If you’re looking for a dish that’s simple, elegant, and full of umami flavor, this Miso-Glazed Fish will blow your taste buds away. Sweet, savory, and slightly smoky, the miso marinade penetrates the fish deeply, creating a glossy caramelized finish that melts in your mouth.
Inspired by Japanese restaurant classics, this recipe turns a handful of pantry staples into a stunning main course worthy of any dinner party — yet easy enough for a weeknight meal. Whether you’re new to cooking with miso or looking to elevate your seafood repertoire, this recipe delivers bold flavor with minimal effort.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Flavor Explosion: Miso, mirin, sake, and sesame oil combine for sweet-savory perfection.
- Restaurant-Quality at Home: Replicates the glossy finish and rich taste of Japanese grilled fish.
- Quick & Easy: Active cooking time is minimal — perfect for busy nights.
- Make-Ahead Friendly: Marinade does the work while you relax.
- Versatile: Works with salmon, cod, trout, or Arctic char.
- Crowd-Pleaser: Elegant enough for guests, satisfying enough for family dinner.
Unlike other fish marinades that overpower the natural flavor, this miso glaze complements and enhances, locking in moisture while delivering a beautiful golden crust.
Ingredients Needed
For the Marinade
- ¼ cup mirin – A sweet Japanese rice wine, adds balance and caramelization.
- ¼ cup sake – Enhances depth; you can substitute with dry white wine if needed.
- 3 tbsp white or yellow miso paste – Fermented soybean paste with rich umami flavor.
- 1 tbsp sugar – Balances the saltiness of miso and helps the glaze caramelize.
- 2 tsp dark sesame oil – Adds toasted nutty aroma and finish.
For the Fish
- 4 fillets (6 oz each) of salmon, black cod (sablefish), Arctic char, trout, or mahi-mahi – Choose skin-on for best texture and presentation.
- Neutral oil for greasing foil or grill grates
How to Make Miso-Glazed Fish
Step 1: Prepare the Miso Marinade
In your smallest saucepan, combine mirin and sake. Bring to a quick boil over high heat and allow it to boil for just 20 seconds. This step burns off the sharp alcohol flavor while concentrating the sweetness.
Reduce the heat to low and whisk in the miso paste and sugar. Continue whisking gently over medium-low heat — do not boil — until the sugar completely dissolves and the mixture is smooth and glossy. Remove from heat, stir in sesame oil, and let cool.
Pro Tip: Avoid boiling the miso; high heat can destroy its delicate fermented flavor.
Once cooled, transfer the marinade to a wide, shallow glass or stainless steel dish — large enough to hold the fillets in a single layer.
Step 2: Marinate the Fish
Pat the fish fillets dry with paper towels to help the glaze stick better. Rub or brush the miso marinade generously over each piece, coating both sides. Place the fillets in the dish with remaining marinade and turn to coat.
Cover with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours for maximum flavor penetration.
Mini Tip: The longer the marination, the deeper the umami-rich flavor. Just don’t go over 24 hours to avoid salt curing.
Step 3: Prep for Cooking
When ready to cook, preheat your broiler or grill. For broiling, line a sheet pan with foil and lightly oil it to prevent sticking.
Remove the fish from the marinade and gently shake or tap each fillet to remove excess glaze — too much on the surface may burn. If broiling, place the fish skin-side up; if grilling, place it skin-side down.
Visual Cue: The marinade should coat the fish like a thick lacquer, not drip off.
Step 4: Cook Until Caramelized
Place the fish under the broiler or on the grill, about 6 inches from the heat source.
Broil or grill for 2–3 minutes per side, or until the glaze starts to bubble, brown, and char in places. Watch closely to prevent burning.
If the fillets are thick, transfer them to a 400°F (200°C) oven for another 4–5 minutes to finish cooking. The fish is done when it flakes easily and is just opaque in the center.
Pro Tip: Don’t overcook — the fish should be moist and flaky with a lacquered surface.
Serving and Storage Tips
Serving Suggestions:
- Serve over steamed jasmine rice or fluffy white rice to soak up the glaze.
- Add a side of quick-pickled cucumbers or sautéed bok choy for freshness.
- Garnish with toasted sesame seeds, scallions, or a drizzle of sesame oil.
Storage:
- Refrigerate leftovers in an airtight container for up to 2 days.
- To reheat, gently warm in a covered pan over low heat or use a 300°F oven for 5–7 minutes. Avoid microwaving, which can dry the fish.
- Freezing is not recommended, as the miso glaze can separate and fish texture may degrade
Helpful Notes
- Substitute Alert: No sake? Use dry white wine or rice vinegar (reduce by half).
- No mirin? Try a mix of rice vinegar and sugar (3 tbsp vinegar + 1 tbsp sugar).
- Low-sodium version: Use low-sodium miso and reduce sugar to taste.
- Make it spicy: Add a teaspoon of grated ginger or a dash of chili paste to the marinade.
- More char? For a restaurant-style finish, torch the glaze lightly after broiling for extra caramelization.
Conclusion
This Miso-Glazed Fish recipe delivers a stunning balance of sweet, salty, and savory, with a melt-in-your-mouth texture and a caramelized glaze that’s truly addictive. It’s everything you want in a showstopping seafood dish — minimal effort, maximum flavor.
Whether you’re making dinner for two or meal-prepping for the week, this recipe will become a go-to in your kitchen. Best of all, it’s flexible, fast, and foolproof.
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Did you add ginger or spice it up? Let us know what twist you tried!
Frequently Asked Questions (FAQ)
Can I use frozen fish?
Yes! Just thaw the fish completely and pat it very dry before marinating. Moisture can prevent the glaze from adhering properly.
Is this recipe gluten-free?
Traditional miso and mirin often contain gluten. To keep it gluten-free, choose certified gluten-free miso and use tamari instead of soy sauce (if you modify the recipe further).
Can I use red miso instead of white?
Red miso is much saltier and stronger in flavor. If substituting, reduce the quantity and add a bit more sugar to balance it.
Why did my glaze burn?
If the glaze was too thick or not wiped off slightly before broiling, it can burn. Always remove excess marinade and cook a few inches from the heat source.
Can I meal prep this recipe?
Absolutely! Marinate the fish up to 24 hours in advance. You can even cook it and enjoy cold over salads or rice bowls later in the week.
Miso-Glazed Fish
Ingredients
Method
- In a small saucepan over low heat, combine the mirin-style seasoning, miso paste, and sugar. Whisk gently until smooth and glossy, making sure not to boil. Remove from heat and stir in the sesame oil. Let cool.
- Pat the fish fillets dry. Spread the cooled miso marinade evenly over both sides of each fillet. Place in a shallow dish, cover, and refrigerate for at least 2 hours or up to 24 hours.
- Preheat the broiler or grill. Line a baking sheet with foil and lightly grease it. Remove fish from the marinade and gently wipe off excess glaze to prevent burning.
- Broil or grill the fish about 6 inches from the heat source for 2–3 minutes per side, until caramelized and lightly charred. If needed, finish in a 400°F (200°C) oven for 4–5 minutes until the fish flakes easily.