Miso Caper Glazed Salmon

Miso Caper Glazed Salmon

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 304.7
  • Total Fat: 16.1 g
  • Cholesterol: 80.5 mg
  • Sodium: 301.5 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 29.0 g

View full nutritional breakdown of Miso Caper Glazed Salmon calories by ingredient
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So tangy, so savory--and so easy to make. Impress your guests with this recipe.

So tangy, so savory--and so easy to make. Impress your guests with this recipe.

Number of Servings: 4


    2 T capers packed in brine, drained
    2 T white miso
    2 T extra virgin olive oil
    1 T agave syrup or honey
    1/4 cup mirin
    16 ounces salmon filet


recipe adapted from Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends
Crush the capers with a fork. Whisk together all ingredients for the marinade.

Slice the salmon filet into 4 pieces and marinate the salmon with the miso-caper mixture in a covered dish or resealable bag for 1 hour in the refrigerator.

Preheat oven to 425F. Line a rimmed baking sheet with parchment paper. Place the salmon on the baking sheet and bake until salmon is opaque and flakes easily, about 20 minutes.

For a vegan dish: substitute tempeh or portobello mushrooms for the fish.

Serving Size: 4 servings; 3 ounces cooked salmon per person


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Member Ratings For This Recipe

  • Delicious - 2/3/17

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  • Sounds great - 1/25/17

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  • I made this last night for me and my husband. I was so tasty!!! We both loved it! It is definitely a do-again! - 10/23/12

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  • Soaked cedar non-treated cooking planks ($7 at Osh) in water for a few hours. Grilled the marinaded wild caught sockeye salmon on the cedar planks for about 10 minutes. Subtle, delicious flavor. Not overpowering or supersweet. Mirin and Miso (whole foods) were expensive. Healthy recipe. A keeper - 7/13/12

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  • After marinating the salmon, I grilled it outdoors. My only problem was that it stuck to the grill a bit, but that's not an issue with the marinade. It was truly delicious! - 5/28/12

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