This simple glaze combines salty and savory miso paste with sweet maple syrup. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated dish.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place oven rack about 6 inches from the heat source and preheat the oven's broiler.

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  • Whisk together miso paste, seasoned rice vinegar, maple syrup, and hot chili sauce in a bowl.

  • Brush an oven-ready skillet with vegetable oil.

  • Place salmon fillets skin sides down in the cold skillet. Place over medium heat and cook until the skin starts to sizzle, 2 to 3 minutes. Remove pan from heat.

  • Brush each salmon fillet with miso glaze. Place skillet under the preheated broiler and cook until the salmon is just cooked through and the top is browned, about 8 minutes.

  • Remove each fillet from the pan, separating flesh from the skin; leave the skin in the pan.

Nutrition Facts

365.3 calories; protein 30.5g 61% DV; carbohydrates 16g 5% DV; fat 19.3g 30% DV; cholesterol 82.5mg 28% DV; sodium 902mg 36% DV. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/13/2012
This sauce was actually pretty good, but too sweet for my taste, so I removed a star. Next time I will reduce the maple syrup to a teaspoon or so. Remember that the seasoned rice vinegar is also sweet. Instead of following these complicated instructions, I just poured the sauce over the fish, no marinating, & baked it in the toaste oven for 14 min or so. Maybe it didn't have the glazed effect but it didn't mess up my kitchen and it was easy. Read More
(12)

Most helpful critical review

Rating: 1 stars
03/28/2012
Would not make this again. There was not enough flavour for the time and mess. The pan was very difficult to clean and the oven now needs cleaning as well. Read More
(13)
57 Ratings
  • 5 star values: 39
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
03/27/2012
Would not make this again. There was not enough flavour for the time and mess. The pan was very difficult to clean and the oven now needs cleaning as well. Read More
(13)
Rating: 4 stars
04/12/2012
This sauce was actually pretty good, but too sweet for my taste, so I removed a star. Next time I will reduce the maple syrup to a teaspoon or so. Remember that the seasoned rice vinegar is also sweet. Instead of following these complicated instructions, I just poured the sauce over the fish, no marinating, & baked it in the toaste oven for 14 min or so. Maybe it didn't have the glazed effect but it didn't mess up my kitchen and it was easy. Read More
(12)
Rating: 5 stars
04/28/2012
This was great! Though we Cedar plank grilled it instead. Read More
(5)
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Rating: 5 stars
01/11/2015
Absolutely delicious! The caramelization from baking is wonderful. I didn't have salmon with skin on it so the only difference in the directions is I added olive oil to the pan for the initial step so the fish wouldn't stick. Don't eliminate the hot sauce. Adds wonderful flavor but not enough to be hot. Read More
(4)
Rating: 5 stars
10/28/2014
This was very delicious. I will make it again. I used king salmon, and will try it with sockeye next. I did use a cast iron pan and had it heated with the oil (instead of a cold pan) because we eat a lot of salmon, and I know how fun it is to clean the skin off the pan. It worked great and the skin came off both the pan and the salmon, but wasn't overcooked. Read More
(4)
Rating: 5 stars
08/02/2013
Absolutely loved this recipe. The second time I made it I added 2 teaspoons wasabi powder to the sauce and followed the rest of the recipe as is. SO good. The wasabi cut down a bit of the sweetness. Read More
(3)
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Rating: 5 stars
07/02/2014
Easy and delicious. Had a salmon fillet without skin and baked in 400F oven for 15 minutes (1inch thickness) and broiled for 2-3minutes. Read More
(2)
Rating: 5 stars
06/07/2015
Hubby dislikes salmon. Hubby loved this salmon! He calls it, "real salmon." LOL! Will make again & again for sure. I've made the glaze as is and with substitutions: shaoxing wine in place of rice vinegar & brown sugar in place of maple syrup... Very flavorful no matter the combination! I make this on "quick and easy" dinner nights so I've devised a way for effortless clean-up. I line a skillet with foil, oil the foil & begin cooking the salmon. Once the bottom has a good start, I then transfer the foil and salmon to a baking sheet to go under the broiler. The only dirtied items are now foil, which I toss, and the mixing equipment! Read More
(2)
Rating: 5 stars
07/19/2019
Love this. So simple. I used the unseasoned rice wine vinegar it is much better. I also baked it on parchment in a cookie sheet so much easier to clean and then all you do is toss the parchment. If you want it to be esthetically pleasing you can just put under the broiler to give it a bit of crust but not really necessary. Served this with sautéed Swiss chard which was nice and bitter and balanced the salmon really nicely Read More
(2)