Miso Glaze

If you are looking for a delicious and quick way to add more fish to your diet, you have to try my quick miso glaze. You can use this on anything from salmon, to white fish, to chicken, or even veggies! Fish and seafood are important parts of a well balanced healthy diet. Did you know that consuming seafood twice a week can help reduce the risk of dying from heart disease by 36%? I love fish and have been trying to incorporate it more into our diets as Bryan wasn’t always the biggest fan of cooked fish. He could eat sushi like it is going out of style but cooked…not so much. It took me years to come around to salmon because I had it cooked poorly one time and it ruined it for me for a while. Surprisingly that fish that Bryan asks for the most is salmon. I have a few quick recipes for salmon that we use often including maple-cayenne, but when I came across some gluten-free miso (be sure to read the ingredients), I was beyond excited and immediately made this glaze.

This recipe can be made in less than 15 minutes (depending on the thickness of your fish fillet), perfect for a weeknight meal. I use my broiler primarily to cook fish because I love how fast it is and how you get a nice little “crust” on the top. My glaze consists of only a few ingredients and lends a nice sweet and salty flavor to anything you add it to.

Miso Glaze

Course: Sauce
Servings: 4 servings


  • 1 Tbs White Miso
  • 1 Tbs Hot Water
  • 1/4 tsp Black Pepper
  • 1 Tbs Low Sodium Tamari
  • 2 Tbs Brown Sugar (light or dark)


  • In a small bowl, add white miso and hot water, whisk to combine and thin out the miso
  • Once mixed well, add in remaining ingredients and whisk well
  • If using on fish, add about 1 teaspoon of the mixture to each fillet of fish, broil. Half way through (4-5 minutes depending on the thickness of the fillet), remove fish from oven and evenly baste the fish again with the remaining glaze, return to brioler and broil for an additonal 4-5 minutes until fish is cooked trough (easily flaked with a fork)


  • Recipe makes enough for about 1 pound of fish or four fillets.
  • Can be used on salmon, white fish, vegetables, chicken, potatoes, etc.

July 14, 2020 at 9:00 am | Chef's Corner, Culinary, Dairy-Free, Egg Free, Gluten-Free, Peanut Free, Recipe, Shellfish Free, Tree Nut Free, Uncategorized, Wheat Free | No comment

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