5 Ingredients or Fewer

Miso-Sesame Salmon (or Arctic charr, black cod, or mahi-mahi)

April 17, 2016
Author Notes

I've made this a few times now, and along the way several mistakes and last-minute substitutions have actually improved the recipe. The following recipe is inspired by a few different miso-glazed fish recipes I found online, and all seem to be based on one by Chef Nobu Matsuhisa. Splurge on high quality fillets and you are 85-95% there. —Sadassa_Ulna

  • Serves 6
  • 6 fillets - 5 oz. each - of Arctic charr, black cod, salmon, or mahi-mahi
  • 1/3 cup any color miso (white is fancier but red is delicious too)
  • 1/4 cup mirin
  • 1/4 cup water (use sake if you have and/or like it)
  • 1/4 cup sugar
  • 1-2 tablespoons toasted sesame oil
In This Recipe
  1. Whisk together all ingredients (except fish) in a shallow glass or other baking dish (8" x 11" or so in size). No need to cook the marinade first (!!!)
  2. Place fish fillets, skin side down; spoon marinade over tops of fillets making sure all sides are coated.
  3. Cook under broiler on high rack until fish is opaque and tops are golden-brown, 7 to 9 minutes. [If tops get brown quickly, move dish to lower rack and switch oven to bake at 425 and bake five minutes or until done.]
  4. I have cooked this on the grill by marinating overnight and transferring to cedar planks (that have been soaked in water overnight). Delicious!

See Reviews

See what other Food52ers are saying.


Recipe by: Sadassa_Ulna

Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.