This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

Miso black cod features buttery sablefish fillets coated in a deeply savory, lightly sweet marinade. White miso, soy sauce, honey, brown sugar, ginger, and garlic create a glossy glaze that caramelizes beautifully under the broiler. The rich, flaky fish pairs perfectly with the umami-packed marinade, making this restaurant-worthy dish surprisingly easy to prepare at home.

Seared glazed fish on rice with green onions, ginger, and vegetables.

Here’s Why This Teriyaki Cod Recipe Works

Here’s Why This Recipe Works

Black cod is naturally rich and forgiving: One of the things I love about sablefish is how difficult it is to overcook. Its buttery texture stays tender and moist even under the broiler.

White miso adds savory depth: It gives the miso glaze a deeper flavor than teriyaki sauce alone and balances the sweetness with a subtle savory note.

An overnight marinade makes a difference: While a couple of hours works well, I found the flavor was noticeably richer after marinating overnight.

Broiling creates the best finish: The high heat caramelizes the glaze in just a few minutes and gives the fish those flavorful browned edges without drying it out.

If you love this recipe, try my teriyaki salmon recipe or my miso glazed sea bass for more quick weeknight dinners.

Grilled fish on rice with green onions, snap peas, and pickled ginger.

Ingredient Notes

White miso paste: Mild and slightly sweet, white miso adds depth without overpowering the fish. Look for it in the refrigerated section, and always whisk it into a cooled sauce to preserve its flavor.

Black cod: Known for its rich, buttery texture, this fish stays moist under high heat and pairs especially well with bold, savory marinades.

Soy sauce: Use a standard brewed soy sauce for balanced flavor.

Brown sugar & honey: These work together to create sweetness and help the glaze caramelize under the broiler.

Fresh ginger & garlic: Use the fresh stuff for the cleanest flavor and keeps the sauce from tasting flat.

Cornstarch: Just a small amount thickens the sauce so it clings to the fish instead of sliding off.

Two glazed fish pieces on a metal rack over a baking sheet.

For a lighter broiled option, this broiled cod with chive butter highlights fresh herbs and a clean, buttery finish.

Recipe Tips

Cool the sauce before marinating: Adding fish to a hot marinade will start cooking it. Let the sauce chill completely first.

Use black cod or sablefish: They’re the same fish sold under different names, prized for their rich, buttery texture.

Don’t skip the rack: Elevating the fillets prevents steaming and promotes even caramelization under the broiler.

Marinate long enough: Two hours will add flavor, but overnight delivers the deepest, most developed results.

Position the rack correctly: Broiling about six inches from the heat gives you browned, caramelized tops without scorching.

Wipe off excess marinade: Too much sauce can burn under the broiler. Let the excess drip off for clean caramelization.

Line the pan well: Broiled miso sugars stick aggressively. Parchment or foil makes cleanup painless.

Watch closely at the end: The glaze can go from golden to burnt fast. Stay nearby during the final minute.

Check doneness by flake, not time: Black cod should separate easily with a fork while still looking moist in the center.

If you’re looking for another oven-baked option, my baked cod with tomatoes and beans is a great follow-up with a lighter, Mediterranean-style approach.

Glazed fish on rice with green onions, green beans, and pickled ginger.

For another sablefish recipe with bold umami flavor, try this red miso glazed sablefish.

Black Cod with Miso

Once you make this, it’s easy to see why miso and black cod are such a good match. The marinade adds depth without masking the fish, and broiling gives you that lightly caramelized finish in minutes. It’s the kind of recipe that feels special but stays comfortably doable.

Glazed fish on rice, green onions, with green beans, carrots, and a gold fork.

Serve this fish with my simple white rice recipe to soak up the extra miso sauce.

Pin this now to find it later!

Pin It
A serving of teriyaki black cod on a bed of white rice.
Prep Time: 20 minutes
Cook Time: 8 minutes
Additional Time: 2 hours
Total Time: 2 hours 28 minutes
5 from 12 votes

Miso Black Cod

By Pat Nyswonger
Miso glazed black cod fillets are marinated in a teriyaki miso sauce, then broiled until caramelized. The savory-sweet glaze complements the fish’s naturally buttery texture, keeping the fillets moist and flavorful.

If you make this recipe, please leave a star rating and comment.

Servings: 2 Servings
Save Pin Comment Print
Email me this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

For the Miso-Teriyaki Marinade:

  • 1 cup water
  • ½ cup soy sauce
  • 3 tablespoons brown sugar, packed
  • 2 tablespoon honey
  • 3 garlic cloves, grated or minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons cold water
  • 1 teaspoon cornstarch
  • ¾ cup white miso paste
  • 12 ounces black cod, two fillets, 6 oz. each. or sablefish fillets

Garnishes:

  • Sliced green scallions
  • Sesame seeds
  • Pickled ginger

Instructions 

The Miso-Teriyaki Marinade:

  • Combine water, soy sauce, brown sugar, honey, ginger, and garlic in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
  • Mix cornstarch and ¼ cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.  Remove from heat refrigerate until cold; then add the white miso paste, whisking until smooth.
  • Add the cooled miso-teriyaki marinade to a closable plastic bag, place the the black cod fillets inside. Close the bag and marinate for 2 hours, or overnight, turning occasionally.

Broil the Fish:

  • Preheat the oven to broil setting  and move the oven shelf to 6-inches below the heat unit. 
  • Remove the fish from the marinade and let any excess drip off. Place the fillets on a rack set over a parchment-lined baking sheet. Broil for 6 to 8 minutes, depending on the thickness of the fish, until it flakes easily with a fork and the glaze is caramelized.
  • Serve topped with the garnishes of sliced scallion tops, sesame seeds and pickled ginger.

Notes

Finding miso paste: Look for white miso in the refrigerated Asian foods section of most grocery stores.
Cool the marinade first: Always chill the sauce completely before adding the fish to prevent it from partially cooking in the marinade.
Shortcut option: If needed, you can substitute a good-quality store-bought teriyaki sauce and whisk in the miso once it has cooled.
Watch the broiler: Miso-based glazes caramelize quickly, so keep a close eye on the fish during the final minute.
Let excess drip off: Allow extra marinade to drip away before broiling to avoid scorching.

Nutrition

Serving: 1 serving, Calories: 676kcal, Carbohydrates: 73g, Protein: 49g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 16g, Cholesterol: 76mg, Sodium: 7561mg, Fiber: 9g, Sugar: 42g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

You May Also Like

5 from 12 votes (12 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. angiesrecipes says:

    My favourite way to cook black cod! This looks fabulous, Pat.

    Reply
    1. Pat Nyswonger says:

      Thank you, Angie….It tastes fabulous also, moist and full of flavor!

      Reply