20-Minute Miso Glazed Cod

Miso glazed cod sounds like a restaurant dish, but a hot broiler and a quick glaze get it on the table in 20 minutes. The salty-sweet miso caramelizes into a sticky, golden crust while the fish stays tender and flaky underneath.

This version skips the overnight soak and uses the same mixture for the glaze and the sauce, so you get deep flavor without the wait. It’s what I make when I want something a little special on a weeknight.

What Makes This Miso Cod So Good

The glaze hits that salty-sweet balance that white miso does so well, and under the broiler it bubbles into a glossy, almost candied top. The cod itself stays silky, and every bite pulls apart in large, moist flakes.

I keep this in the rotation because it’s fast enough for a Tuesday but looks impressive enough to serve to guests. The same glaze also works beautifully on salmon or black cod if you have them.

Ingredients

• 4 cod fillets, about 6 oz each: look for thick, center-cut pieces so they cook evenly; halibut or black cod work too
• 3 tbsp white miso paste: shiro miso gives a mild, sweet flavor without overwhelming the fish
• 2 tbsp mirin: adds sweetness and helps the glaze set into a shiny crust
• 1 tbsp sake: a splash of dry white wine or even water works if you don’t have sake
• 1 tbsp sugar: helps the glaze caramelize quickly under the broiler
• 1 tsp soy sauce: rounds out the savory depth
• 1 tsp toasted sesame oil: for brushing the fish before glazing
• Sliced green onions and sesame seeds: for serving, adds a fresh finish and a little crunch

Variations / Substitutions

• Swap the fish: salmon fillets or firm white fish like halibut take the glaze just as well. Black cod is the classic choice if you can find it.
• No mirin: use a tablespoon of dry sherry or sweet white wine with an extra pinch of sugar.
• A different sweetener: honey or maple syrup can stand in for the sugar. Honey will brown a touch faster, so keep an eye on it.
• Skip the sake: a teaspoon of rice vinegar diluted with a teaspoon of water will bring a similar acidity.

If you enjoy this style of quick fish dish, you might also like Teriyaki Salmon done under the broiler.

How to Make Miso Glazed Cod

Step 1: Whisk Together the Miso Glaze

Set your oven’s broiler to high and place a rack about 6 inches from the heat source. In a small bowl, whisk together the 3 tbsp white miso, 2 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, and 1 tsp soy sauce until the mixture is completely smooth with no lumps of miso.

Step 2: Coat the Cod

Pat all 4 cod fillets very dry with paper towels, then brush them lightly on both sides with the 1 tsp sesame oil. Season the fish with a small pinch of salt, then spoon the miso glaze over the top of each fillet, spreading it into an even layer that reaches the edges.

Step 3: Broil the Cod

Place the fillets glaze side up on a foil-lined baking sheet. Broil for 3 to 4 minutes, until the glaze starts to bubble and the edges turn lightly golden. Flip each fillet carefully, brush with any remaining glaze, and broil for another 2 minutes, just until the fish is opaque throughout and flakes easily when you prod it with a fork.

Step 4: Serve It Up

Transfer the cod to plates, spoon any pan juices over the top, and scatter a handful of sliced green onions and a pinch of sesame seeds across the fish. Serve right away with steamed rice and something crisp and cool on the side.

A Few Notes Before You Start

• Choose a white miso paste labeled “shiro” for the gentlest, sweetest flavor. Darker miso works but will be saltier and more intense, so cut the soy sauce and add an extra teaspoon of sugar if you go that route.
• Line your baking sheet with foil and give it a light mist of oil so the caramelized glaze doesn’t stick and tear the fish when you lift it.
• Broilers vary widely. If yours runs hot, drop the rack down an extra inch and check a minute early so the sugar in the glaze doesn’t burn before the fish cooks.

Approximate broil times by fillet thickness:

Storing Leftover Miso Cod

• Refrigerate: Keep any leftover fish in an airtight container for up to 2 days. The glaze will soften in the fridge, but the flavor stays.
• Reheating: Warm the cod gently in a 300°F oven for about 10 minutes, or microwave at 50% power in 30-second bursts so it doesn’t dry out.

What to Serve With Miso Glazed Cod

Steamed jasmine rice soaks up the extra miso pan juices and gives you a neutral base for the bold glaze. A quick cucumber salad made with rice vinegar, a pinch of sugar, and a few chili flakes cuts through the richness. For a warm vegetable, blanch bok choy and toss it with a drizzle of sesame oil and a tiny bit of salt.

Frequently Asked Questions

Can I use red miso instead of white?

Yes, but red miso is much stronger and saltier. Reduce the soy sauce by half and add an extra teaspoon of sugar to balance it out.

Can I make the glaze ahead of time?

The glaze can be whisked together and kept in the fridge for up to 3 days. Just give it a quick stir before using. Wait to brush it on the fish until right before broiling.

What if I don’t have a broiler?

You can pan-sear the cod in a hot nonstick or cast iron skillet over medium-high heat. Cook glazed side down for 3 minutes, flip, and finish for 2 minutes more until the fish flakes easily.

Can I use frozen cod?

Yes, just thaw the fillets completely in the fridge overnight or under cold running water. Pat them extremely dry afterward so they glaze and broil properly instead of steaming.

What other fish work well here?

Salmon, halibut, and black cod are all excellent choices. The cooking time will shift a bit depending on thickness, so use the flake test or an internal temperature of 145°F as your guide.

Miso Glazed Cod Recipe

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

• 4 cod fillets, about 6 oz each
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1 tsp soy sauce
• 1 tsp toasted sesame oil
• Sliced green onions and sesame seeds, for serving

Method

 

1. Set broiler to high with a rack about 6 inches from the heat. Whisk miso, mirin, sake, sugar, and soy sauce until smooth.
2. Pat cod dry, brush with sesame oil, season lightly with salt, then spread the miso glaze evenly over the top of each fillet.
3. Broil glaze side up on a foil-lined sheet until golden and bubbling, 3 to 4 minutes. Flip, brush with any extra glaze, and broil 2 minutes more until flaky.
4. Plate the cod, spoon over pan juices, and finish with green onions and sesame seeds.

Notes

Drying the cod thoroughly before glazing is the single most important step for a good sear under the broiler. Keep a close eye during the second broil, because the sugar can go from caramelized to burnt quickly.