Easy Miso Glazed Salmon
on Aug 21, 2024, Updated Oct 24, 2024
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This simple and easy miso glazed salmon recipe is one we gravitate towards on busy weeknights. This savory favorite comes together in under 15 minutes and only has a few pantry staple ingredients, like miso paste and sake! Serve with fluffy white rice and any of your favorite vegetables.
If you’re looking for more fish recipes, check out our Perfect Crispy Skin Salmon, and Halibut en Papillote with Green Olive Salsa Verde.
Why You’ll Love This Recipe
This miso salmon has just the right amount of salty paired with sweetness. We love to serve this on a bed of rice, or with vegetables we have available.
- This recipe can be made in one pan over parchment for easy cleanup.
- While the salmon is cooking in the oven, you can get started on the rest of your dinner, such as a side salad, or fluffy white rice, with no fuss to be over the stovetop while it’s cooking.
- This recipe is super versatile! It can be paired with any of your favorite ingredients, but also makes for great leftovers mashed into onigiri.
- You can serve this right away, or prep ahead the marinated salmon to just pop in the oven when ready to cook.
Recipe Ingredients
White Miso Paste: Miso paste is the main flavor profile in this salmon, it adds depth of flavor and umami. It also helps the salmon char and caramelize nicely!
Soy Sauce: While we are using low-sodium soy sauce for this recipe, you can opt to use any other alternative such as tamari or coconut aminos.
Sake and Mirin: Sake and mirin add a nice sweetness to the miso glaze. The sugars also help caramelize the salmon. You can find sake, and mirin at most local Japanese or Asian markets, or in larger retailers. It can also be purchased on online retailers, like Amazon.
Salmon: Salmon filets are used for this recipe to serve per person. You can opt to slow-roast one large filet if you prefer! Cooking times may vary.
For Serving: Serve with fluffy white rice, sesame seeds, toasted sesame oil, and sliced scallions/green onions.
Tips and Substitutions
- Use high-quality salmon. The type of salmon is totally up to you!
- Up to your preference to purchase with skin-off or skin-on. For this recipe, it will work better with the salmon skin-off, since the skin is not getting crispy here, unlike our Crispy Skin Salmon.
- Marinate your salmon for up to 30 minutes, at the minimum, but to really get in the flavors, you can marinate overnight. If you’re in a pinch, sometimes we’ll just cook it right away!
- Make sure the cooking time is just right. For the perfect flakey, tender inside with a crispy exterior, we like 400 degrees for 12 to 14 minutes in the top rack and then 4 to 5 minutes of broiling in the top rack on high. The time will vary per oven, so use a thermometer to track the temperature.
- Keep an eye while cooking on broil! Depending on the thickness of the filet, the timing of your salmon may differ. You want to see browning and charring on the top, but not burned.
How to Make Miso Salmon
Step 1: Preheat oven to 400 degrees F if cooking right away, if marinating, hold off on this step until ready to cook.
Step 2: In a large bowl, whisk together miso, soy sauce, sake, and mirin until combined, without any clumps. Add in your salmon filets and toss to coat. Marinate for at least 30 minutes.
Step 3: On a large baking sheet lined with parchment paper or aluminum foil, add on your marinated salmon fillets skin-side down (if it has skin), removing any excess marinade from the salmon.
Step 4: Transfer to the top rack of your oven for 12 to 14 minutes. After, set your oven to high broil, and broil for an additional 4 to 5 minutes, until the top of your salmon starts to char in places and caramelize and is cooked through.
Serve and enjoy! Remove from the oven, serve each filet over a bed of white rice, topping with sesame seeds, a drizzle of toasted sesame oil, and sliced scallions.
Serving Recommendations
If you’re looking for some ideas to serve with this salmon recipe, we’ve got you covered!
- Appetizers: This Yellowtail Sashimi with Yuzu Ponzu is a perfect starter to make this miso salmon a meal.
- Soups: Sesame Miso Soup, or Miso Butternut Squash & Turmeric Soup is a nice pairing with this salmon!
- Salads: Try this crunchy Shaved Celery and Fennel Salad alongside the salmon, Radicchio and Endive Salad with Miso Dressing or Radicchio Salad with Chives and Hazelnuts.
- Side Vegetables: Paprika Roasted Baby Potatoes would pair perfectly with this salmon! But any of your favorite vegetables will do here, like, broccoli or bok choy.
- Noodles: Instead of white rice, opt to serve this on top of Spicy Garlic Noodles, or Ramen Noodle Stir Fry.
Miso Salmon FAQs
You can use either white or red miso paste. In this recipe, we are using white miso paste.
Miso salmon is made of a single marinade of miso paste, soy sauce, sake and mirin.
Miso paste is a popular Japanese condiment and paste made of fermented soybeans. It has a deep depth of umami flavor! If you’re looking for more miso recipes, take a look at our Gochujang Miso Ramen Noodles, Miso Black Cod Lettuce Cups, and Miso Butternut Squash & Turmeric Soup.
Store any miso salmon leftovers in an airtight container. When ready to heat, you can warm back up in the oven or in the air fryer.
More Salmon Recipes
Fish & Seafood
Spicy Salmon Crispy Rice
Fish & Seafood
Honey Ginger Glazed Salmon
Fish & Seafood
One Pan Seared Salmon with Burst Cherry Tomatoes
If you do make this Easy Miso Glazed Salmon recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Easy Miso Glazed Salmon
Ingredients
Instructions
- Preheat oven to 400 degrees F if cooking right away, if marinating, hold off on this step until ready to cook.
- In a large bowl, whisk together miso, soy sauce, sake, and mirin until combined, without any clumps. Add in your salmon filets and toss to coat. You can either cover with plastic wrap, and store in the fridge to marinate, cook right away, or transfer your salmon to a plastic bag with the marinade, and transfer to the fridge.
- Marinate your salmon for at least 30 minutes (you can cook right away if you need to), or marinate in the fridge for up to 24 hours to get the most flavor.
- On a large baking sheet lined with parchment paper or aluminum foil, or on a baking pan, add on your marinated salmon fillets skin-side down (if it has skin), removing any excess marinade from the salmon.
- Transfer to the top rack of your oven for 12 to 14 minutes. After, set your oven to high broil, and broil for an additional 4 to 5 minutes, until the top of your salmon starts to char in places and caramelize and until the internal temperature using a thermometer reaches around 130 to 140 degrees F (depending on your preferred doneness).
- Remove from the oven, serve each filet over a bed of white rice, topping with sesame seeds, a drizzle of toasted sesame oil, and sliced scallions.
Notes
- Up to your preference to purchase with skin-off or skin-on. For this recipe, it will work better with the salmon skin-off.
- Marinate your salmon for up to 30 minutes, at the minimum, but to really get in the flavors, you can marinate overnight. If you’re in a pinch, sometimes we’ll just cook it right away!
- Make sure the cooking time is just right. For the perfect flakey, tender inside with a crispy exterior, we like 400 degrees for 12 to 14 minutes in the top rack and then 4 to 5 minutes of broiling in the top rack on high. The time will vary per oven, so use a thermometer to track the temperature.
- Keep an eye while cooking on broil! Depending on the thickness of the filet, the timing of your salmon may differ.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This dish is such a no brained and I looked like a kitchen goddess thanks to Lindsey and this recipe. The cooking technique (15/5) had the most perfect results.
Thank you for your review, Robin!!