King Salmon with Miso Glaze

October 4, 2013

Salmon! A perfect, magical fish that can be enjoyed a million ways. This is one of my favorites, it's easy and impressive, and the gingery-salty-miso is a lovely balance to the richness of the fish. 


Fishwife’s Wild King Salmon with Miso Glaze

(Serves 4)


  • 1 Tablespoon white miso paste (available from Asian and health food markets)

  • 2 Tablespoon white vinegar (any kind)

  • 1 Tablespoon soy sauce

  • 1 ½ Tablespoon minced or grated, peeled fresh ginger

  • 4 6-ounce salmon filets  

  • 1 Tablespoon sesame seeds, lightly toasted

  • 2-3 scallions, finely sliced

  • 3 T chopped cilantro

  • lemon wedges

  • Beer or wine, for the chef 



  1. To toast sesame seeds: put them in a thin layer in a small frying pan and heat on medium until they turn color.  When slightly browned, remove from heat and put into a bowl to stop cooking. Watch them close, these suckers can burn fast!

  2. Preheat broiler and put the salmon skin-side down on a baking sheet. No need to oil the pan, this gorgeously oily fish will slide right off its own skin and onto the plate.  (note: tinfoil is pictured here, but it's not really necessary.)

  3. In a small bowl combine the miso, vinegar, soy sauce and ginger, whisking until smooth.  Liberally brush salmon filets with the glaze, then broil about 8 minutes until it is golden on top and opaque in the middle.  Do not turn over the fish, just let it get golden in there.

  4. Slide a spatula under the salmon filet and slide it off the pan, leaving the skin behind. Top with toasted sesame seeds, scallions and chopped cilantro.  Excellent with brown rice and stir-fried bok choy.

  5. Cheers!  Now put that loveliness in your mouth and consider the incredible journey it made to get to your table. Ain't life grand!

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