Miso Honey Glazed Cod with Crispy Skin

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Servings

Prep Time

15 minutes

Cook Time

15 minutes

Chef's Tips for Perfect Results

For Ultra-Crispy Skin:

Pat fish bone-dry before marinating Don't skip scoring the skin—it's crucial for preventing curling Resist the urge to move the fish during the first cook phase A well-oiled, hot grill is essential

Flavor Notes:

The marinade doubles as a basting sauce for extra glaze buildup White miso is milder than red; if using red miso, reduce to 2 tablespoons Mirin adds subtle sweetness and helps with caramelization

Make-Ahead Tips:

Glaze can be made up to 3 days ahead Fish is best marinated the morning of cooking Toast sesame seeds in advance and store in an airtight container.

Serving Suggestions:

Pairs beautifully with steamed jasmine rice, grilled bok choy, or a crisp cucumber salad with rice vinegar dressing.

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Ingredients

For the Miso-Honey Glaze:

4 cod fillets (6-8 oz each), skin-on, pin bones removed
3 tablespoons white miso paste (shiro miso)
3 tablespoons honey
2 tablespoons honey ginger balsamic vinegar
1 tablespoon fresh ginger, finely grated
2 cloves garlic, minced
2 tablespoons mirin or dry white wine
1 tablespoon toasted sesame oil
1 teaspoon low-sodium soy sauce

For Finishing:

2 tablespoons olive oil (for grill grates)
1 tablespoon sesame seeds, toasted
3 green onions, thinly sliced on the diagonal
1 lime, cut into wedges
Optional: microgreens or cilantro for garnish

Directions

Prepare the Glaze and Marinate (4-8 hours ahead):

Make the glaze: In a medium bowl, whisk together miso paste and honey until smooth. Add rice vinegar, grated ginger, minced garlic, mirin, sesame oil, and soy sauce. Whisk until completely combined and glossy.
Prep the cod: Pat fillets completely dry with paper towels. Using a sharp knife, score the skin in a light crosshatch pattern, cutting just through the skin (about 1/8-inch deep). This prevents curling and helps achieve crispiness.
Marinate: Place cod in a shallow, non-reactive dish. Reserve 3 tablespoons of glaze for basting. Coat fillets thoroughly with remaining glaze, ensuring it gets into the score marks. Cover and refrigerate for 4-8 hours (no longer, as the acid will start to "cook" the fish).

Grill the Cod:

Prepare grill: Preheat grill to medium-high heat (400-450°F). Clean grates thoroughly with a grill brush, then oil generously using tongs and a paper towel soaked in neutral oil.
Initial grilling: Remove cod from marinade, letting excess drip off (don't pat dry). Place skin-side down on the hottest part of the grill. Do not move for 6-8 minutes until the skin releases easily and is golden-crispy.
Flip and finish: Using a fish spatula or two regular spatulas, carefully flip fillets. Move to a slightly cooler part of the grill if the glaze is browning too quickly. Grill 3-5 minutes more, basting once with reserved glaze.
Check doneness: Fish is done when it flakes easily and reaches an internal temperature of 145°F. The glaze should be caramelized and glossy.

Serve:

Transfer to serving plates immediately. Garnish with toasted sesame seeds and sliced green onions. Serve with lime wedges and optional microgreens.

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Miso Honey Cod

Featured Ingredient:

All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.

Shop Honey Ginger White Balsamic Vinegar

Don't compromise on using prime balsamic vinegar

Our honey ginger white balsamic vinegar is the secret behind those bright, sophisticated flavors in this recipe. If you use a different vinegar, then you'll need to rewrite the recipe, otherwise you'll sacrifice the sweetness, the umami and the kick of ginger.

Miso Honey Cod

July 25, 2025

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Miso Honey Glazed Cod with Crispy Skin

Servings

Prep Time

Cook Time

Chef's Tips for Perfect Results