Miso Glazed Salmon

Miso Glazed Salmon created by Rita1652

You will love the taste of this salmon with it's sweet and savory glaze. Serve this with a side of steamed aromatic rice.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Preheat broiler.
  • Lightly spray rack in broiling pan with nonstick cooking spray.
  • In small bowl, mix miso, sugar, vinegar, ginger, and 1 tbls. of water; set aside.
  • Place salmon steaks on rack in broiling pan.
  • With broiling pan at closest position to source of heat, broil salmon 5 minutes.
  • Remove pan from broiler and spread half of miso mixture on salmon; broil 1 minute longer.
  • Remove pan from broiler; turn salmon over and top with remaining miso mixture.
  • Broil salmon 3 to 4 minutes longer, until miso mixture is bubbly and salmon flakes easily when tested with a fork.
  • Sprinkle with green onion before serving.
  • Makes 4 main dish servings.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
@Sharon123
Contributor
"You will love the taste of this salmon with it's sweet and savory glaze. Serve this with a side of steamed aromatic rice."

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  1. 932ninja
    Awesome! I did 2T of fresh ginger and used brown sugar. Delicious, thank you!!!!!
  2. advoc84kids
    This is one of my new favorites.. have made it 3 times now.. last night for a guest who raved about it. Wonderful is all I can say!
  3. MsHop808
    This was so easy to make and a hit at the party I just had. I added a bit more ginger, because I love ginger, and threw it on the grill in a foil envelope. YUM.
  4. Nose5775
    Delicious. The salmon was perfectly tender and the sauce flavorful. I happened to have skinless fillets, so I did turn them over, which I would do with steaks, but if I had the fillets with skin on, I wouldn't turn them.
  5. ellie_
    Delicious and even my fish-dislikers liked this fish since it had a wonderful sweet taste. I used salmon filets instead of the steaks and the timing was still right on target -- the only change I made was not flipping the fish over. Thanks for sharing!
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