Miso and Agave Glazed Salmon

By • May 12, 2010 10 Comments

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Author Notes: I've recently started using Agave nectar, a natural sweetener made from the agave plant that has many healthy properties. This dish is my version of one of my favorite restaurant dishes- miso-glazed black cod made famous by chef Nobu Matsuhisa at his restaurant Nobu. The first time I tried the dish, I fell in love with the tender, flaky fish and the complex flavors of the miso marinade. I like to make this dish with salmon- I think the richness of the salmon works nicely with the sweet marinade. I find that the key to cooking salmon is to not overcook it. I take it out of the oven when I think it is slightly underdone- it will continue to cook a little so that it's perfect when you're ready to eat. If you don't have agave nectar, regular sugar can be used (about 1 1/2 times the amount of agave nectar). Sonali aka the Foodie Physician

Serves 4

  • 1/2 cup light (shiro) miso
  • 5 tablespoons sake
  • 5 tablespoons mirin
  • 2 1/2 teaspoons grated ginger
  • 1 tablespoon light agave nectar
  • 1/4 cup canola or vegetable oil
  • 4 skinless, boneless salmon fillets
  1. Whisk the miso, sake, mirin, ginger, agave nectar, and oil together in a large, non-reactive dish or bowl. Add the salmon and coat with the marinade. Cover and refrigerate at least a few hours, ideally overnight.
  2. Preheat the oven to 400 degrees. Turn on the broiler. Place one oven rack under the broiler and another rack in the center of the oven.
  3. Wipe any excess marinade off the salmon fillets and place them in a baking dish. Place the dish on the top rack under the broiler and cook until the top of the fish is nicely browned, 3-4 minutes. Then move the dish to the center rack and bake until the salmon is cooked to desired doneness, about 8-12 minutes. Serve warm.

More Great Recipes: Salmon|Fish & Seafood|Entrees|Fish

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Comments (10) Questions (1)


12 months ago marsiamarsia

As a substitute for the agave nectar, how about adding a bit of tequila AND sugar, as tequila is made from the agave plant? Agave is what gives tequila its distinctive flavor, and the alcohol will burn off in the cooking.


over 1 year ago weshook

I made this a couple days ago with a few substitutions to accommodate my pantry. Delicious! and I used the leftovers the next day for an equally delicious yogurt dressed salmon salad.


over 1 year ago Lynette

Was looking for a different way to serve salmon. Have tried miso cod many times before and love it. Thought it would be Interesting with salmon. Turned out perfect with just the right amount of savory-ness and not over powering. Will definitely make again. Also broiled the skin with lots of kosher salt, until it was a very crispy chip. Yum!


almost 4 years ago gwennw

I make the original version of the recipe all the time using sea bass and brown sugar. I can't wait to try your version..it looks delicious!


about 4 years ago mcs3000

Made this today - so awesome. Can't wait to make it again. Thank you, @Sonali.


about 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmmm, yum. My younger son loves salmon. I'm making this soon!! ;o)


about 5 years ago Midge

I made this for dinner last night and loved it. Used white miso, which worked perfectly. Thanks for a nice recipe, Sonali.


about 5 years ago Sonali aka the Foodie Physician

I'm so glad you liked it!


over 5 years ago Sonali aka the Foodie Physician

Yes, white miso works great in this recipe. Let me know how it turns out if you decide to try it!


over 5 years ago JoanG

Will white miso work too? I love the combiantion of miso and agave nectra. Will try this out!