This sweet and tangy miso-glazed cod makes an incredible family dinner. Cod is a delicious light white fish, and it absorbs this miso marinade beautifully. You can bake it as I did or cook it on the grill or in your air fryer!
If you love seafood, this easy miso-glazed cod recipe is going to become one of your staple recipes. It is delicious and full of flavor; even your picky eaters will love it!
Why you need to try this miso glazed cod recipe:
- All you need is four simple ingredients to make the glaze.
- It marinates quickly, making your cod full of Asian flavor.
- You can make it ahead.
- It can be baked, grilled, or cooked in the air fryer.
- Cod - It is my favorite white fish because it doesn't have a fishy taste! You can buy it fresh or frozen.
- Miso paste - I use golden miso more than brown miso, but both would work well flavor-wise in this recipe. You can find this at some grocery stores. If yours doesn't have miso paste, it can be ordered on Amazon. You can read more about What Miso Paste Is Gluten Free.
- Rice vinegar - Many ask if rice vinegar is gluten free. Generally, most rice vinegar is gluten-free, but some brands include other grains, so it is important to always read the labels. I like the Marukan brand.
- Maple syrup - Please use 100% pure maple syrup. It will make a difference in this recipe.
- Sesame oil - This can be found at most grocery stores.
Recipe step-by-step directions:
Step 1: Add the miso glaze ingredients to a bowl.
🔑 Sandi says: Fun Miso Fact: Did you know there are varying colors of miso paste? The lighter colors tend to be a bit less salty. A good rule of thumb when purchasing miso paste is the darker the paste, the richer the flavor.
Step 2: Whisk the miso ingredients until they are fully blended. Reserve 2 tablespoons to brush over the cooked fish.
Step 3: Add the cod to the miso marinade and cover the dish. Place it in the refrigerator for at least 30 minutes. If you are making this ahead, put it into the refrigerator in the morning to cook it later in the evening.
Step 4: Place the miso-marinated cod into a baking dish lined with parchment paper. This will make clean up so much easier!!
Step 5: Bake the cod at 375º F for 15-20 minutes, depending on how thick your cod pieces are. You will know it is ready when the fish feels firm under your finger and flakes quickly. Brush with the 2 tablespoons of reserved glaze.
Tips and Recipe FAQ:
Miso has a nutty, salty flavor. The darker the miso, the richer the flavor is.
Yes, you can easily grill this cod recipe. Place the marinated cod on foil and cook on the grill (with the lid closed) at 375º F for about 8 minutes.
I love making this marinated cod in the air fryer. Preheat your air fryer to 375º F. Spray the basket with oil and place the cod in the air fryer. Cook for 6-8 minutes, depending on the cod's thickness.
This marinated cod should stay in the refrigerator for up to 3 days.
You can freeze this baked cod, but when you thaw it, the texture will be different.
Store this baked cod in an air-tight container in the refrigerator. To reheat it, microwave it for 45 seconds or in an oven at 325º F for 10 minutes.
Serve miso cod with:
- Simple Ginger Peas
- Maple Roasted Carrots
- Daikon Salad
- Pan Fried Sweet Potatoes with Honey
- Asian Cucumber Salad
Miso Glazed Cod
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- 12 ounces cod * see note
- 2 tablespoons miso paste * see note
- 2 tablespoons pure maple syrup
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar * see note
- salt and pepper to taste
- 1 lime
- Add all of the marinade ingredients to a bowl and whisk to blend. Reserve 2 tablespoons to brush over the cooked cod.
- Place your cod onto a dish and use a paper towel to pat the cod dry. Dust with salt and pepper to taste.
- Place the cod and marinade into a dish. Be sure the miso glaze is coating all of the fish.
- Cover and place in the refrigerator for at least 30 minutes.
- Preheat the oven to 375º F.
- Line a baking dish with parchment paper and place the marinated cod on the paper. This will make clean up so much easier!
- Bake for 10-15 minutes. The actual bake time will vary depending on how thick your cod pieces are. You will know the cod is finished baking when it feels firm to the touch and flakes easily.
- Brush the remaining glaze on top of the cod and squeeze lime juice over the fish. Serve warm.
- You can use fresh or frozen cod. To thaw your cod, place it in the refrigerator a day before you make this recipe. You can't use frozen cod in this recipe because it will not absorb the miso glaze.
- Miso paste comes in many colors. A rule of thumb in choosing which to use is the darker the miso paste, the richer and saltier the flavor. I use a medium golden-colored paste in my recipe.
- Many ask if rice vinegar is gluten free. Most brands are gluten free, but a few will add other grains so be sure to read the labels.
- This baked cod will keep fresh for up to 3 days in the refrigerator. Store in an air-tight container.
- If you want to grill or cook this recipe in your air fryer, the directions are in the FAQ section.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Simplifying the art of baking and cooking gluten-free recipes.