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Red Miso Red Wine Glazed Salmon

Recipe Courtesy of Estate Chef Tod Kawachi


12 oz.  Salmon Filet, boneless

3 Tbl.  Aka Red Miso Paste

2 Tbl. Black Garlic, smash to paste

1 tsp. Ginger, chopped

2 Tbl. Scallions, chopped

1 C. Red Wine

1 Tbl. Soy Sauce

2 Tbl. Rice Vinegar

Lemon-wedge garnish


In a small sauce pot, combine the red wine, ginger, black garlic, scallions and bring to a simmer to reduce to 1/8 c glaze. Whisk in the red miso paste, rice vinegar and soy sauce. Pass this sauce through a fine mesh strainer.  Brush the glaze over the top of the fish in a thick layer and allow it to marinate for 2-3 hours. Preheat oven to 400°F then roast the fish on a baking pan until done.

Serve with St. Supéry, Rutherford Estate Vineyard Cabernet Sauvignon

Other fish options: Arctic Char, Bass, Sturgeon

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