This post may contain affiliate links. See my disclosure policy.
My miso salmon recipe features tender salmon fillets coated in a savory, umami-rich miso glaze, then broiled until flaky and tender. It’s my family’s most requested salmon recipe!
When I’m craving the flavors and textures of oven-baked salmon in foil but with an Asian twist, I make this miso glazed salmon. The miso paste adds savory and umami flavors, while the blend of soy, honey, and mirin creates a complexity that’s impossible to resist. My family reckons it tastes like it’s from a restaurant.
Table of Contents
Why I love this recipe
- It’s deceptively easy. If you ever thought cooking salmon was difficult, this dish will show you it’s easy and fun.
- Layer upon layer of flavor. It’s savory, umami, a tiny bit sweet, and full of aroma from the fresh garlic and ginger.
- Makes great leftovers or meal prep. I always make more than I need so I can hoard the rest for lunches during the week.
- It’s fast. The cooking time is under 10 minutes!
If you’re looking for new ways to prepare salmon, try my honey garlic salmon, baked sockeye salmon, sweet chili salmon, or air fryer salmon next!
Key ingredients
- Salmon. I prefer skin-on fillets as they give the fish an extra layer of protection, helping to lock in moisture and allowing the fish to cook evenly. If using frozen fillets, let them thaw overnight.
- Kosher salt and black pepper. To taste.
- White miso paste (shiro miso). AKA the base to many Asian recipes (like miso soup). I’m able to find this at any mainstream grocery store or Asian market. I specified white miso paste as it has a milder, sweeter flavor that I think complements the fish.
- Soy sauce. For added savoriness. I used low-sodium soy sauce, but you can also use gluten-free tamari or coconut aminos for a GF option.
- Mirin. Japanese rice wine. This adds richness and a touch of sweetness. If you don’t have this, use rice vinegar instead.
- Sake. For added body and richness. If you don’t have this, use equal portions of dry vermouth or cooking sherry. For a non-alcoholic option, use chicken broth.
- Honey. For sweetness and to caramelize the exterior of the salmon. I also tried maple syrup, but I found it overpowering.
- Sesame oil. For essential Asian flavor.
- Fresh garlic and fresh ginger. Two must-have aromatics. Fresh or bottled is strongly preferred here!
- Sesame seeds and green onion. For garnish.
How to make miso salmon
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Season. Season the fillets with salt and pepper. Place them skin-side down on a baking dish.
Step 2- Add miso marinade. In a bowl, whisk the miso marinade ingredients until smooth, then spoon it over the fillets.
Step 4- Broil. Broil the salmon, then remove and add more glaze. Broil the salmon again until it’s fully cooked and flaky.
Arman’s recipe tips
- Try different miso pastes. Red miso paste has the deepest, most savory flavor, whereas yellow miso paste is saltier and more acidic.
- Keep the oven rack in the center. So the fish doesn’t get overcooked.
- Use a meat thermometer. Look for an internal temperature of 140-145F.
- Remove the skin before serving. If you’re using skin-on fillets, use a pair of tongs to remove the skin. It should come off effortlessly
Storage instructions
To store: Store cooled salmon in an airtight container in the refrigerator for 2-3 days.
To freeze: Let the fish cool, then wrap the fillets in aluminum foil and freeze them in a freezer bag for up to 3 months. Thaw overnight before reheating.
To reheat: Microwave single portions for 30-40 seconds or reheat in a skillet over medium heat, flipping often until warm.
Frequently asked questions
Yes, you can make the miso glaze up to two days in advance. Any longer and you risk the miso paste separating from the other ingredients.
I don’t recommend marinating the salmon in the glaze, as it’s just that: a glaze. It doesn’t have the correct proportion of liquid ingredients and you’ll end up with an overly salty dish.
More Asian-inspired seafood recipes
Miso Salmon
Ingredients
Instructions
- Preheat the oven to 200C/400F.
- Season both sides of the fillets with salt and black pepper.
- In a small bowl, whisk together the miso paste, soy sauce, mirin, sake, honey, sesame oil, garlic, and ginger until well combined.
- Place the salmon fillets, skin side down, on a baking dish. Spoon the miso glaze over the salmon, making sure to coat it evenly. Reserve the leftovers.
- Broil the salmon in the preheated oven for 5 minutes. Remove and add more glaze to the surface. Broil for 2 minutes, then glaze one more time. Broil until salmon is cooked through and flakes easily with a fork or until the internal temperature reaches 145F.
