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 59
“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.
Oonay says
Thank you so much for this recipe! I have made it about 10 times and every single time it has been a hit at home and family gatherings! People always ask me how to make it and I told them to check your page out!
Jessica Gavin says
I’m thrilled to hear that you are enjoying the miso salmon recipe! I appreciate you support!
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!
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
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!
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)
Jessica Gavin says
Thank you for the feedback! I’m thrilled to hear that you enjoyed the glaze for the salmon.
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…
Jessica Gavin says
I love the addition of the chili garlic sauce! Great job for your first time using miso!
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.
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!
Jessica Gavin says
Thank you for your feedback! Great job adjusting the recipe quantities, happy to hear that you enjoyed the dish!
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.
Jessica Gavin says
Thank you for sharing your adjustment to the recipe. Great job on modifying the sodium levels to your taste!
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
Jessica Gavin says
Yes, I think this salmon recipe would be great for meal prep.
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
Jessica Gavin says
Yes, you can use honey instead of brown sugar. I would still use 1/4 cup of honey in the recipe.
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.
Jessica Gavin says
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!
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’!”
Jaclyn says
Just made this again, we’ve made it several times before. SOOO GOOD!!
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 🙂
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.
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.
Jessica Gavin says
Thank you for sharing your experience Kionna! I will have to try it with broccoli next time 🙂
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 🙂
Jessica Gavin says
You could use either white or yellow, I prefer yellow as it has a little stronger flavor.
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.
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.
Jessica Gavin says
Yes, you can use red miso. It just tends to be more savory in taste, but will work well.
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 🙂
Shannon says
Could I cook in a cast iron skillet in broiler. I am trying to avoid using aluminum foil. Thanks!
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!
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!
Ahu says
This looks SO good and SO easy!!! I adore salmon, I need to incorporate it into the dinner schedule more regularly.
Jessica Gavin says
Yes Ahu! I make it at least 2 times a month, so simple and fast!
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.
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.