Easy Miso Cod Recipe (Also Works with Salmon) – Fast Weeknight Dinner
Easy Miso Cod Recipe (Also Works with Salmon) – Fast Weeknight Dinner
This miso cod recipe is a weeknight cheat code—marinate, broil, and enjoy silky, savory fish with rice and bok choy. Effortless, delicious, and restaurant-quality.
Some recipes feel like little cheat codes for life. This miso cod is one of them. A handful of pantry staples, a quick marinade, and a few minutes under the broiler turn plain fish into something silky, savory, and caramelized. The best part? It tastes way more impressive than the effort it takes. On busy nights, that’s exactly the kind of magic I’m looking for.
Ingredients
1/4 cup red or white miso
1/3 cup sake
1 tablespoon soy sauce
2 tablespoons vegetable oil
1/4 cup sugar
4 cod fillets (about 6 oz each)
Kosher salt and freshly ground black pepper
Instructions
Whisk together the miso, sake, soy sauce, oil, and sugar until smooth.
Pat the cod fillets dry and lightly season with salt and pepper. Place them in a shallow dish or resealable bag.
Pour the marinade over the fish, turning to coat. Cover and refrigerate for 4 to 5 hours.
Preheat the broiler. Line a sheet pan with foil and lightly oil it. Arrange the fillets skin-side down.
Broil until the top is caramelized and the fish is just cooked through, about 6 to 8 minutes depending on thickness. If certain spots are browning too quickly, loosely cover them with foil.
Transfer to plates and drizzle with any pan sauce. Add a mound of rice and some quick sautéed bok choy, and dinner is ready.
Note: This marinade works beautifully with salmon too—just follow the same steps.
More Recipes You Might Like
If you liked this miso cod, here are a few more easy-but-delicious meals from the Embracing Enough kitchen:
Shrimp & Alubia Blanca Dish – a riff on shrimp scampi that’s lighter, brighter, and keeps you feeling satisfied without weighing you down.
Italian Wedding Soup Remix – mini meatballs, farro, and chickpeas in a broth that’s hearty without being heavy.
Crispy fried catfish drizzled with a scallion–ssamjang comeback sauce. A dish that proves one meal can set up the next — leftover buttermilk becomes tomorrow’s meatloaf, and nothing goes to waste.
A late-summer afternoon, Gio’s first record, and the most satisfying pasta dish I know. This lusty, briny puttanesca hits with bold flavor and a touch of family ritual.
A rustic twist on shrimp scampi—creamy alubia blanca beans and ditalini take the place of plain pasta, creating a silky base for buttery shrimp, bright tomatoes, and a little Serrano heat.
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