15-Minute Miso Glazed Salmon

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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.

Miso salmon on a plate garnished with white sesame seeds and served with rice and vegetables

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.

Pouring a miso and soy glaze over raw salmon fillets before cooking

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.

fork breaking off a piece of salmon fillet on a plate

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.

close of a salmon fillet with miso glaze and white sesame seeds on top

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

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.
Pin Print Review
4.13 from 56 votes
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings 4 servings
Course Entree
Cuisine Japanese

Ingredients

Miso Glaze

  • ¼ cup brown sugar, packed
  • 2 tablespoons soy sauce, low sodium
  • 2 tablespoons hot water
  • 2 tablespoons white miso, Organic 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

Instructions 

Miso Glaze

  • In a medium-sized bowl combine brown sugar, soy sauce, hot water, and miso. Stir with a whisk.

Salmon

  • 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.

Notes

  • 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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Nutrition Facts
15-Minute Miso Salmon
Amount Per Serving
Calories 214 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 70mg23%
Sodium 606mg25%
Potassium 52mg1%
Carbohydrates 18g6%
Sugar 17g19%
Protein 30g60%
Calcium 10mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Reader Interactions

44 Comments Leave a comment or review

  1. Ann {Created To Cook} says

    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.

    • Jessica Gavin says

      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.

  2. Scott Gabriel says

    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.

  3. Michelle says

    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!

    • Jessica Gavin says

      Thank you Michelle! I’m so happy to hear your enjoy the food science geeky side too 🙂 I love your blog by the way!

    • Jessica Gavin says

      Yes! I would just make sure to lightly oil the bottom of the skillet so that the salmon does not stick. Great idea!

  4. Connie says

    Hi Jessica,

    What temperature do I set the oven at for broiling? I have never used the broiler part of the oven. Thanks!

    • Jessica Gavin says

      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 🙂

  5. Tanya says

    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!!!

    • Jessica Gavin says

      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!

    • Alexandra K says

      Can you use red miso? I’m currently trying that out as we speak but wonder why only white or yellow?

      Red was the only kind that was GF and my store had.

  6. Cynthia says

    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.

  7. Pamela Goldman says

    This sounds amazing! I’m not much of a cook…do you mean white or yellow miso OR soybean paste? I’m confused 🙂

  8. Kionna says

    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.

  9. Ilana says

    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?

    • Ilana says

      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.

  10. Annette Joyce says

    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 🙂

  11. Julee says

    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’!”

  12. Emily B says

    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.

  13. Cat says

    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

  14. george says

    Can these four servings be divided into 4 separate meal pep containers and then stored in the fridge for up to 4 days?
    Thanks.
    George

  15. Stuart Ramsey says

    Hi Jessica
    Went to try this receipe as is, but when making the glaze my wife and I found it way too salty for our tastes. Ended up as 1/4 cup Sugar, 2 Tbl Hot water, 1 heaped tbl Miso and approx 1/2 tbl low salt Soy Sause and a squeeze of Lemon Juice. Very Nice! I then baked the salmon basting every 5 minutes for 18 minutes then 2 minutes under the broiler for perfect cooked salmon with glaze. Thanks for the idea for the receipe.

  16. Sucheta says

    I tried this recipe last week and was so impressed with how easy and delicious it was! I halved the ingredient quantities, as I was only making 2 fillets, but still had plenty of glaze leftover to drizzle on top and pour over our couscous. We typically make our salmon with Indian spices and seasoning, but this Japanese twist was such a welcome change! I’ll definitely be making this again!

  17. Anastasia says

    Unfortunately, ovens in Singapore don’t have broil setting in most of the cases. Can I Put oven on grill setting instead? What should be temperature setting then? Default sets to 230c

    Thanks!

    • Jessica Gavin says

      Hi There- Yes, you can use the grill setting. Does the coils still heat from the top of the oven? Make sure to keep a close eye on the fish, making sure the glaze does not burn but the fish cooks through. The time may vary using this different setting.

  18. Michelle says

    Thank you for the recipe! I am a first time miso user and this was perfect. I added a touch of chili garlic sauce for some heat and a drizzle of sesame oil. Will definitely be making this again…

  19. Theresa says

    Hi Jessica! I made this tonight, not only was it easy and quick, it was soooo tasty! Best glaze I’ve had yet. Thank you for sharing this recipe!

    Theresa (gamomto2)

  20. Betty says

    This was delicious and even simpler (fewer ingredients, and easy to eyeball quantities) than my usual go-to salmon miso glaze recipe – but just as good. Will definitely make it again! Thank you!

  21. george says

    This will be my first try at Miso. Can this recipe be used as a meal prep for 4 days? Wife does not like fish and I need to increase my salmon intake.
    Thanks.
    George

  22. 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!

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