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Miso Glazed Pan-Fried Salmon Recipe

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3.9 from 35 reviews

This pan-fried Miso Glazed Salmon features tender salmon fillets coated in a savory, slightly sweet miso glaze. The salmon is first seasoned and lightly coated with starch, then pan-fried to perfection with crispy skin, and finished with a rich miso glaze that adds depth of flavor. Garnished with finely chopped green onions and a drizzle of toasted sesame oil, this dish pairs beautifully with plain rice and miso soup for a classic Japanese-inspired meal.

  • Total Time: 17-18 minutes
  • Yield: 2-3 servings

Ingredients

Miso Glaze

  • 1 tbsp yellow miso paste (awase) or a manual mix of white and red miso (50/50)
  • 1 tbsp sake
  • 1 tsp grated fresh garlic (or garlic paste; avoid jarred garlic in oil)
  • 1 tsp Japanese soy sauce (koikuchi shoyu)
  • 1 tsp light brown sugar

Salmon

  • 300 g salmon fillets, skin-on (typically 2-3 fillets) or trout
  • 2 pinches salt
  • 1 tbsp potato starch (katakuriko) or cornstarch
  • 1 tbsp cooking oil (neutral oil suitable for frying)
  • Finely chopped green onions, for garnish
  • Toasted sesame oil, for finishing

Instructions

  1. Prepare the miso glaze: In a small bowl, combine 1 tbsp yellow miso paste, 1 tbsp sake, 1 tsp grated garlic, 1 tsp Japanese soy sauce, and 1 tsp light brown sugar. Mix until smooth and well combined to form the miso glaze.
  2. Preheat the pan and prepare salmon: Heat a frying pan over medium-high heat. Meanwhile, rinse 300 g of salmon fillets under cold water and thoroughly pat dry with kitchen paper to remove excess moisture.
  3. Season and coat the salmon: Sprinkle both sides of the salmon fillets with 2 pinches of salt. Then evenly coat each fillet with 1 tbsp potato starch or cornstarch. This will help achieve a light crispy exterior when frying.
  4. Pan-fry the salmon: Once the pan is hot, add 1 tbsp cooking oil and swirl to coat. Place the salmon fillets skin side down in the pan and fry undisturbed for about 3 minutes to crisp the skin.
  5. Flip and finish cooking: Turn the fillets over and fry the other side for 2 minutes, or until the salmon reaches an internal temperature of 52°C (126°F). Thicker fillets may require additional time. Use kitchen paper to carefully absorb any excess oil from the pan.
  6. Apply the miso glaze: Turn off the heat. Using a pastry brush, evenly brush the miso glaze over all surfaces of the salmon. If you don’t have a brush, pour the glaze into the pan and gently move the salmon around to coat both sides.
  7. Plate and garnish: Transfer the glazed salmon to plates. Drizzle a little toasted sesame oil on top and sprinkle generously with finely chopped green onions. Serve immediately with plain rice and miso soup for a complete meal. Enjoy!

Notes

  • Use fresh grated garlic rather than jarred garlic in oil to preserve brightness and avoid off-flavors.
  • Potato starch or cornstarch helps create a light crust on the salmon without overpowering the delicate fish.
  • Maintaining the salmon’s internal temperature at 52°C (126°F) ensures it remains moist and tender with a slightly rare center.
  • If Japanese ingredients like awase miso or koikuchi shoyu are unavailable, substitute with familiar equivalents such as blended white/red miso and regular soy sauce respectively, noting slight flavor differences.
  • Use a neutral oil with a high smoke point for frying, such as canola or vegetable oil.
  • Toasted sesame oil is added at the end for aroma but is not used for cooking to prevent burning.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 7-8 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://allyumcooks.com/miso-glazed-pan-fried-salmon-recipe/