Some dishes are simple to make but taste like they belong in a high-end restaurant—miso glazed cod is one of them.
The first time I had it, I was surprised by how effortlessly the miso marinade transformed the fish into something deeply flavorful, almost buttery, with a perfect balance of savory, sweet, and slightly caramelized goodness.
What makes this dish stand out is how the silky cod soaks up the umami-rich miso glaze, resulting in a deeply flavorful yet incredibly light meal.
With a short marinating time and a quick broil, you can enjoy restaurant-quality miso glazed cod at home without any complicated techniques.
Why This Miso Glazed Cod is a Must-Try
This dish delivers incredible flavor with minimal effort. The glaze adds layers of depth while the high heat of broiling gives the fish a beautiful golden caramelization.
- Deep, Rich Umami Flavor – Miso paste brings a natural savoriness, balanced by the sweetness of honey or mirin.
- Perfectly Tender Texture – The marinade keeps the cod moist and flaky as it cooks.
- Quick and Easy to Make – A short marinating time and a fast broil make this a weeknight-friendly meal.
- Pairs Well with Any Side – Serve with steamed rice, stir-fried veggies, or a fresh salad for a complete meal.
Key Ingredients for the Best Miso Glazed Cod
Each ingredient in the miso glaze plays a role in creating the perfect balance of flavors.
- Cod Fillets – Firm, flaky white fish that absorbs the glaze beautifully.
- White Miso Paste – The base of the marinade, adding a deep umami taste.
- Soy Sauce – Enhances the saltiness and richness.
- Honey or Mirin – Provides a natural sweetness that balances the miso.
- Rice Vinegar – Adds a touch of acidity for depth.
- Sesame Oil – A subtle nutty aroma that enhances the glaze.
How to Make Miso Glazed Cod
This simple cooking process ensures the cod turns out flavorful, tender, and beautifully caramelized.
- Make the Miso Glaze – In a bowl, mix miso paste, soy sauce, honey, rice vinegar, and sesame oil.
- Marinate the Cod – Coat the fillets with the miso mixture and let them marinate for 30 minutes to 2 hours in the fridge.
- Preheat the Broiler – Set your oven broiler to high and line a baking sheet with parchment paper.
- Broil the Cod – Place the marinated cod fillets on the baking sheet and broil for 6-8 minutes until caramelized and flaky.
- Serve and Enjoy – Garnish with chopped green onions or sesame seeds and serve immediately.
The result? A beautifully glazed, melt-in-your-mouth cod fillet that’s bursting with flavor.
Best Side Dishes to Serve with Miso Glazed Cod
Pairing the cod with light, refreshing sides enhances its rich flavors.
| Side Dish | Why It Works |
|---|---|
| Steamed Jasmine Rice | Soaks up the miso glaze, balancing the flavors. |
| Garlic Sautéed Bok Choy | Adds a crisp, garlicky contrast. |
| Miso Soup | Complements the umami depth of the dish. |
| Cucumber Seaweed Salad | A refreshing, tangy side that cuts through the richness. |
| Stir-Fried Vegetables | Brings color, texture, and a slightly smoky touch. |
| Roasted Sweet Potatoes | Enhances the sweet, caramelized flavors of the glaze. |
How to Store and Reheat Miso Glazed Cod
This dish tastes best fresh, but leftovers can still be enjoyed with the right storage method.
How to Store Leftovers
- Keep the cod in an airtight container in the fridge for up to 2 days.
- Store any leftover miso glaze separately for reheating.
How to Reheat Miso Glazed Cod
- Oven: Reheat at 300°F (150°C) for 10 minutes to maintain moisture.
- Stovetop: Heat in a pan over low heat with a splash of water to prevent drying out.
- Avoid Microwaving: It can overcook the fish and dry it out.
Secrets to the Best Miso Glazed Cod
Follow these expert tips for the most flavorful, perfectly caramelized cod every time.
- Don’t marinate for too long – More than 2 hours can cause the fish to break down.
- Use white miso paste – It’s milder and slightly sweet, balancing the glaze.
- Broil for a deep caramelization – The high heat creates that signature golden glaze.
- Let the cod rest for a minute after broiling – This keeps it extra juicy.
- Serve immediately – Miso glazed cod is best enjoyed fresh while warm and flaky.
Frequently Asked Questions
1. Can I use a different type of fish?
Yes! Salmon, halibut, or black cod also work well with this miso glaze.
2. How do I prevent the miso glaze from burning?
Keep the fillets a few inches from the broiler and watch closely to avoid over-caramelization.
3. Can I make this dish ahead of time?
Yes! You can marinate the cod overnight, but cook it fresh for the best texture.
4. What’s the difference between white and red miso?
White miso is milder and slightly sweet, while red miso is stronger and saltier. Stick to white miso for a more balanced glaze.
5. Can I bake instead of broil the cod?
Yes! Bake at 400°F (200°C) for 10-12 minutes, then broil for 2 minutes for a caramelized finish.
Miso Glazed Cod
Equipment
- Small Mixing Bowl For preparing the miso glaze
- Brush or Spoon For coating the cod fillets with glaze
- Baking sheet For broiling the fish
Ingredients
- 4 fillets cod skinless, about 6 oz each
- 1/4 cup white miso paste mild and slightly sweet
- 2 tablespoons soy sauce for depth of flavor
- 2 tablespoons honey adds sweetness and caramelization
- 1 tablespoon rice vinegar adds a hint of acidity
- 1 teaspoon sesame oil for a subtle nutty aroma
- 1 tablespoon chopped green onions for garnish
- 1 teaspoon sesame seeds optional, for garnish
Instructions
- In a small bowl, whisk together miso paste, soy sauce, honey, rice vinegar, and sesame oil until smooth.
- Place cod fillets in a shallow dish and coat with the miso glaze. Cover and marinate in the fridge for 30 minutes to 2 hours.
- Preheat the broiler on high. Line a baking sheet with parchment paper.
- Arrange the cod fillets on the baking sheet and broil for 6-8 minutes until the glaze is caramelized and the fish flakes easily with a fork.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- For extra caramelization, brush on more miso glaze halfway through broiling.
- If using frozen cod, thaw completely and pat dry before marinating.
- Serve with steamed rice and stir-fried greens for a complete meal.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.