Miso-Mirin Glazed Salmon with Panko-Black Sesame Crust

May 19, 2011

For a few months last year I wrote a recipe column called “Rushed Recipes” along with one of my friends with the goal of creating quick, delicious recipes for med students with very little time to spend cooking.  This recipe was born out of that process.  It takes no more than 20 minutes to make and is delicious and very satisfying.

I learned the process of making this salmon from a Cook’s Illustrated video; it is foolproof.  I’ve used it several times and ended up with perfect salmon every time–perfectly cooked on the outside with just a hint of pink in the center.  It’s very important to use high quality salmon–it should smell fresh and slightly sweet.  There should be no hint of fishiness.  The salmon is prepared by cutting shallow slits on the skin side and then rubbed with olive oil and left to rest for a while.  It is placed on a preheated pan and cooked under the broiler so the salmon cooks from above and below and ends up with lovely crisp skin and a nicely browned crust and  smooth and creamy interior.

The end result with the crunch from the panko and the sesame seeds, the unctuous flavor of the salmon, and the sweet and savory of the glaze are wonderful.  Even the Lion (I’m a Hathi–elephant–so he’s a lion!) who claims to have always disliked salmon adored this preparation!  I’ve successfully converted him to a salmon lover!  Mama Hathi and Papa Hathi enjoy this preparation with tofu instead of the salmon.  They slather a bit of wasabi mayo onto toast and top it with the tofu.  It’s delicious!

Miso-Mirin Glazed Salmon with Panko-Black Sesame Crust

From at

Prep: Cook: Yield: serves 2Total:

Delicious, fatty salmon topped with a sweet and deeply savory miso-mirin glaze, and crunchy panko. A 10 minute, healthy satisfying meal.

You'll Need...

  • For the salmon:
  • 2 6-7 oz. Salmon Filets with skin on
  • 1/2 Tbsp. Extra Virgin Olive Oil
  • Salt and Pepper to taste

  • For the Glaze:
  • 1.5 Tbsp. Shiro (white) miso
  • 1.5 Tbsp. Mirin
  • 1 tsp. Soy Sauce
  • 1/2 tsp. Freshly Grated Ginger
  • 1/2 tsp. Freshly Ground Garlic

  • For the Panko Crust:
  • 1/4 cup Panko bread crumbs
  • 1/8 cup Black Sesame Seeds


  1. Preheat the oven to 425 F with an oven safe skillet in it that is large enough to hold both salmon filets comfortably.  Be sure to adjust the rack of the oven so that the skillet is only a few inches away from the broiler.
  2. While the oven is heating, cut shallow slits into the skin side of the salmon an inch apart and no more than 1/8 inch deep.  Rub the salmon all over with the olive oil then lightly salt and pepper the flesh side of the filet.
  3. To prepare the glaze, whisk together all of the ingredients.  Taste and adjust salt as necessary.
  4. Brush the glaze onto the fish in a thick layer.  Lay out the bread crumbs and the sesame seeds on a plate and dip the flesh side of the fish into the mixture.
  5. By this time the oven should be completely heated.  Carefully remove the skillet from the oven and change the setting of the oven to broil.  Lay the fish into the skillet skin side down.  You should hear a pleasant sizzle.  Put the skillet back into the oven under the broiler and broil the fish for 5-8 minutes (5 if you prefer it rarer, 8 for more fully cooked) until the flesh is no longer a translucent pink and the panko bread crumbs are golden brown.  Remove from the oven, let it sit for a couple minutes before serving.



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