Miso- Glazed Salmon

OMG! This is incredible! I added 2 teaspoons of wasabi to give it a little zing. I will be making this again and again!

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Excellent, I cut the brown sugar by about ½ and added about two tablespoons of mirin. I also added about an inch of peeled and minced fresh ginger. We had two coho fillets that combined weighed ¾ pound. I removed the skin and used the sauce as a marinade for the fillets in the refridgerator for about an hour. Broiled them in a foil lined baking dish with the marinade over the fillets........Thank you Vino Girl

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Thanks for this recipe. I've been struggling to find something that our family will like. Hubby is not a big seafood fan. He said this was good and that he'd like to have it again! THANKS! I did find that the miso was very hard to find. (Took me longer to find the miso than to make the recipe.) Glad I did though. Miso was a little chunky, but that didn't alter the taste. I lined pan with foil and spooned glaze over fish at 5 mins and at the end. Wonder about the other review that suggested to add more miso to thicken; might try that next time. Served this over a bed of greens and put remaining (not much) glaze over greens. Made a nice dressing. Did not add chives. Thanks again, really happy to have this in my recipe binder!

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This was really tasty and easy to prepare. I forgot the chives though. I did reduce the brown sugar by half and added a tsp of wasabi.

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Very sweet but tasty. DH gave this 4 stars. Next time I am shooting for 5 by reducing the amount of brown sugar or adding something with a little zip to balance it out. Prep time and cook time was so quick, makes a great busy night meal. Thanks Vino-girl!

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Wonderful & incredibly easy! The family loved it & I cant wait to make it again! The only tricky part was finding the miso, I finally found it at an Asian grocery & it was cheap. ;)

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I made this a while back. Good but it's a little sweet for me. I love the miso flavor. Thanks for posting, Vino Girl.

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Good recipe. A little too much mixture for the amount of fish, but it's delicious. A keeper.

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Great recipe! I followed the ingredients but kinda just added the amount by feeling as I had four salmon fillets. I also added plum leaves and chopped some organic garlic and placed it on top. Instead of chives I used green onions. It tasted great! Thank you!

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I had a nice fillet of Norweigen skinless, boneless salmon, and wanted to make this last night with a few modifications. I was only cooking for one, and I simply used one tablespoon each of honey, rice wine vinegar and white miso - nothing else except green onions instead of chives to finish. (I love the sweet/sour/salty combo.) I broiled it in my toaster oven, which doesn't get quite as hot as the conventional ovens, in a small dish just big enough to hold the sauce near the salmon. May I say ONE OF THE BEST SALMON DISHES I'VE EVER HAD (and I used to live in Seattle :o) - perfectly cooked with no burning. Thanks for the inspiration to write my first review on Recipezarr ever.

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Oh my goodness, this is good! I made it according to the recipe, but will add some fresh grated ginger next time to give it a bit of spice. Mine burned a little, but we actually liked that :) Thanks for the great recipe Vino Girl - this is a keeper!

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This was good. I think I put in a bit too much miso though as it was a little salty. I stuck the salmon on the middle rack on the broil setting for about 8 minutes and then stuck it under the broiler for 1 minute or so. No burning! We all enjoyed it. Thanks!

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Loved it. We used Chilean sea bass and I broiled it for 7 minutes on 1st oven rack. Some of the pieces got really charred and I had to lower the temperature to 450. Next, I will use a lower rack. But it was still very delicious. Thanks!

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Good recipe but I too had problems with the glaze running off of the salmon while cooking. I think adding a bit more miso to thicken it up would help. The miso would also make it a bit saltier....and I like salt!

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This recipe is AMAZING. So delicious and extremely easy and fast to make! Everybody that i make this for loves it, especially the sauce!

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This was a very easy recipe. The sauce added a nice sweetness/saltiness to the salmon. My only complaint is that most of the sauce that ran off onto the pan burned while the salmon broiled. Some of the sauce on the salmon burned too. I don't really know how to prevent that. But the part that wasn't burned tasted very good.

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This was really surprising! When I first tasted the glaze it was very salty but once it caramelized on the fish under the broiler it was sweet and succulent! Very tasty dish! Thank you for sharing.

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Delicious! After eating Miso Salmon from the Cheesecake Factory I just had to find something similiar I could try at home. This recipe hit the spot! The only thing I changed was I used the splenda brown sugar blend and omitted the chives since my husband and kids are not big fans of them.

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