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.
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’s 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.
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 meal 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!
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15-Minute Miso Salmon
- 20 ounces salmon fillets, four 5-ounce pieces about 1-inch thick
- kosher salt, for seasoning
- black pepper, for seasoning
- 2 teaspoons sesame seeds, optional
- 2 tablespoons green onions, thinly sliced, for garnish
- In a medium-sized bowl combine brown sugar, soy sauce, hot water, and miso. Stir with a whisk.
- Arrange fish on a shallow baking dish or foiled-lined baking pan coated with cooking spray. Spoon miso mixture evenly over fish fillets.
- Broil for 8 to 10 minutes or until fish flakes easily when tested with a fork. Baste again with miso glaze halfway through cooking (two times total). Sprinkle with sesame seeds and green onions.
- I have found that wild salmon takes a shorter time to cook because it is more learn than farm raised salmon. Check at about 7 to 8 minutes for wild salmon for doneness.
- You can cook the fillets with the skin on, just remove before serving.
- Serve with your favorite healthy sides like brown rice, quinoa, or vegetables.
- White miso can be substituted for yellow miso or soybean paste.
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