Korean Miso and Honey Glazed Cod

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If you’ve ever thought a fancy-looking fish dinner was out of reach on a weeknight—this recipe is here to change your mind. This Korean-inspired miso and honey glazed cod cooks in just 20 minutes and feels like something you’d get at a restaurant… only you made it in your own kitchen, in slippers, with music playing in the background.

Why I Keep This Recipe in My Back Pocket

I’ll be honest—cod doesn’t always get the spotlight it deserves. It’s not flashy like salmon or buttery like sea bass. But give it a little love with a miso-honey glaze, and it turns into something special.

I remember the first time I tried this recipe on a whim, using some frozen cod fillets I had in the back of the freezer and a half-used tub of miso paste I wasn’t sure what to do with. The result? Lightly sweet, deeply savory fish with golden, caramelized edges. It was one of those “accidental wins” that instantly became part of my regular rotation.

This one’s perfect for days when I’m short on time but want dinner to feel a little more put-together. And it’s a hit with anyone I’ve ever served it to—even folks who usually shrug at fish.

Ingredients That Bring the Flavor

Here’s what you’ll need and why each one makes this dish sing:

Cod Fillets
Go for fresh if you can, but frozen fillets (thawed properly) work just fine. Cod has a naturally sweet, mild flavor that soaks up sauces beautifully without overpowering.

White Miso Paste
This is the secret to that deep umami base. It’s salty, rich, and slightly nutty. If you’re new to miso, start here—it’s milder than red or brown miso. Keep a tub in your fridge; it lasts for ages and works in everything from soup to salad dressings.

Honey
Balances the saltiness of the miso and gives the glaze its sticky, glossy finish. It also helps everything caramelize nicely under the broiler.

Soy Sauce
Adds body and more depth to the glaze. I usually use low sodium to keep things in check.

Garlic + Ginger
Fresh is best—grated right into the glaze. The garlic brings that bite, and ginger adds a little warmth that plays so well with the sweet and salty combo.

Optional Mushrooms
I love tossing a few mushrooms on the pan with the fish. Beech mushrooms are great if you can find them, but button or cremini (even thinly sliced) work just as well. They soak up the glaze and roast beautifully alongside the cod.

How I Make It on Busy Weeknights

Step 1: Marinate
While I get my rice going and start steaming some broccoli, I brush a light coat of the glaze on the cod fillets and pop them in the fridge. Even a quick 20–30 minutes is enough to get flavor into the fish.

Step 2: Prep the Oven
I set my broiler to high and adjust the rack to sit about 8 inches below the element. This helps caramelize the glaze without burning the fish.

Step 3: Glaze + Broil
I line a baking sheet with foil (makes cleanup easier) and arrange the cod fillets with the mushrooms around them. A little oil and salt on the mushrooms, and the fish goes in for a quick broil until that glaze starts bubbling and gets just a little char in spots—don’t walk away, this part goes fast.

Step 4: Finish in the Oven
Once the broil’s done, I reduce the oven to 375°F, brush the remaining glaze on top of the fish, and bake for just a few minutes more—until the fish flakes easily with a fork.

That’s it. Total cooking time? About 15 minutes.

Practical Tips from My Kitchen

• No broiler? No problem. A blowtorch works wonders if you have one (I’ve even used the kind you’d find in the hardware section—just be safe). Or, skip the broiling step and bake the fish at 400°F until it’s golden and cooked through.
• Don’t overbake. Cod goes from perfect to dry quickly. Once it flakes easily, pull it out. You can always let it rest for a couple minutes to finish cooking gently.
• Serving ideas: I usually plate this with jasmine rice and simple steamed broccoli, but it’s also fantastic with soba noodles or even on top of a light salad with a sesame vinaigrette.

Ingredient Swaps & Suggestions

• Miso Substitute: Traditional Korean doenjang (fermented soybean paste) is more intense and authentic to Korean flavors—use it if you have it. But white miso is much easier to find and gives a mellow, balanced taste.
• No honey? Maple syrup works in a pinch and gives the glaze a slightly deeper sweetness.
• Fish options: No cod? This glaze works beautifully on halibut, haddock, or even salmon.

Storing Leftovers

This dish is best served fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. I reheat it gently in the microwave or in a pan with a splash of water to keep things moist.

Sometimes I flake the leftover cod and toss it with rice and leftover veggies for a quick rice bowl the next day.

Final Thoughts

This miso and honey glazed cod is the kind of recipe I turn to again and again—especially when I want something that looks impressive without actually being complicated. It’s full of flavor, comes together in under half an hour, and feels like comfort food with a bit of elegance.

If you’re usually hesitant about cooking fish at home, give this one a shot. The glaze does most of the heavy lifting, and all you need to do is not overthink it. Simple, delicious, and totally doable—just the way I like it.

Try other Asian recipes:

• Sticky Asian Ribs
• Asian Rice Bowls
• Asian Vegetable Stir Fry