Miso Glazed Salmon Recipe

This is a straightforward homemade version of Outback Steakhouse Miso Glazed Salmon — sweet, salty, and deeply umami, with a quick broil that gives it that golden top. Just 5 minutes of actual cooking, and it tastes like you ordered it fancy.

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Quick Summary

• Prep time: 5 mins
• Cook time: 5 mins
• Flavor: savory, sweet, umami bomb
• Great for: date night, pretending you’re a chef, weeknight wins

Why I Like This Recipe

Not gonna lie, I used to think salmon was boring. Like, eh. But this? This miso glaze changed everything. Five ingredients, throw it under the broiler, and somehow it tastes like something I paid $28 for. I make this when I wanna feel like I’ve got my life together (even if I don’t).

Ingredients

• ¼ cup red or white miso
• ⅓ cup sake
• 1 tbsp soy sauce
• 2 tbsp vegetable oil
• ¼ cup sugar
• 4 skinless salmon fillets (5–6 oz each, 1 inch thick)

How To Make Miso Glazed Salmon

1. Mix the marinade: Whisk miso, sake, soy sauce, oil, sugar in a bowl.
2. Marinate: Rub all over salmon. Throw it in a zip bag or container. Let it sit 30 mins minimum (up to 2 days if you’re planning ahead — ha).
3. Prep to broil: Heat your broiler. Line a pan with foil. Wipe off extra marinade (not all of it, just the puddles).
4. Broil time: 5 mins under the broiler. Keep an eye — edges char quick. Salmon should be warm in the middle, not dry.
5. Serve: Plate it while hot. Maybe over rice. Or just eat it straight off the foil. No shame.

Tips for Success

• Red miso = bolder flavor, white = sweeter. Pick your mood.
• Don’t skip the sugar — balances the salty stuff.
• Watch the broiler. It goes from perfect to charcoal in 20 seconds.
• Don’t marinate in metal — glass or plastic only.

Storage and Reheating

• Fridge: Wrap leftovers, 2–3 days max.
• Reheat: Oven low and slow or microwave with a damp paper towel. Not ideal, but works.
• Cold: Honestly? Tastes amazing cold the next day over salad or rice.

FAQs

Common Mistakes and How to Dodge Them

• Marinating in metal → no. Miso + metal = weird taste.
• Too much marinade left on fish → wipe the excess. It’ll burn.
• Overcooking → broilers are fast. Five minutes, maybe less.
• Using low-sugar miso mix → needs that sweetness or it’s just salty.
• Not letting it marinate → at least 30 mins. Don’t skip it. The flavor needs time.

Nutrition Facts (Per Serving)

• Calories: 300 kcal
• Total Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 70mg
• Sodium: 680mg
• Potassium: 400mg
• Total Carbohydrate: 8g
• Sugars: 6g
• Protein: 28g