One-Pot Wonders

Miso and Agave GlazedĀ Salmon

May 12, 2010
3 Ratings
  • Serves 4
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

What You'll Need
  • 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.
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16 Reviews

mariacecilia June 18, 2019
Question for you: the instructions say to preheat the oven to 400 degrees, then to turn on the broiler. Next you broil the fish for 3-4 minutes before moving to the middle rack to bake for the remaining time. So, do you turn off the broiler once you remove the fish from the top rack, and re-set the oven temp to 400? If not, are you saying to "bake" the fish for 8-12 minutes with the broiler function on? Seems that would result in wildly overcooked fish. Please clarify if you would. Thanks!
Sonali A. June 19, 2019
Hi, sorry for the confusion. I usually preheat the broiler and cook the fish under the broiler for a few minutes until nicely browned. Then I move the fish to the middle shelf of the oven and let it continue to cook another few minutes until done.
Sonali A. June 19, 2019
Another option is to cook the fish at 400 degrees on the top shelf of the oven the entire time- you will get similar results.
mariacecilia June 20, 2019
Thanks, Sonali!
Alexandria October 30, 2018
Made this for my husband a couple of times and we loved it!
I'd like to make it for a dinner party in a couple weeks.
I'm thinking of using about a 2 lb fillet - how should I alter the recipe and cook time to accommodate such a large fillet?

Sonali A. November 2, 2018
So glad you like it! I think you can still put it under the broiler for 3-4 minutes until browned but then when you move it to the middle rack, you may need to cook it for slightly longer than 8-12 minutes. I like my salmon pretty rare so I would keep a close eye on it to prevent it from overcooking.
marsiamarsia September 7, 2014
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.
weshook May 26, 2014
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.
Lynette April 30, 2014
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!
gwennw September 21, 2011
I make the original version of the recipe all the time using sea bass and brown sugar. I can't wait to try your looks delicious!
mcs3000 July 27, 2011
Made this today - so awesome. Can't wait to make it again. Thank you, @Sonali.
AntoniaJames August 6, 2010
Mmmm, yum. My younger son loves salmon. I'm making this soon!! ;o)
Midge August 6, 2010
I made this for dinner last night and loved it. Used white miso, which worked perfectly. Thanks for a nice recipe, Sonali.
Sonali A. August 8, 2010
I'm so glad you liked it!
Sonali A. May 14, 2010
Yes, white miso works great in this recipe. Let me know how it turns out if you decide to try it!
JoanG May 14, 2010
Will white miso work too? I love the combiantion of miso and agave nectra. Will try this out!