Fish/Seafood Uncategorized

Miso Glazed Salmon with Wasabi Mashed Potatoes and Sunomono

This miso glazed salmon attains the perfect balance between sweet and savory. The salty, flavorful miso meshes with the sweet sake to create a truly scrumptious salmon with a beautiful caramelized top layer. It tastes as lovely and clean as it looks, and it’s easy to make. 

Serve the miso salmon with my wasabi mashed potatoes and sunomono for an easy and satisfying weeknight meal, or ditch the night out at a Japanese restaurant for a night in with friends. The food will be just as good and made with love.


4 small wild salmon filets 

2 Tbsp. white miso paste

1 Tbsp. mirin

1 Tbsp. soy sauce

1 Tbsp. sake

2 tsp. toasted sesame oil

Salt and pepper

Green onions, sliced 

Mix together white miso paste, mirin, soy sauce, sake, and toasted sesame oil in a glass bowl with a lid. Add the salmon, cover, and marinate in the refrigerator for one hour. 

Preheat the oven to 425 degrees. Gentle wipe of excess marinade from the salmon and place salmon filets skin-side down on a baking sheet lined with foil. Season with salt and pepper. Bake for about 10 minutes, or until the salmon is cooked through. 

Top with green onions and serve.

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