Broiled Salmon with Miso Glaze

From EatingWell: Fall 2004, January/February 1998, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)

Versatile miso (fermented soybean paste) keeps for months in the refrigerator and adds instant flavor to soups, sauces, dips, marinades and salad dressings. In general, the lighter the miso, the milder and sweeter its flavor. Light miso is the key to the wonderful flavor of this salmon.

READER'S COMMENT:

"This is now a regular dish in our house! We love to make it for just us, or when a group of friends comes over! The Cheesecake Factory has something similar for 1600 cals, so to make it even better for an 1/8th of that is stupendous! Abby...

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11 Reviews for Broiled Salmon with Miso Glaze

09/23/2009

Anonymous

The salmon was delicious. The glaze was tasty and looked appealing.

Anonymous, Oxford, CT

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09/23/2009

Anonymous

It was easy to make and very good! It's really quick to make as well. Great recipe!

Yuki , Oklahoma City, OK

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09/23/2009

Anonymous

This was excellent! I finally was able to locate miso in my grocery store and this was the first recipe that I have made with it. It is a definite repeater in our house as we eat a lot of salmon.

Sally

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09/23/2009

Anonymous

I loved it, I might use a little less miso next time, would definately make again. I substituted dried ginger as I didn't have fresh on hand. Served with sauteed spinach.

Anonymous, Mpls, MN

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09/23/2009

Anonymous

Excellent! I made it for my book club and it was a total success. Although I was concerned that sauce might be too strong, I brushed a lot of it on the salmon. It was perfect. I was surprised at how the scallions added to the dish. Next time will have some extra scallions to pass around.

Anonymous, Chevy Chase, MD

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