Miso Glazed Salmon

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This Miso-Glazed Salmon combines succulent salmon with rich, savory miso, creating a flavorful Japanese-inspired dish that’s both gourmet and ridiculously easy to whip up. The delicate, flaky salmon is broiled until the outside is beautifully crisp and the inside is perfectly moist. Miso salmon is your ticket to a fancy dinner in less than 30 minutes!

plate of miso glazed salmon and grilled bok choy halves.

Why You’ll Love This Recipe

  • Quick: Elevate your dinner game without the hassle. This recipe combines gourmet flavors effortlessly, making it perfect for both special occasions or those days when you crave something a bit more upscale.
  • Easy: Don’t let the gourmet tag fool you – this dish is a breeze to whip up. With minimal ingredients and a quick cooking time, you can achieve restaurant-worthy results in the comfort of your own kitchen. It’s the perfect recipe for busy foodies who want maximum flavor with minimal effort.
  • Flavorful: The marriage of succulent salmon and miso creates a taste symphony. The delicate, savory richness of miso blends seamlessly with the natural sweetness of salmon, resulting in a palate-pleasing harmony of flavors.

Miso Paste: Which One To Use?

Miso paste comes in various types, each with its unique flavor profile, color, and intensity. The main types of miso paste include:

  • White Miso (Shiro Miso): This miso is light in color and has a sweet, mild flavor. It ferments for a shorter period, resulting in a smoother and less salty paste. White miso is often used in dressings, marinades, and light soups.
  • Yellow Miso (Shinshu Miso): With a medium saltiness and a bit stronger flavor than white miso, yellow miso is fermented for a longer duration. It has a golden to light brown color and works well in various dishes, providing a balance between sweetness and saltiness.
  • Red Miso (Aka Miso): This miso has a deep red-brown color and a robust, salty flavor. It undergoes a longer fermentation process, giving it a more intense taste. Red miso is suitable for heartier dishes like stews, glazes, and darker soups.
  • Awase Miso: Awase miso is a blend of different miso varieties, often combining white and red or white and yellow miso. This provides a well-balanced flavor, making it versatile for a range of recipes.

When choosing a miso paste for this miso-glazed salmon, consider your taste preference. Choose one that you think you might like. I like using red miso and balancing it out with some sugar. If you choose the milder ones, adjust the amount of sugar used.

What You’ll Need:

Ingredients for miso salmon: salmon, miso paste, brown sugar, soy sauce, sesame oil, and mirin.

Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.

  • Salmon: Use fillet cut boneless, skin-on, or off salmon.
  • Miso Paste: For this recipe, I used red miso paste since I prefer the stronger taste. If you want it sweeter, use white (Shiro) miso. If you want a balance between sweet and salty, use yellow (Shinshu) miso. You can find this in many grocery stores, particularly in the Asian or international food section. Check near the soy sauce, tofu, or refrigerated section. If you’re having trouble finding it, try a miso paste substitute.
  • Brown Sugar: Either light or dark brown sugar is used to sweeten the glaze.
  • Soy Sauce: Used for more umami flavor. Adjust the amount of soy sauce based on the miso you choose. Do a taste test before adding it to the salmon.
  • Sesame Oil: Used for nutty flavor and aromatic richness. It contributes a toasty note to complement the sweet and savory elements.
  • Mirin: Mirin is a Japanese sweet rice wine used to add sweetness and a slight tanginess. You can find mirin in the Asian or international section of well-stocked grocery stores. If you’re unable to find mirin or are looking for a substitute, you can use a mixture of rice vinegar and sugar or just plain water. It’s needed to thin out the sauce.

Let’s Make Some Miso Salmon!

Two slices of salmon with miso glaze ingredients in a bowl.

Step 1: In a small bowl, whisk together miso paste, brown sugar, soy sauce, sesame oil, and mirin until well combined. Adjust sweetness or saltiness according to your taste.

Spoon pouring miso sauce on the salmon.

Step 2: Place the salmon fillets in a shallow dish and pour half the miso glaze over the salmon, ensuring each fillet is well coated. Reserve the remaining glaze for later.

Step 3: Allow the salmon to marinate for at least 15-30 minutes. For a more intense flavor, you can marinate it for up to 2 hours in the refrigerator.

Step 4: Turn the broiler on high (550ºF/288ºC) with a rack placed in the center position. Preheat for 5 minutes.

Step 5: Line a baking sheet with foil. Place the marinated salmon fillets on the baking sheet and broil in the preheated oven for 10-12 minutes or until the internal temperature of the thickest part of the salmon is between 120-130°F. In the last 2 minutes of baking, brush the reserved miso glaze over the salmon fillets. This will create a glossy, flavorful finish.

Step 6: Garnish with sesame seeds and chopped green onions. Serve the miso salmon over rice or your preferred side dishes.

Slices of miso salmon on a pan topped with sesame seeds and green onions.

Tips for Success

– Choose fresh, high-quality salmon fillets. Look for fillets with vibrant color and a firm texture.
– Ensure that the salmon is evenly coated with the miso glaze. This helps in imparting flavor to every bite.
– If you want more flavor, allow the salmon to marinate for at least 15-30 minutes. For a more intense flavor, you can marinate it for up to 2 hours in the refrigerator.
– While broiling the salmon, keep a close eye on it so that it doesn’t burn. If it’s burning too quickly, lower the oven rack.
– To prevent the salmon from overcooking or drying out, remove it as soon as the internal temperature reaches 120-125°F for medium and 130-135°F for well-done (but still moist). Remember that the salmon will continue to cook as it comes out of the oven.

