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Miso Marinated & Baked Fish　魚の味噌漬け焼き

This healthy miso-marinated fish recipe is the perfect make-ahead Japanese dish for busy home cooks. With just a few simple ingredients, you can prepare salmon, cod, or any firm white fish in advance, and store it in the refrigerator for up to a few days. When you’re ready to eat, simply bake the fish—no extra prep needed.
In this recipe, you’ll also learn a key technique to prevent the miso marinade from burning, ensuring a beautifully caramelized finish and restaurant-quality flavor every time. This easy miso fish dish is ideal for weeknight dinners, and anyone looking for authentic Japanese flavors with minimal effort.
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Servings: 2 people
Ingredients Method Notes

Ingredients
  

  • 1/2 pound salmon filet
  • 1/2 pound cod filet
  • 1/2 tsp salt
  • 10 tbsp white miso (saikyo miso is recommended)
  • 1 tbsp sake
  • 1 tbsp mirin
  • 2 tsp sugar

Method
 

  1. Sprinkle salt on both sides of the fish, and let them sit for 10 minutes.
  2. Pat the fish dry with a paper towel.
  3. Mix 10 tbsp of white miso, 1 tbsp of sake, 1 tbsp of mirin, and 2 tsp of sugar, and coat the fish with the miso mixture completely. Leave in the refrigerator for 2-3 days.
  4. Wipe the miso off gently first with a knife. Then wipe with a paper towel.
  5. Bake at 400-425 fahrenheit for 10-15 minutes. Bake until the surface gets slightly dark and glossy.
    It's ready!  We hope you enjoy your "TOKYO  FLAVORS, NEW YORK STYLE" meal! Itadakimasu!

Notes

  • In addition to salmon and cod, Spanish mackerel (sawara) and tile fish (amadai) are excellent choices for this miso-marinated fish. 
  • You can reuse the same miso marinade 2 to 3 times. If you plan to reuse it, continue adding fresh fish within a short period so the mixture stays active. However, if the miso has been sitting untouched for several days after the first use, it’s best to discard it for freshness.
  • If you use regular white miso instead of saikyo miso, add a little extra mirin and sugar to balance the flavor, since regular white miso is slightly saltier and less sweet than saikyo miso.
  • If you have access to sake kasu (the paste-like byproduct of sake brewing), adding 2–3 tablespoons to the miso mixture gives the fish an even richer, deeper flavor. Please note that sake kasu contains some alcohol, so if you prefer to avoid alcohol, simply leave it out.
  • You can also cook the fish in a frying pan instead of baking. Add a small amount of vegetable oil, cook over medium heat until the bottom turns slightly dark, then flip and cover with a lid. Continue cooking until the fish is fully done and beautifully caramelized.