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Miso-Glazed Salmon
Ivan Orkin
Nathan Congleton / TODAY
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(27 rated)

The beauty of this dish is its simplicity. It only has five ingredients, but each plays a vital part in the recipe. The miso adds flavor, the sake and mirin season the fish, and the mayo promotes the development of a beautiful browned finish on the salmon.


    • 2 tablespoons miso paste, preferably white (shiro) or blended (awase)
    • 2 teaspoons Kewpie mayonnaise
    • 1½ teaspoons sake
    • 1/2 teaspoon mirin
    • One 12-ounce skin-on salmon fillet


1. Whisk together the miso, Kewpie mayo, sake and mirin in a small bowl. Coat the entire salmon fillet in the mixture and marinate for 20 minutes.

2. Preheat the oven to 350 F.

3. Line a baking sheet with a wire rack or piece of foil, then place the salmon on top, skin side down. Bake for 3-5 minutes, depending on the thickness of the fillet (3 minutes for a 1-inch-thick fillet; 5 minutes for a 2-inch piece).

4. Turn on the broiler and adjust the oven rack so that the fish sits about 6 inches below the heat source.

5. Cook for 4-5 minutes more, until the fish is nicely browned and just cooked through.