First, turn your broiler on high. While that’s heating up, grab a small mixing bowl. Whisk together your miso paste, mirin, rice vinegar, ginger, and sesame oil. You want a consistency that is spreadable, like a thick glaze. If it’s too stiff, add a tiny splash of water.

Take your trout fillets and pat them dry. This is a non-negotiable step. Moisture on the skin or flesh will cause the fish to steam rather than sear, and we want those beautiful, bubbly charred bits from the glaze. Lay them on a parchment-lined sheet pan—parchment is a lifesaver here, as the miso glaze can get sticky and tricky to clean off a bare pan.

Using a silicone brush or the back of a spoon, coat the top of each fillet with a generous layer of that miso mixture. Slide the tray under the broiler for about 6 to 8 minutes. Keep an eye on it! You’re looking for the edges to turn a deep, golden mahogany color, while the center of the fillet should be opaque and flake apart with a gentle touch of your fork.

This dish is fantastic for meal planning. You can whisk the glaze together up to three days in advance and keep it in a small glass jar in the fridge. When you’re ready to eat, simply brush it on and broil.

If you have leftovers, store them in an airtight container for up to two days. To reheat, I highly recommend using a toaster oven or a regular oven at 300°F (150°C) rather than a microwave. The microwave tends to make fish rubbery. Adding a tiny tablespoon of water to the container while it warms up creates a bit of steam, keeping the fillets from drying out.