This recipe for 15-minute miso glazed salmon is an easy meal packed with maximum flavor! The broiled salmon is drizzled with a miso and soy glaze.
What do my fantastic readers want the most? Fast, easy and healthy recipes that don’t comprise on taste. How do I know? We sent out a survey early this year because I want to create content that helps fill your life with yummy food while teaching you a few culinary science tips and tricks along the way. I love being your buddy in the kitchen, plus hearing your feedback keeps me motivated and focused. Thank you!
I also didn’t realize how much you all like Asian cuisine. Big sigh of relief, because I often like to infuse a mix of those flavors in my recipes. This 15-minute miso glazed salmon is going to be your go-to meal for those who like maximum flavor with minimum effort. That sounds pretty darn good.
We don’t have much time, so let me show you how to kick up your salmon game a few notches.
At the Gavin household, Monday is Salmon night. Because after a long day at work, and typical Monday sluggish blues, we just want a wholesome meal that is quick and satisfying.
I rotate between spiced molasses salmon, grilled cedar planked salmon, or now this speedy miso glazed salmon dish. We eat these meals so often that I’ve got the recipes engraved permanently into my brain.
This sauce is money (aka. I’d bet my dog on it if I had one, it’s that good). Miso is a fermented soybean and grain paste that is 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? All you need to do is whisk together yellow miso paste, brown sugar, and a splash of low sodium soy sauce. That’s it! It gives this irresistible savory, sweet flavor and coats the salmon with ease.
My favorite way to cook salmon is broiling. The heating elements at the top of the oven get blazing hot, cooking the fish in less than 10 minutes. This miso sauce is heavenly when broiled on top of the flaky salmon because the sugars caramelize just enough to create this sticky luscious glaze.
If you LOVE the sauce, take the fish out halfway through cooking and add another light drizzle, then pop back in the oven. My hubby Jason looks forward to salmon nights because not only is it healthy, but mostly because they’re fewer dishes to clean! Since the food cooks on top of a lightly oiled foil sheet, all you have to do for clean up is crumple the foil into a ball and toss away. Done and done.
Check out how the miso glaze has infused into the surface of the salmon. Flavor explosion my friends!
I’m so hungry by the time I dig in, that I never really get to see all of the awesomeness that is happening right before our eyes. Such a neat perspective when you stop and capture the moment. I hope I’ve convinced you to give this simple 15-minute miso salmon recipe a try. Please leave a comment below so I can hear what you think!
How do you know when your salmon is done cooking?
My typical guideline is for every 1 pound of fish, you need about 10 minutes of cooking time. However the timing is just an estimation, but it’s practicing and using my senses (touch, appearance, taste) to see if it’s finished. I like my salmon medium, just pink and succulent. That’s between 135-140F if testing with a thermometer. You can also check for doneness by seeing if it flakes apart easily with a fork. The biggest challenge that most people have is overcooking. With 5 to 6 ounce fillets like in this recipe (about 1-inch thick), I never broil longer than 8 to 10 minutes. The thicker the salmon, the longer cooking time needed. Also, if the fillet still has the skin on the bottom, when you separate it from the cooked flesh, and if it’s easy to remove then that’s also an indicator that it’s ready. Once you’ve made salmon a handful of times, you’ll get the hang of it and become a pro!
15 Minute Miso Salmon Recipe
Ingredients
Miso Glaze-
- 1/4 cup brown sugar, packed
- 2 tablespoons soy sauce , low-sodium
- 2 tablespoons water, (hot)
- 2 tablespoons white miso, or yellow miso, soybean paste, Organic Miso
Salmon-
- 20 ounces salmon fillets, (four 5-ounce pieces), about 1 inch thick
- kosher salt, for seasoning
- black pepper, freshly cracked, for seasoning
- 2 teaspoons sesame seeds, (optional)
- 2 tablespoons green onions, thinly sliced, for garnish
Instructions
Miso Glaze-
- In a medium sized bowl combine brown sugar, soy sauce, hot water and miso, stirring with a whisk.
Salmon-
- Arrange fish in a shallow baking dish or foiled liked baking pan coated with cooking spray. Spoon miso mixture evenly over fish.
- Broil 8 to 10 minutes or until fish flakes easily when tested with a fork, basting again halfway through cooking with miso glaze (two times total). Sprinkle with sesame seeds and green onions.
Notes
2. You can cook the fillets with skin on, remove before serving.
3. Serve with your favorite healthy sides like brown rice, quinoa, or vegetables.
Miso Glazed salmon is one of my family’s all time favorite go to week night meals. So simple and satisfying… Although I’ve always done it onthe stove top so I end up with crispy salmon skin… But I love your idea of broiling it for easy clean up and hands free cooking. How many inches is your salmon from the broiler? It will help give me a cooking guide as I’m broiling my salmon.
