Cal: 287; Total Fat: 7.9 g; Sat Fat: 1.4 g. Chol: 77.4 mg; Sodium: 704.5 mg; Carbs: 16.3 g; Pro: 35.9 g.

 

 

 

 

 

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