Uploaded December 2025 | Updated September 2026, 2 weeks ago
In this video, I'll show you how to make perfectly glazed miso salmon in just 10 minutes! This quick Japanese recipe delivers restaurant-quality results with crispy skin and a sweet-savory glaze. Perfect for busy weeknights when you need dinner fast!
🖨 PRINT FULL RECIPE: sudachirecipes.com/miso-glazed-salmon
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
✨My First Printed Cookbook: amzn.to/4j512pZ
📌 RECIPE DETAILS:
⏰ Time: 10 mins
👥 Servings: 2
🥕 Ingredients:
- 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
- finely chopped green onions
- toasted sesame oil for finishing
Miso Glaze
- 1 tbsp yellow miso paste (awase) or manually mix white and red at 50/50
- 1 tbsp sake
- 1 tsp grated garlic fresh or paste, avoid jarred garlic in oil
- 1 tsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp light brown sugar
💡MY RECOMMENDED PANTRY ITEMS, TOOLS & EQUIPMENT⬇️
amazon.com/shop/sudachirecipes
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/miso-glazed-salmon
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ COMMON QUESTIONS
Q: What exactly is the purpose of the sake in the glaze for this miso salmon? Could I use anything to substitute it?
A: Sake in here works in three ways by eliminating fishy odors, tenderizing the meat, and adding a subtle umami flavor. But because this recipe only calls for a small amount, you can substitute it with dry white wine, sherry, or water if you don’t have sake on hand.
Q: The flavor seems very strong. Is there a light miso sauce version out there?
A: This recipe follows the Japanese home-cooking principle that most dishes are meant to be eaten with plain steamed rice. The glaze is intentionally bold so that each bite of salmon seasons a mouthful of rice. Think of the rice as the “balancer,” not just a side. If you plan to serve this miso glazed salmon without rice (for example, with salad or roasted vegetables), reduce both miso and soy sauce when making the glaze. This keeps the flavor balanced and prevents the saltiness from overwhelming lighter accompaniments.
Q: My miso glaze burned last time. What went wrong?
A: Miso and sugar scorch quickly at high heat. Always brush the glaze after turning off the heat, letting residual warmth caramelize it gently. Think of it as “painting with heat,” not frying the sauce.
⏱ TIMESTAMPS
0:00 Intro
0:19 Make the miso glaze
1:18 Prep salmon fillets
2:31 Pan-fry the salmon
3:31 Apply the glaze
4:41 Plate and serve
5:14 Ingredients recap
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--------------------------------------------------------------------------
👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
#japanesefood #japaneserecipe #japanesecooking #salmondishes #salmonrecipes #salmon
In this video, I'll show you how to make perfectly glazed miso salmon in just 10 minutes! This quick Japanese recipe delivers restaurant-quality results with crispy skin and a sweet-savory glaze. Perfect for busy weeknights when you need dinner fast!
🖨 PRINT FULL RECIPE: sudachirecipes.com/miso-glazed-salmon
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
✨My First Printed Cookbook: amzn.to/4j512pZ
📌 RECIPE DETAILS:
⏰ Time: 10 mins
👥 Servings: 2
🥕 Ingredients:
- 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
- finely chopped green onions
- toasted sesame oil for finishing
Miso Glaze
- 1 tbsp yellow miso paste (awase) or manually mix white and red at 50/50
- 1 tbsp sake
- 1 tsp grated garlic fresh or paste, avoid jarred garlic in oil
- 1 tsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp light brown sugar
💡MY RECOMMENDED PANTRY ITEMS, TOOLS & EQUIPMENT⬇️
amazon.com/shop/sudachirecipes
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/miso-glazed-salmon
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ COMMON QUESTIONS
Q: What exactly is the purpose of the sake in the glaze for this miso salmon? Could I use anything to substitute it?
A: Sake in here works in three ways by eliminating fishy odors, tenderizing the meat, and adding a subtle umami flavor. But because this recipe only calls for a small amount, you can substitute it with dry white wine, sherry, or water if you don’t have sake on hand.
Q: The flavor seems very strong. Is there a light miso sauce version out there?
A: This recipe follows the Japanese home-cooking principle that most dishes are meant to be eaten with plain steamed rice. The glaze is intentionally bold so that each bite of salmon seasons a mouthful of rice. Think of the rice as the “balancer,” not just a side. If you plan to serve this miso glazed salmon without rice (for example, with salad or roasted vegetables), reduce both miso and soy sauce when making the glaze. This keeps the flavor balanced and prevents the saltiness from overwhelming lighter accompaniments.
Q: My miso glaze burned last time. What went wrong?
A: Miso and sugar scorch quickly at high heat. Always brush the glaze after turning off the heat, letting residual warmth caramelize it gently. Think of it as “painting with heat,” not frying the sauce.
⏱ TIMESTAMPS
0:00 Intro
0:19 Make the miso glaze
1:18 Prep salmon fillets
2:31 Pan-fry the salmon
3:31 Apply the glaze
4:41 Plate and serve
5:14 Ingredients recap
🎞️ RELATED VIDEOS YOU MIGHT LIKE
youtu.be/FgdPrbgbYAw
youtu.be/L9wJQYJyQbU
youtu.be/Zq89RbJljvI
🍱 RECOMMENDED JAPANESE RECIPES
youtube.com/playlist?list=PL8lncWEfRxGcmFWe2bDA9wLYRlzt8o0tg
youtube.com/playlist?list=PL8lncWEfRxGcI0cEWQELxhd6si9tNtVaW
youtube.com/playlist?list=PL8lncWEfRxGfY8aneIprLEn8_UbTriF7y
youtube.com/playlist?list=PL8lncWEfRxGfT-K_Fv7ba25x7w6eAbgsD
--------------------------------------------------------------------------
👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
#japanesefood #japaneserecipe #japanesecooking #salmondishes #salmonrecipes #salmon
