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Recipe for miso-Sriracha glazed salmon

Miso-Sriracha glazed salmon

You'll appreciate how much my husband Ted and I loved this miso-Sriracha glazed salmon when I tell you that we both licked every drop of the sauce off our plates. We did. Really. Held the empty plates up and licked them clean. The recipe comes from The Sriracha Cookbook, a surprise gift from Ted, and if every recipe turns out to be this good, then it was a gift well gifted. Everything except the salmon came right from the pantry. The glaze would be delicious on grilled or broiled chicken breasts, too.

Miso-Sriracha glazed salmon

Miso-Sriracha glazed salmon

From the pantry, you'll need: sesame oil, brown sugar, Sriracha, miso, reduced-sodium soy sauce, garlic.

From The Sriracha Cookbook, with minor adaptations. Serves 6; can be halved or doubled.


3 Tbsp sesame oil
1/2 cup firmly packed light brown sugar
1/4 cup reduced-sodium soy sauce
1/4 cup white miso paste
3 Tbsp Sriracha
1 clove garlic, minced
6 6-oz salmon fillets, about 1 inch thick
Steamed rice, to serve
Sliced green onions, for garnish (optional)


Preheat the broiler. Line a rimmed baking sheet with aluminum foil, and set aside.

In a small nonreactive mixing bowl, combine the oil, brown sugar, soy sauce, miso paste, Sriracha and garlic.

Place the salmon on the prepared baking sheet, and baste with the Sriracha mixture. Broil 6 inches from the flame, basting the fish once more after 2-3 minutes. Broil for a total of 6-10 minutes, depending on the efficiency of your broiler. (I have an infrared broiler; I cooked the fish for 5 minutes total.) Watch the fish carefully while you cook. The basting liquid is prone to smoking (or burning) because of the sugar in it.

Serve over steamed rice, and garnish with green onions.

[Printer-friendly recipe.]

More Sriracha recipes:
Nasi goreng (Indonesian fried rice), from The Perfect Pantry
Sriracha honey buffalo wings, from White on Rice Couple
Sriracha and crab Rangoon wontons, from Viet World Kitchen
Brussels sprouts with Sriracha, honey and lime, from Not Derby Pie

Miso-Sriracha glazed salmon is lick-the-plate good!

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Sriracha is such a wonderful chili sauce...we love it on everything but I never thought of the combination with miso. This sure is a must try recipe for me. Thanks!

So interesting that you mixed miso and Sriracha. The resulting flavors must be explosive. I can't wait to try this next time I ake salmon.

Gorgeous dish, Lydia! I've never even had Sriracha before. I know that Kalyn (and many others) loves it, too. Must find some Sriracha sauce in town at our upscale grocery. :-)


Momgateway, Nisrine: the miso turns the Sriracha into a thick glaze, with a bit of saltiness. It's a heavenly combination.

Shirley, my regular grocery store sells Sriracha in the aisle with Chinese foods, so check at your grocery store first. Our town is quite small, yet the store carries Sriracha (yay!).

I love using Sriracha. This looks so "plate-licking" good. I don't blame you!

I love the combination of miso & sriracha. This sounds very tasty! It would surely make a nice tofu glaze, too.

Reminds me of the miso-harissa combination on 101 cookbooks (http://www.101cookbooks.com/archives/roasted-delicata-squash-salad-recipe.html), which has inspired various concoctions in my kitchen--as will your recipe! I recently sauteed some pasta with kale & chickpeas & pepitas & artichoke hearts in miso & harissa and it was super tasty.

This recipe looks great. I love the idea of heating up the salmon with the Sriracha.

I love Miso and Salmon! You may have just answered the age old question of "what should I make for dinner tonight"

Only problem for me is I don't know if I can get the Sriracha, what would be a good substitute?

I adore salmon and this recipe looks fantastic. Ted sure does pick out great gifts

Oh wow, I can just imagine how fantastic this must taste!

Miranda, Jennifer, Kalyn: Oh yes, this is good. So good.

Deena, miso and harissa is another wonderful combination, and both would be delicious on tofu, which would absorb all of that wonderful heat.

Gourmet Getaway, you can substitute any Chinese chili sauce for the "heat" part of Sriracha. To make it more of a smooth sauce, try adding a tiny bit of ketchup or kecap manis.

I use Siracha Aoli to go on salmon. I have to be careful with it and use it sparingly due to having a condition that causes chronic dry mouth. I love the flavor, but the fire won't go away. It sure makes a pretty presentation though.

call me crazy but I am thinking finger-licking Asian spareribs!

I was thinking this could even stand up to beef! Though I love the color-plays with the salmon...

I would try baking this at 400 degrees so I wouldn't have to worry about burning. Would take 10 to 12 minutes, depending on thickness.

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