Salmon fillets marinated in a sweet white miso glaze, broiled until caramelised and lacquered, served over a tangle of roasted broccolini, sweet potato, and sesame.
Miso-glazed fish is one of those preparations that makes a Japanese technique immediately accessible to the home cook — a simple marinade of white miso, mirin, and sake transforms a salmon fillet into something deeply umami-rich, glossy, and caramelised at its edges in a way that feels simultaneously elegant and effortless.
The key is time: the miso marinade needs at least two hours of contact with the fish to penetrate beyond the surface, though overnight is better still. White miso (shiro miso) is the correct choice here — it is sweeter and more delicate than its red counterpart, allowing the natural flavour of the salmon to come forward while adding a savoury backdrop and the characteristic lacquer finish that makes this preparation so visually striking.
The fish must be broiled or grilled rather than baked — the intense direct heat is what caramelises the miso sugars and produces the slightly charred, sticky exterior that defines the dish. Watch it carefully: the line between perfectly caramelised and burnt is narrow, and the sugars in the miso move quickly from golden to bitter. The roasted vegetables are seasoned with sesame oil and rice vinegar, creating a warm salad that complements the rich fish without competing with it.
Calories: 490 kcal | Protein: 42g | Carbs: 35g | Fat: 18g | Fiber: 6g
Japanese Miso Salmon with Roasted Vegetables
2
servings15
minutes20
minutes490
kcalIngredients
•t2 salmon fillets (about 180g each), skin on
•t3 tbsp white miso paste
•t2 tbsp mirin
•t1 tbsp sake or dry sherry
•t1 tsp sesame oil
•t1 tsp honey
•t300g broccolini, trimmed
•t1 medium sweet potato, cubed
•t1 tbsp vegetable oil
•t1 tbsp rice vinegar
•t1 tsp sesame seeds
•t2 spring onions, thinly sliced
Directions
- Whisk together miso, mirin, sake, sesame oil, and honey. Pat salmon dry and coat all over with the marinade. Refrigerate for at least 2 hours, or overnight.
- Preheat oven to 200°C. Toss sweet potato with vegetable oil and roast for 15 minutes.
- Add broccolini to the tray, toss, and roast for a further 10 minutes until both vegetables are tender and slightly charred at the edges.
- Drizzle vegetables with rice vinegar and sesame oil. Season with salt.
- Line a baking tray with foil. Place salmon skin-side down. Scrape off excess marinade from the top.
- Broil under a hot grill for 6–8 minutes, watching carefully, until the top is deeply caramelised and the fish flakes when pressed.
- Serve salmon over the roasted vegetables, scattered with sesame seeds and spring onions.
Notes
- Do not skip scraping the excess marinade off the top before broiling — the thick miso will burn before the fish cooks.
The salmon is ready when it flakes easily at the thickest part but still has a slightly translucent centre — it will continue to cook briefly off the heat.
White miso is available in most supermarkets in the Asian foods aisle. Do not substitute red miso, which is significantly more intense.
This marinade works equally well on cod, black cod (the classic preparation), or firm tofu.
Storage
Marinated raw salmon can be kept in the fridge for up to 24 hours before cooking. Cooked salmon keeps for 2 days refrigerated and is best eaten the next day — it reheats well in a 160°C oven for 8 minutes or can be eaten cold flaked over rice or salad. The roasted vegetables keep for 3 days in the fridge and reheat well in a hot pan with a splash of sesame oil.
Serving Tips
Serve over steamed jasmine rice or soba noodles tossed with a little sesame oil and rice vinegar. A wedge of lemon on the side and a small bowl of pickled ginger complete the plate. The dish is substantial enough as a standalone dinner but works equally well as part of a shared Japanese-style spread alongside miso soup and edamame.
