Honey and Miso Glazed Salmon Fillets

Honey and miso-glazed salmon fillet is a wonderfully quick Japanese-inspired recipe that cooks quickly under a fiercely hot grill (broiler).

When I say quick, the glaze takes around 5-6 minutes to cook and can be done whilst the grill is heating, then the fish takes another 7-8 minutes to be perfectly cooked.

Grilled Glazed Salmon with Japanese Influences

I adore cooking with fish, and salmon is one of my favourites; as a result, I cook with it a lot.

It sits alongside big flavours really well, and I've used it in recipes as diverse as jerk salmon to an Indian salmon curry and harissa salmon, to a Thai salmon curry and Korean gochujang salmon.

Here, salmon fillets get some Japanese influences in the form of a simple honey and red miso glaze.

Very similar flavours to the ones that I use in my miso glazed tofu recipe.

It has a magical, sweet and umami flavour, and it cooks really quickly!

The glaze takes 5 or 6 minutes to bring together on the stovetop. Then the fish is cooked under a fiercely hot grill for 7-8 minutes, which creates a lovely sticky coating.

Grilled (broiled) fish may not be common, but it is a wonderful way to cook it. I use a similar technique in both my salmon tikka and Korean-influenced salmon recipes.

Frequently Asked Questions

Can I use a different type of miso?

I would avoid using white miso in this recipe; it is a lot milder than red miso, but you could substitute it with brown miso paste.

If you want to use white miso, then allow the glaze to cool (do not reduce it as much). Then you should marinate the fish for between 2 and 4 hours.

This will cure the fish a little, and you can probably reduce the cooking time by 30-45 seconds on each side.

Can I use a different type of fish?

This method and glaze are superb with oily fish, so you can use tuna, mackerel and even trout.

If you want to use white fish (which usually has a much more delicate flavour), substitute the red miso paste for white miso paste and follow the recipe as written.

Can I use skinless salmon?

Yes, although you will need to be very careful when flipping the fish in order to prevent it from breaking up.

Is there a substation for mirin?

Probably the best substitute for mirin is sake. However, if you don't have mirin, the sake will probably be a stretch too.

Another option, and one that is probably more achievable, is a mix of rice vinegar and sugar. Add 1½ tablespoons of vinegar to a bowl, then add ¼ teaspoon of sugar and stir until dissolved.

Serving Suggestions

I've served my honey and miso-glazed salmon fillets with my egg fried recipe in these pictures.

If you want to stick with something with a Japanese vibe, then this Japanese mushroom rice would work well too.

Noodles also make a wonderful side for this recipe.

You could use everything from my cold soba noodle salad to my sweet chilli noodles or even a plain chow mein.

You could even serve it with a Japanese cabbage salad, a traditional side for tonkatsu, it is also wonderful with the subtle bitterness of braised chicory.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Grill/broiler.
• Small 15cm or 6" saucepan.
• Mixing spoon.
• Grill pan.
• Basting brush.
• Weighing scales and or measuring spoons.