Broiled Salmon with Miso Glaze

Broiled Salmon with Miso Glaze

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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Potassium Low Calorie Low Carb Low Sat Fat Low Sodium

Serves Prep Time Total Time
4 15 min 25 min



  • 1 tablespoon sesame seeds
  • 2 tablespoon sweet white miso paste, (see Ingredient note)
  • 2 tablespoon mirin, (Japanese rice wine) (see Ingredient note)
  • 1 tablespoon reduced-sodium soy sauce, or tamari (see Ingredient note)
  • 1 tablespoon minced fresh ginger
  • A few drops hot pepper sauce
  • 1 1/4 pounds center-cut salmon fillet, cut into 4 portions
  • 2 tablespoon thinly sliced scallions
  • 2 tablespoon chopped fresh cilantro, or parsley

Cooking Instruction

Step 1

Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.

Step 2

Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.

Step 3

Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.

Step 4

Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.

Step 5

Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).


  • Serving: Per serving
  • Calories: 252
  • Carbohydrates: 7g
  • Fat: 10g
  • Protein: 30g
  • Dietary Fiber: 1g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 3g
  • Cholesterol: 78mg
  • Potassium: 730mg
  • Sodium: 432mg
  • Exchanges: 3 lean meat
  • Carbohydrate Servings: 1/2

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