Miso-glazed salmon from Christopher Kimball's Milk Street Magazine, Jan/Feb 2019 (page 4)

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Notes about this recipe

  • hillsboroks on April 08, 2023

    We loved this miso glaze on our salmon but we did deviate from the recipe’s cooking technique. Rather than broiling it I used the Slow-roasted Miso Salmon recipe from The Kitchn and roasted our filet at 250F for 20 minutes and then broiled it for 2 minutes. We served it with the rest of the glaze and it was delicious.

  • Shewi128 on September 06, 2022

    If you want your salmon not to taste like salmon, this is the recipe for you. I love miso glazes and I don't love salmon, and this fit the bill. I did make some suggestions that were made on the Milk Street website: cut back on mirin by 1 tsp and substitute rice vinegar instead. It wasn't too sweet or salty, and it was nice and glazed on the outside. We did put salmon on the grill instead of under the broiler, which turned out great.

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