Grilled Miso-Glazed Black Cod with Scallion Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicately grilled black cod brushed with a sweet-savory miso glaze, paired with a refreshing scallion and sesame salad. This japanese-inspired seafood ready in about 50 minutes pairs (5 oz each) black cod fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 10 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp sake, and 1 tbsp granulated sugar until smooth to create the glaze.
  2. Step 2: Pat dry 4 black cod fillets and brush both sides generously with the miso glaze. Refrigerate for 30 minutes to marinate.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Oil the grill grates to prevent sticking.
  4. Step 4: Grill the cod fillets skin-side down for 4-5 minutes until the skin is crisp and charred edges appear, then flip and grill an additional 3 minutes until the fish flakes easily.
  5. Step 5: Toss 1/2 cup thinly sliced scallions with 1 tbsp toasted sesame seeds, 1 tsp sesame oil, and 1 tsp soy sauce for the salad.
  6. Step 6: Serve the grilled cod topped with the scallion salad and lemon wedges for squeezing over.

Frequently asked questions

How long does Grilled Miso-Glazed Black Cod with Scallion Salad take to make?

Total time is about 50 minutes (40 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Miso-Glazed Black Cod with Scallion Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (5 oz each) black cod fillets from drying out.

Can I substitute ingredients in Grilled Miso-Glazed Black Cod with Scallion Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Miso-Glazed Black Cod with Scallion Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Miso-Glazed Black Cod with Scallion Salad?

Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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