Broiled Salmon with Miso Glaze

This was a great recipe! Typically, I make soup with the miso paste in my refrigerator and this was a nice surprise. I dressed the salmon with the glaze on some foil then slid the foil with the salmon off the pan and put the pan under the broiler on high. Then I slid the foil with the salmon back onto the pan and under the broiler, 4 inches away from heat source. I would recommend watching it like a hawk and keep the door to the oven slightly open during the process. Depending on the thickness of your salmon filets and how cooked you like your salmon, the time could vary. I don't like salmon well-done. So for me, 1 inch thickness or less, I would do 4-5 min instead of 6-8, for example. Thanks again!

A great new flavor for salmon, also easy. I used dark miso an it was still great

This was delicious. I paired it with charred, garlic broccoli, and it was perfect. I didn't make any changes to the recipe.

I’m confused as to how no one else’s miso burned? I only broiled it 6 mins in the upper third of the rack and it was completely black... I don’t even think my family will pick off the burnt part and eat it. Sad.

This recipe was delicous. I didn't have any miron but I used 1 Tbsp apple cider vinegar, 1 Tbsp of water and 1/2 tsp honey as a replacement. I also used a dark miso. I will for sure make this again as I'm always looking for ways to keep salmon interesting.

I wanted to love this recipe but unfortunately, nobody in my family (including me) liked it. The main comment was that it was way over-seasoned. I think a very light basting of the fish might work before broiling, but there are a lot of flavors competing and really, you just want the taste of the fish coming through.

10 out of 10. This is an amazing meal. Follow it directly and you will not be disappointed. Incredible umami flavor to this salmon. Had it with rice and green beans and it was one of the best meals I've had in a long time. WELL DONE! I wonder if this would be good on chicken as well?

Awesome This marinade/ glaze is so great that I use it for all types of fish, like whiting or corvino as well. I skip the sesame seeds and use red miso instead of the white, which has a more intense flavor. Pros: easy, juicy, flavorful Cons: Miso sometimes hard to find

This was delicious! I didn't have mirin so I used rice vinegar, and brown rice miso. I served it with steamed broccoli and brown rice and it was a hit with the whole family! I will definitely make it again! Elisa, Switzerland