Miso Salmon

This easy miso glazed salmon is packed with savory, umami-rich flavors and cooks up in minutes. It makes an easy weeknight dinner. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Asian

Prep Time 1

Cook Time 9

Total Time 10

Servings servings

Calories 305kcal

Author Arman Liew

Ingredients

4 salmon fillets skin-on
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup white miso paste
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
1 tablespoon honey
1 tablespoon sesame oil
2 cloves garlic minced
1 teaspoon ginger minced

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.

Video

Notes

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.

Nutrition