Miso and Agave Glazed Salmon

By • May 12, 2010 • 7 Comments

389 Save


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.

Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Comments (7) Questions (1)

Default-small
Default-small
Img_2447

over 2 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!

Mcs

over 2 years ago mcs3000

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

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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

Summer_2010_1048

over 3 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.

_lfp3245

over 3 years ago Sonali aka the Foodie Physician

I'm so glad you liked it!

_lfp3245

almost 4 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!

Dscn2828

almost 4 years ago JoanG

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