Miso-Glazed Baked Salmon
A salmon fillet marinated in a sweet miso-sake glaze and oven-baked until caramelised. Serve with rice and veg as a full meal.
- 400
- kcal
- 34g
- protein
- 18g
- carbs
- 18g
- fat
- 1g
- fiber
- 25 min
- time
Method
Make the marinade
Whisk the red or white miso, sake, soy sauce, vegetable oil, and sugar together until smooth and the sugar has dissolved.
Marinate the salmon
Coat the skinless salmon fillet (at least 1 inch thick, 5-6 oz) all over in the marinade. Cover and refrigerate — even 30 minutes helps, longer (a few hours) deepens the flavour.
30:00Heat the oven
Heat the oven to around 200°C / 400°F. Line a baking tray with foil or baking paper (the glaze burns onto the tray otherwise).
Bake
Wipe excess marinade off the skinless salmon fillet (at least 1 inch thick, 5-6 oz) so it doesn't scorch, place on the tray, and bake until just cooked through and the top is caramelised, about 10-14 minutes depending on thickness.
12:00Serve
Serve the fillet with rice and veg.
Notes
Around 400 kcal and 34g protein per serving (the marinade carries a lot of sugar, but much is discarded with the marinade rather than eaten - actual sugar absorbed is lower than the recipe total). Naturally lactose-free. Scaled to 1 serving - amounts rounded to practical kitchen measures (1/4 cup miso across 4 fillets = 1 tbsp each, etc.). Miso's sugars (plus the added sugar) scorch fast - wipe excess marinade off before baking and watch the last few minutes; caramelised, not burnt. Line the tray - the sticky glaze welds onto bare metal. A longer marinade (a few hours) gives a deeper flavour and silkier texture. Pull the salmon while just cooked and still moist in the middle. Adapted from a Serious Eats method; quantities scaled from the version the user makes.