This is a Miso Marinated Cod Burger and it is just as delicious as it looks! The recipe is beautifully balanced between sweet and salty,  and the pickled cucumbers and Asian slaw are a perfect compliment. Plus, it is remarkably easy and fast to make.

Miso Marinated Cod Burger

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Course: Dinner
Cuisine: Japanese
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 1 hour
Total Time: 1 hour 30 minutes
Degree of Difficulty : Easy
Servings: 2 people
Tip : The length of time to cook the cod depends on how thick the cod is. If you buy cod that is 1" thick, you will need to cook for 4-5 minutes per side, if you buy filets then it may be better to cook for 3 minutes per side.


Cod Burger

  • 2 slices of 1" thick cod or halibut
  • 1 cup Miso Maple Marinade
  • vegetable spray
  • 2 large brioche rolls

Pickled Cucumber

Asian Slaw


Gather all ingredients before starting recipe.

  • Pour marinade ingredients into a resealable plastic bag, add 2 slices of 1" thick cod or halibut, and make sure that the fish is completely covered.
    Refrigerate for an hour before cooking.

Pickled Cucumber

  • Using a potato peeler or a mandolin, cut thin ribbons of 1 whole Persian cucumber onto a plate. Spread out so they don't overlap and drizzle with 2 tbsp Marukan seasoned rice wine vinegar. Turn to make sure that both sides are covered in the vinegar. Set aside until ready to assemble sandwich.

Searing the Fish

  • Remove fish from marinade and set on a paper towel. Blot the fish to remove most of the marinade.
  • Transfer remaining marinade into a small saucepan. Bring to a boil over medium high heat, then reduce and simmer, about 5 minutes. Remove and set aside until ready to use.
  • Spray a medium skillet with vegetable spray and heat over medium high heat for a couple of minutes.
  • Add marinated fish filets to the skillet and sear over medium high heat for 4-5 minutes or until the filets are golden brown. Turn and sear the second side for another 4-5 minutes, or until the fish flakes easily.

Asian Slaw

  • Combine 1/2 bag Asian Slaw Mix, 1 whole green onion, sliced, 2-3 sprigs fresh cilantro leaves and 2 tbsp Kewpie mayonnaise. Toss to combine.


  • Cut buns in half and toast for 1-2 minutes under a pre heated broiler.
  • Cover the bottom half of the bun with Asian slaw and top the slaw with the seared fish filets. Drizzle with the thickened reserved marinade.
  • Top the fish with a couple of slices of pickled cucumber. Place to bun on top and serve.

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