Hi Ann! Crispy salmon skin is amazing 🙂 I broil on high with the salmon about 8 inches away from the broiler (about the center rack). This cooks the salmon through without burning the surface, and setting the glaze. You may have to play around with timing and position since all ovens differ, but try the 8-inches away first. Since there is some brown sugar in the sauce, it will quickly caramelize under the high heat.
Hi Jessica this sounds great and can’t wait to make this dish. While taking a cooking class I learned this trick from the chef to test fish. Use a cake tester, once I cook the fish about 10 minutes total… I either broil or cook it on the grill outside. Pushing the tester in several places, thick and thin areas, if the tester goes into the fish without resistance I know cooking is complete.
This looks SO good and SO easy!!! I adore salmon, I need to incorporate it into the dinner schedule more regularly.
Yes Ahu! I make it at least 2 times a month, so simple and fast!
Jessica, this is great recipe. I love miso and had no idea it was packed with probiotics!
The food science you include in these posts is also fantastic. When I was younger I considered going into the food science field. I love reading about it and look forward to reading more of your posts!
Thank you Michelle! I’m so happy to hear your enjoy the food science geeky side too 🙂 I love your blog by the way!
Could I cook in a cast iron skillet in broiler. I am trying to avoid using aluminum foil. Thanks!
Yes! I would just make sure to lightly oil the bottom of the skillet so that the salmon does not stick. Great idea!
Hi Jessica,
What temperature do I set the oven at for broiling? I have never used the broiler part of the oven. Thanks!
Hi Connie! Does your oven have a “broil” button that gives you a choice of “low or high”? There is no specific broil temperature, just a setting. I usually broil on high. Let me know what you find 🙂
So trying this recipe! I like in Alaska on the largest salmon run in the world and salmon is our main diet (I loathe nasty farmed salmon). So excited to try it!!!
Yay Tanya! You are so lucky to live in Alaska and get the freshest salmon, it’s so good for you 🙂 I can’t wait to hear what you think about the recipe!
Omg….l am in love with this dish. I’ve had it 2 nights this week and plan on having it for the next 2 nights. I’m the only one eating this (no one else likes salmon in my house) so I’ve cut the recipe in 4th’s so I can have fresh sauce each night. Thank you so much for making my tummy happy.
This sounds amazing! I’m not much of a cook…do you mean white or yellow miso OR soybean paste? I’m confused 🙂
You could use either white or yellow, I prefer yellow as it has a little stronger flavor.
I made this tonight and it was delicious. I decided to bake the salmon at 425 along with broccoli and poured the sauce over everything. This will be a regular meal for me.
Thank you for sharing your experience Kionna! I will have to try it with broccoli next time 🙂
This looks delicious. It was the top Google hit when I searched Salmon Recipe With Miso. I have a nice baby side in the fridge and would love to make this tonight but the only ingredient from the glaze which I don’t have any more of is the soy sauce. Can I sub something, or omit?
Update: I made this with a 2.08 lb. baby salmon side. I added 50% to the amount of glaze ingredients. Set the broiler to high, timer to 20 min. After about 15 min I smelled burning and when I opened the oven found that the salmon looked nice and done (not over done) but all of the excess glaze around it on the pan had burnt to a char. I guess I’ll try setting the broiler to low next time and check after 10 pr 15 min. The end result was really tasty, but didn’t really permeate the fish much. Maybe could have used a bit more salt.
At our Local hotel where I live…. they sell Miso Glazed Salmon with Mashed Potato and Broccolini…It is so Yummm and the do tend to pour the sauce lightly over the vegetables as well…..it is my favourite go to meal when we eat at the hotel…..So now I am tempted to try this at home also 🙂
Just made this again, we’ve made it several times before. SOOO GOOD!!
I made this tonight for my husband and myself. It was perfect! I served it with black beans and cauliflower rice, so super healthy. The only real sugar was in the glaze. Thank you for the tip on the broil time with wild-caught salmon. If I’d have broiled it for 8 mins it woud’ve been too long. In my husband’s words, “Bangin’!”
I’m late to the party but had to comment because this recipe was absolutely AMAZING. I just made this for my moms birthday and we were both in love with the flavor, perfect level of sweet and salty. (I just added a dash of oyster sauce for some umami) Served with some coconut ginger rice and asparagus. Highly recommend!! This has earned a permanent place in my recipe book.
I’ll definitely have to try adding some oyster sauce, how much did you add? I love the sides you served with it too, now I’m hungry!
Hi there! Would love to try this recipe. Can I substitute honey for the brown sugar and if so, how much honey? We never really use brown sugar at home, so I would rather use up our pantry ingredients instead
Yes, you can use honey instead of brown sugar. I would still use 1/4 cup of honey in the recipe.