This popular Japanese miso salmon recipe is an easy meal ready in 15 minutes! Succulent salmon fillets topped with delectable miso and soy glaze and broiled to perfection.
Recipe Science
- Umami-rich miso paste comes in mild white, intense red, and balanced yellow, altering the glaze’s flavor profile.
- Broiling the salmon at high heat caramelizes the brown sugar in the miso glaze, creating a flavorful crust.
- The intense heat of the broiler quickly cooks the salmon, keeping the interior moist while the glaze forms a rich, sticky coating.
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Featured Comment 57
“This salmon is reminiscent of the miso salmon at our favorite Asian restaurant..delicious! I never knew that making miso glazed salmon could be so easy. So glad I decided to try this, our new favorite way to prepare salmon!”—Pauline
Why It Works
This miso salmon recipe is your answer when you’re looking for a quick and easy meal! Grab some salmon fillets at the grocery store, and let the oven do the work. Serve with your favorite sides, like steamed white rice and bok choy, for a complete meal.
Whip a simple four-ingredient glaze to coat the surface of the fish. Add the sauce a few times during the cooking process to add maximum flavor to each piece. After about 10 minutes of broiling, a stunning caramelized crust forms. The tender and flakey salmon will be your go-to weeknight dish.
Ingredients You’ll Need
- Salmon: I used richer Atlantic salmon to make the dish. Select salmon fillets, about 5 to 6 ounces in size. You can go larger. However, it will need a few more minutes to cook. You can purchase the salmon without the skin or check out my guide on how to remove salmon skin. The salmon can be broiled skin-side down. Using a spatula, it’s simple to lift the fish from the skin after it’s been cooked.
- Miso Glaze: I use red miso paste for its strong savory and umami taste and darker hue. Brown sugar balances the savory miso and adds a hint of molasses flavor. Hot water dilutes the sauce for a glaze consistency,
- Seasoning: Use salt and pepper to season the salmon fillets.
- Garnish: Top the salmon with sesame seeds and green onions for a pop of color and interesting texture.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
- Salmon Swaps: Other types of salmon can be used, like King, Scottish, or Wild Alaskan. Because it contains less fat, wild salmon will be leaner and drier in texture.
- Miso: If you prefer a more mild and sweeter miso marinade flavor, use white or yellow miso.
- Sweetener: If you’d rather use honey or maple syrup, omit the water. The syrup is thick enough to cling to the salmon and concentrate further as it cooks, and the moisture evaporates.
- Vinegar: If you like a more tangy taste, add some rice wine vinegar, ½ teaspoons at a time.
- Make it Spicy: Add sriracha, chili oil, chili paste, or red chili flakes to the miso glaze.
- Add Wine: Instead of water, stir in mirin rice wine. This adds extra flavor dimension to the sauce.
How to Make Miso Salmon
Step 1: Preheat the Oven
Position the oven rack on the lowest level and crank up the heat to high broil. Line a large baking sheet with foil and drizzle it with olive oil to prevent sticking.
Parchment paper can be used, but make sure it has a high-temperature rating, as the oven will get above 500ºF (260ºC). It can also be cooked in a greased baking dish.
Step 2: Make the Glaze
I’ve found a quick and easy way to add a ton of flavor without marinating the salmon. This miso glaze is made with dark brown sugar, red miso paste, hot water to dissolve the ingredients, and soy sauce. That’s it! It has an intense savory flavor that gets stronger with each coating on the fish.
Step 3: Glaze the Salmon
Season the pieces with salt and pepper to enhance the flavor.
Drizzle or brush the miso glaze on the surface of the fish. I also make sure to cover the sides.
This is just the first coat. You’ll glaze the salmon a few more times during the cooking process.
Step 4: Broil the Salmon
Place the pan at the lowest position in the oven. This prevents the sugars in the sauce from completely charring. The heating elements at the top of the oven get blazing hot, around 525ºF (274ºC), cooking the fish in less than 10 minutes.
I like to glaze the salmon twice more after 5 and 8 minutes of cooking. This creates a thick coating that concentrates on the surface to make a sticky, flavorful glaze. The thicker the salmon, the longer the cooking time needed.
Pro Tip: A simple way to tell if the salmon is done cooking is when the skin is still attached. If you slip a spatula between the skin and the flesh, they will be easily separated.
Step 5: Garnish and Serve
Transfer the salmon to a serving dish. For a beautiful presentation, garnish with sesame seeds and sliced green onions.
Frequently Asked Questions
Miso is a fermented soybean and grain paste packed with tons of savory umami flavor, typically used for miso soup in Japanese cuisine. Did you also know it’s an incredible source of probiotics? It comes in different varieties like white (shiro), yellow (skinshu), or red (miso). They range from mild and sweet to more robust and savory in flavor.
White miso is made from a higher proportion of rice and fermented for a year or less, giving it a milder and sweeter taste. Red miso has a higher proportion of soybeans and is fermented for 1 to 5 years, giving it a more intense and saltier flavor. Yellow miso is a good middle ground. I use red miso for this recipe, but you can use any of the other types available based on availability and taste preference.