Miso glazed salmon on a bed of rice and bok choy.

Add a Twist to Your Salmon

  • Citrus Miso Glazed Salmon: Enhance the miso glaze by adding a splash of fresh citrus juice like orange or lemon. The citrusy notes will add a bright and refreshing element to the rich miso flavor.
  • Sesame Ginger Miso Glazed Salmon: Introduce an Asian-inspired twist by incorporating grated ginger and a drizzle of sesame oil into the miso glaze. This variation will bring depth and complexity to the overall taste.
  • Spicy Miso Glazed Salmon: If you enjoy a bit of heat, spice up the miso glaze by adding a pinch of red pepper flakes or a dash of Sriracha. The subtle spiciness will complement the sweetness of the glaze and the richness of the salmon.

Serving Suggestions

Plate of rice, bok choy and miso salmon.

Serve this with white rice or fried rice like Egg Fried Rice, Thai Fried Rice, Vietnamese Fried Rice, or Crab Fried Rice. Add one of these veggies for a complete meal: Spicy Asian Cucumber Salad, Sesame Miso Brussel Sprouts, or Chinese style Garlic Green Beans.

Storage Tips

Close up bite shot of miso salmon and fork with a piece.

Refrigerate: Place the leftover salmon in an airtight container and store it in the refrigerator. For optimal freshness, eat within 2-3 days.

Freeze: If you plan to store it for a more extended period, consider freezing it. Wrap individual salmon portions tightly in plastic wrap or aluminum foil, place them in a freezer-safe bag, and label them with the date. Frozen miso-glazed salmon can last up to 2-3 months.

Reheat: To reheat, thaw frozen salmon in the refrigerator overnight. Reheat in a preheated oven at 325°F (163°C) for about 15-20 minutes or until warmed through. Alternatively, you can reheat in the microwave at a lower power setting to prevent overcooking.

RECIPE

Table setup of Miso glazed salmon on plates of rice and baby bok choy.

Miso Glazed Salmon

Quynh Nguyen
This Miso Glazed Salmon is a combination of succulent salmon with rich, savory miso, creating a flavorful Japanese-inspired dish that's ridiculously easy to whip up. The delicate flakiness of salmon is infused with the perfect blend of sweet and salty notes. Miso salmon is your ticket to a fancy dinner in less than 20 minutes!
5 from 48 votes
Prep Time 5 minutes
Cook Time 12 minutes
Marinate 15 minutes
Total Time 32 minutes
Course Main Course
Cuisine Asian, Japanese
Servings 4 servings
Calories 297 kcal

Ingredients
  

  • 4 salmon fillets
  • 3 tablespoons miso paste
  • 1-2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • ½ tablespoon sesame oil
  • tablespoons mirin

For Garnish (optional)

  • 1 teaspoon toasted sesame seeds
  • chopped green onion/scallion

Instructions
 

  • In a small bowl, whisk together miso paste, brown sugar, soy sauce, sesame oil, and mirin until well combined. Adjust sweetness or saltiness according to your taste.
  • Place the salmon fillets in a shallow dish and pour half the miso glaze over the salmon, ensuring each fillet is well coated. Reserve the remaining glaze for later.
  • Allow the salmon to marinate for at least 15-30 minutes. For a more intense flavor, you can marinate it for up to 2 hours in the refrigerator.
  • Turn the broiler on high (550ºF/288ºC) with a rack place in the center position. Preheat for 5 minutes.
  • Line a baking sheet with foil. Place the marinated salmon fillets on the baking sheet and broil in the preheated oven for 10-12 minutes or until the internal temperature of the thickest part of the salmon is between 120-130°F. In the last 2 minutes of baking, brush the reserved miso glaze over the salmon fillets. This will create a glossy, flavorful finish.
  • Garnish with sesame seeds and chopped green onions. Serve the miso salmon over rice or your preferred side dishes.

Notes

  • While broiling the salmon, keep a close eye on it so that it doesn’t burn. If it’s burning too quickly, lower the oven rack.
  • To prevent the salmon from overcooking or drying out, take the salmon out as soon as the internal temperature reaches 120-125°F for medium and 130-140°F for well done.

Nutrition

Calories: 297kcalCarbohydrates: 7gProtein: 35gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 677mgPotassium: 867mgFiber: 1gSugar: 5gVitamin A: 75IUCalcium: 34mgIron: 2mg
Have you tried this recipe?Leave a star rating and let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. Why did you not address the vegetable that was made with the recipe for the picture?? I would like to make that. Trying to incorporate different vegetables.

    1. Hi Dawn! The greens beside the Miso Glazed Salmon are bok choy. I carefully trim the stem without cutting too much to keep it whole. Afterward, I halve it and place it in a pan (cut side down) with a splash of water and oil. Covering the pan with a lid, I let it steam until tender. You can add any seasoning to it in the end.

  2. 5 stars
    I didn’t even know there were so many different miso options. I will have to try them all to find the one I like.