Miso is a Japanese fermented soybean paste known for its intense savory flavor. Commonly used to season soups and broths this paste is also perfect for adding a punch of umami flavor to marinades and glazes. In this recipe we combine mirin (a sweetened rice cooking wine) with brown sugar, miso, and garlic to create a magical glaze that’s sweet, savory, and garlicky, what else could you ask for? Once you try this glaze you’ll be putting it on everything!

Note: This recipe requires Suvie 2.0 and the Suvie Starch Cooker. To prepare this dish in Suvie 1.0, set the rice to cook for 15 minutes in Step 2. Follow remaining instructions as directed.

My Cook: Miso-Glazed Salmon

  • Servings: 2
  • Difficulty: 2 hours
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  • 2 salmon fillets (about 6 oz each), vacuum sealed
  • 8 oz brussels sprouts, halved
  • 1 tbsp white miso
  • 2 tbsp brown sugar
  • 1 tbsp mirin
  • 2 cloves garlic, minced
  • ½ cup long grain white rice
  • 2 scallions, thinly sliced


1. Place the 2 vacuum-sealed salmon fillets in a Suvie pan, cover with water, and insert into the bottom zone of Suvie. Transfer 8 oz brussel sprouts to a second Suvie pan and place in top zone of Suvie. Input the settings below, and cook now or schedule. Place 1/2 cup rice in a Suvie rice pot and insert into your Suvie Starch Cooker. Input settings for long grain rice, fill reservoir, and schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 120˚F for 30 minutes

Top Zone: Sous Vide at 120˚F for 30 minutes

2. During the cook, combine the 2 cloves minced garlic, 2 tbsp brown sugar, 1 tbsp white miso, and 1 tbsp mirin in a small bowl. Mix until well combined into a smooth paste.

3. After the cook is complete, remove the salmon, brussels sprouts, and rice from Suvie. Remove the salmon from packaging and pat dry with paper towels.

4. Return salmon to the Suvie pan and spread the miso glaze over the fillets with a brush or spoon.

5. Toss brussels sprouts with ½ tbsp oil and season to taste with salt and pepper. Return brussels sprouts and salmon to Suvie. Broil Brussel sprouts for 10 minutes and broil salmon for 8 minutes or until browned, watching closely as this step goes fast.

6. During the broil, season the rice to taste with salt. Divide the rice between plates, and top with the broiled brussels sprouts and miso-glazed salmon, garnish with the sliced scallions.

Wine Pairing

We recommend pairing this meal with a good quality dry Riesling. This German wine works well with oily fish like salmon and pairs wonderfully with the salty, sweet, and smokey notes of the miso glaze.

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Brittany Karpiak
Brittany Karpiak
1 year ago

To clarify, are you vacuum sealing the Brussels sprouts too for the Sous vide cooking portion on the top zone; 120 degrees for 30 minutes?