The guys and I are big fans of fish year-round, but we eat it more often during Lent when our family skips meat on Fridays. Fish is one of my favorite proteins because it lets me pull together a polished, delicious meal quickly and with minimal fuss.
Few fish dishes take longer than 30 minutes to prepare, and many are done in far less time. When cooked properly, fish is convenient and healthy—perfect for busy weeknights or last-minute guests.
Blood Orange Miso Glazed Broiled Salmon is a great example. The glaze takes roughly the same amount of time to make as the salmon takes to cook, so the whole dish comes together fast.
You won’t be cooking the salmon more than about 10 minutes—any longer and it risks drying out—while the glaze is ready in about 10 minutes from start to finish. That makes this a nearly magical 20-minute meal.
The flavor is memorable: a Japanese-inspired blood orange and miso glaze that’s flavorful yet delicate. The honey, ginger, garlic, sake, and soy sauce add bright layers without overpowering the fish. The result is both beautiful and elegant enough for unexpected dinner guests.
Broiled Salmon
I prefer to broil salmon using fresh fillets or frozen fillets that have been fully thawed. Thawing is simple: follow package directions or place individually frozen filets in a bowl of cool water for about an hour if you’re short on time.
Red miso is whisked into the glaze at the end because extended high heat can diminish miso’s nuanced flavors and healthful properties. If you add miso at the beginning, the glaze will still work, but it will lose some of its subtlety.
I use red miso for this glaze; I haven’t tested yellow or white miso for this specific recipe. I buy miso from an Asian market or a trusted online source.
Salmon is commonly overcooked. Aim for an internal temperature of 130°F in the thickest part of the fillet. After removing it from the oven, residual heat (carry-over cooking) will bring it to about 140°F—the ideal temperature for moist, flaky salmon. At this point the fish will flake easily with a fork while remaining tender in the center.
If the glaze hasn’t fully caramelized when the salmon reaches the right temperature, you can use a kitchen torch to quickly caramelize the top from about 2–3 inches away. I also like to finish the dish with a sprinkle of white and black sesame seeds for texture and visual appeal.
A light dusting of shichimi togarashi (Japanese seven-spice blend) is a delicious optional garnish. The roasted orange peel in the togarashi echoes the blood orange in the glaze, and a hint of spice helps lift the other flavors.
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Blood Orange Miso Glazed Broiled Salmon
Rebecca Lindamood
Pin Recipe
Ingredients
For the Blood Orange Miso Glaze:
- The juice of two blood oranges, strained
- 2 tablespoons mild honey
- 1-inch piece fresh ginger, grated
- 1 clove garlic, grated or pressed
- 1 tablespoon sake
- 1 teaspoon soy sauce
- 2 tablespoons red miso
Also needed for the Salmon:
- 1–2 pounds boneless, skinless salmon fillets
- Non-stick cooking spray or neutral oil for brushing
- Sliced green onions for garnish
- Black and white sesame seeds for garnish
Optional but tasty:
- Shichimi Togarashi (Japanese seven-spice)
Instructions
To Make the Glaze:
- Combine the blood orange juice, honey, grated ginger, garlic, sake, and soy sauce in a small heavy‑bottomed saucepan. Bring to a boil over medium‑high heat and reduce until the mixture is syrupy and reduced by about half. Remove from heat and whisk in the red miso until smooth.
To Make the Blood Orange Miso Glazed Broiled Salmon:
- Preheat the broiler with a rack about 6 inches from the heat source. Line a rimmed sheet pan with heavy‑duty foil and lightly oil or spray with non‑stick spray. Place salmon fillets on the pan and spoon about a teaspoon of glaze over each piece, spreading it evenly. Broil about 3 minutes.
- Carefully turn the fillets, spoon more glaze over the tops, and broil another 3 minutes. Spoon remaining glaze on the salmon and broil 2–3 more minutes, or until the thickest part of the fillet reaches 130°F or the fish flakes easily with a fork.
- If you prefer more char, briefly pass a kitchen torch over the glaze to caramelize. Serve hot, garnished with sliced green onions, black and white sesame seeds, and a sprinkle of shichimi togarashi if desired.
If you enjoyed this Blood Orange Miso Glazed Salmon, you might also like Smoked Salmon Pasta Salad—a satisfying meal on its own or a great side for grilled meats. If you prefer a different method, try air fryer salmon for a quick, reliable result.
Other tasty salmon recipes worth trying include mojo-marinated salmon and crispy honey soy glazed salmon with Asian noodles—both offer different but equally delicious flavor profiles.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.