Grilled Miso-Glazed Black Cod with Scallion Salad

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicately grilled black cod brushed with a sweet-savory miso glaze, paired with a refreshing scallion and sesame salad. This Japanese-inspired seafood recipe, ready in about 50 minutes, pairs 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

4 pieces (5 oz each) black cod fillets
3 tbsp white miso paste
2 tbsp mirin
2 tbsp sake
1 tbsp granulated sugar
1/2 cup scallions, thinly sliced
1 tbsp toasted sesame seeds
1 tsp sesame oil
1 tsp soy sauce
for serving lemon wedges

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Instructions

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.
Step 2: Pat dry 4 black cod fillets and brush both sides generously with the miso glaze. Refrigerate for 30 minutes to marinate.
Step 3: Preheat grill to medium-high heat (about 400°F). Oil the grill grates to prevent sticking.
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.
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.
Step 6: Serve the grilled cod topped with the scallion salad and lemon wedges for squeezing over.