Miso Glazed Cod

Cod
Author

Chris Kornaros

Published

March 6, 2026

Ingredients:

For the Miso Marinade with Saikyo Miso (Traditional)

For the Miso Marinade with Regular White Miso (Optional)

Directions:

Before You Start:

  1. Select the freshest fish possible, as you will be marinating this fish for a few days. Please note that this recipe requires a marination time of 2–3 days. If you use skinless fish, marinate it for a shorter period of time. You can also use salmon and sea bass in this recipe.

To Marinate the Fish (2–3 days before serving)

  1. Sprinkle 2 tsp Diamond Crystal kosher salt over 4 fillets sablefish (gindara) and set it aside for 30 minutes. The salt will draw out excess moisture and reduce the fish’s odor.

  2. Meanwhile, make the marinade. In a bowl, add 6 Tbsp Saikyo miso (Kyoto-style white miso), 3 Tbsp mirin, and 3 Tbsp sake for the traditional recipe. (Optional: If you are making the optional recipe using 6 Tbsp white miso, add 1 Tbsp sugar.) Tip: While in some recipes we can replace sake with water, it’s not a suitable substitute in this recipe due to the longer marination time required.

  3. Mix it all together and pour the marinade into a flat-bottomed airtight container.

  4. Pour 2 Tbsp sake over the fish to rinse off the salt. Gently pat dry with a paper towel to remove the moisture. Do not wash the fish under running water.

  5. Place the fish in the container and coat both sides of the fish with the marinade.

  6. Slather the fillets with the marinade. Cover the container and keep it in the refrigerator for up to 2–3 days for the traditional method. Tip: If you are not using Saikyo miso or regular white miso, you can reduce the marination time to several hours or overnight. Since other miso types are saltier than white miso, please adjust the flavor by adding more mirin or/and sugar.

To Remove the Fish from the Marinade

  1. With your fingers, wipe the marinade off the fish completely. Do not leave any excess marinade on the fish; otherwise, it will burn easily. At this point, you can individually wrap the fish with plastic wrap and store it in a freezer bag for up to 2–3 weeks. Defrost in the refrigerator before cooking.

To Prepare the Fish for Cooking

  1. Place the fish skin side up on a baking sheet lined with parchment paper/silicone mat (for baking) or aluminum foil (for broiling).

To Bake (Recommended)

  1. Preheat the oven to 400°F (200ºC) with a rack placed in the center of the oven. For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Bake the fish on the parchment paper until the surface is blistered and browned a bit, about 20 minutes. You do not need to flip the fish. Please remember the cooking time varies depending on the thickness of the fish.

To Broil (Optional)

  1. Preheat the broiler* with a rack placed about 8 inches (20 cm) away from the top heating element (in the center of the oven) for 5 minutes. Tip: When broiling, you don’t control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It’s similar to using hotter and cooler zones on your grill. *There are usually three broiler settings: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). I usually use the Medium (6 inches away) or High (8 inches away) setting.

  2. Place the fish on the foil-lined baking sheet and broil on High (550ºF/288ºC) for 8–10 minutes until the surface is blistered and browned a bit. Please remember the cooking time varies depending on the thickness of the fish and the distance between the broiler and the food. You do not need to flip the fish.

To Serve

  1. Carefully remove the fish with a spatula and remove any burnt miso from the fish. Serve immediately. I serve the fish with thinly sliced red radishes and garnish it with a small green leaf from my backyard for additional color. We always eat this dish with rice.

To Store

  1. You can keep the cooked leftovers in an airtight container and store it in the refrigerator for 3 days and in the freezer for up to a month.