My typical guideline is that for every 1 pound of fish, you need about 10 minutes of cooking time. However, the timing is just an estimation. I like my salmon medium, flaky, but still moist. That’s an internal temperature between 135 and 140ºF (57 to 60ºC). Check for doneness by seeing if it flakes apart easily with a fork.
More Japanese Recipes
If you tried this Miso Salmon recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Miso Glazed Salmon
Ingredients
- ¼ cup packed dark brown sugar
- 2 tablespoons red miso
- 2 tablespoons hot water
- 2 tablespoons soy sauce
- 4 skinless salmon fillets, 5 to 6 ounce pieces
- kosher salt, for seasoning
- black pepper, for seasoning
- 2 tablespoons sliced green onions
- ½ teaspoon sesame seeds
Instructions
- Heat Oven – Set the oven rack to the lowest position. Heat on the high broil setting. Line a large baking sheet with foil. Lightly drizzle with olive oil to prevent sticking. Set aside.
- Make the Glaze – In a medium bowl, whisk together brown sugar, miso, hot water, and soy sauce. Set aside.
- Glaze the Salmon – Season both sides of the fillets with salt and pepper. Arrange them at least 2 inches apart on the prepared baking sheet. Spoon or brush about 1 tablespoon of miso glaze over the surface and sides of each fillet. Reserve the remaining glaze.
- Broil – Broil the salmon on the lowest rack for 5 minutes. Remove and add more glaze to the surface. Broil for 3 minutes, then glaze one more time. Broil until the fish flakes easily with a fork, and reaches an internal temperature reaches between 135 to 140ºF (57 to 60ºC) on an instant-read thermometer, about 2 minutes depending on thickness.
- Serve – Transfer to a serving platter or dish. Garnish with green onions and sesame seeds.
Recipe Video
Notes
- Using Skin On Salmon: Broil the fillets with the skin on. Remove them before serving.
- Miso Selection: White or yellow miso can be substituted for red miso. The flavor will be milder, less savory, and sweeter.
- Substituting Brown Sugar: Honey or pure maple syrup can be used. Omit the added water.
- Roasting: Set oven to 525ºF (274ºC) if there is no broiling setting.
- Wild Salmon: Requires shorter cooking time because it is leaner. Check between 7 to 8 minutes for doneness.
- Storing: Refrigerate in an airtight container for up to 5 days.
- Reheating: Cover and microwave on high setting in 15 to 30-second increments until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Carla says
The salmon was quite good, but the whole family found the marinade a bit overpowering. I might reduce the amount of miso used next time I make it!
Jessica Gavin says
Thanks for your feedback! You can definitely add less marinade next time.
mia says
I really want to make this for my toddler! But I only want to cook one fillet of salmon. What would the measurements be for just one?
Jessica Gavin says
Hi Mia, if you click on the Print button in the recipe card you can change the serving size to 1, and it will change all the ingredient measurements accordingly for one fillet.
Jessica Gavin says
Hi Mia- Great question! If you click the “print” button in the recipe card, once it open in the print screen, you can adjust the number of servings, which will also change the amounts in the recipe to a smaller serving. Let me know if that works for you!
Krystal says
I had some dashi miso I’ve been wanting to use, so I skipped the soya sauce and used that and put a few lemon slices on top, basting a few times (my fish was about 14oz, one piece). Holy moly, my dudes. I’m slightly ashamed to say it, but I downed almost that entire dang thing. The only fish I’ve ever made that topped this was a massive halibut steak over an open campfire. I mean…that’s just unbeatable. I’m now lying on the couch in a near food-coma. The lemon turned into candy, so I squeezed that over my fish. The dashi miso had the perfect umami flavour, plus the sweetness from the brown sugar… Salty, sour, sweet perfection.
Jessica Gavin says
Now you’re making me hungry, Krystal! So happy that you enjoyed the miso salmon recipe.
Stacy says
Does the broiling kill the live cultures/probiotics in the miso since its such a high temperature? Sounds delicious! Thanks!
Jessica Gavin says
Since miso contains live and active cultures, the surface that does come in contact with the dry heat of the broiler would likely kill the organisms. Great question!
Karen Berman says
Would this work at room temperature? I would like to serve this at a buffet.
Jessica Gavin says
You could make the salmon and serve it at room temperature. Just don’t leave it out for several hours for food safety reasons.
Clare says
I decided to add sesame seed oil and some garlic before grilling the salmon in a pan and instead of white miso I used red which has a stronger taste it was delicious!!
Jessica Gavin says
Thank you for sharing your recipe modifications! The sesame oil, garlic, and red miso sound delicious.
Pauline says
This salmon is reminiscent of the miso salmon at our favorite Asian restaurant..delicious! I never knew that making miso glazed salmon could be so easy. So glad I decided to try this, our new favorite way to prepare salmon!