Miso salmon is one of those dinners you’ll crave time and again. It’s incredibly simple, packed with umami flavor, and broils into the most beautiful salmon filet.
Why You’ll Love This Miso Salmon
I still remember the first time I had miso-marinated cod at Nobu restaurant about 25 years ago. It was incredibly delicious! So today’s salmon recipe takes that same approach, but turns it into miso-marinated salmon. Between the insanely flavorful miso glaze and the beautifully caramelized top layer from broiling, this might just be my new favorite way to cook salmon. It’s right up there with my signature garlic herb baked salmon, but this broiling method delivers next-level texture and flavor. Just be sure to follow my tips below to avoid overcooking. Salmon can go from perfect to dry very quickly! Here’s a few more reasons to love this recipe:
- It cooks really fast. Just 7 to 9 minutes under the broiler is all it takes!
- The miso salmon glaze is so simple. A handful of pantry ingredients come together for a rich, savory-sweet marinade.
- It’s a total crowd-pleaser. Everyone I’ve served this to has raved about it, especially when paired with ginger rice and my Asian cucumber salad (more ideas below!).
Miso Salmon Ingredients
- Salmon: You’ll need 4 salmon filets for this recipe. You can use any type of salmon, including sockeye, coho, or king salmon. I’m using king salmon in the video below.
- White miso paste: Traditional miso is made from fermented soybeans, salt, and a grain, like rice or barley. If you’re gluten-free like me, remember that barley contains gluten, so look for white miso (also called shiro miso) that uses rice or soybeans only, with no barley or wheat.
- Mirin, soy sauce, sesame oil: The ultimate trio for Japanese-style marinades. I’m also using tamari soy sauce, which is gluten-free.
- Honey: A little sweetness balances the saltiness and helps caramelize the glaze beautifully.
Find the printable recipe with measurements below.
How To Make Miso Salmon
Step one: Create the miso glaze by whisking together the white miso paste, mirin, honey, soy sauce, and sesame oil.
Step two: Pat the salmon fillets dry and place them in a shallow glass dish. Reserve about 2 tablespoons of the marinade in a separate bowl, then pour the rest over the salmon. Turn the fillets to coat well, then marinate in the fridge for 30 minutes to 1 hour.
Step three: Preheat your oven’s broiler. Line a quarter sheet pan with parchment paper and arrange the salmon fillets on top. Place the rack 4 to 6 inches below the broiler. This is super important as it’ll determine how well your filet cooks (see my notes in the recipe card below). Broil for 7 to 9 minutes, depending on the thickness of the fillets. The tops should be golden and slightly charred, and the inside just cooked through. While the salmon is still hot, brush it with the reserved marinade for an extra hit of flavor.
Ways To Serve
Not sure what veggies to pair it with? Choose anything light and crisp, such as my Asian cucumber salad, garlic ginger bok choy, sautéed spinach, or steamed broccoli tossed in sesame oil and sesame seeds. Plus my ginger rice! And don’t forget something pickled for the full Japanese experience! Think pickled radish or pickled cucumber.
Storage Tips
Let the salmon cool completely before storing it in an airtight container in the fridge for 3 to 4 days. If you’re freezing leftovers, place them in a sealed container (use parchment between fillets to prevent sticking) and freeze for up to 3 months.
When reheating, go low and slow, either in a 275°F (135°C) oven for about 10 minutes or in the microwave just until warmed through to keep the salmon from drying out.
More Salmon Recipes
- Air Fryer Salmon: Perfect for quick weeknight dinners.
- Blackened Salmon: Most delicious Cajun salmon.
- Salmon Tacos: A flavorful twist for taco night.
- Salmon Patties: A great way to use up baked salmon.
- Or give these other salmon recipes a try!
If you make this miso salmon recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Quarter Sheet Pan Perfect for cooking salmon filets!
Ingredients
- 4 6-ounce salmon filets
- optional: sliced green onions and sesame seeds for garnish
Miso Marinade
- ¼ cup white miso paste
- ¼ cup mirin
- 3 tablespoons honey
- 2 tablespoons tamari soy sauce
- 1 tablespoon sesame oil
Instructions
- Make the miso marinade. In a small mixing bowl, whisk together the white miso paste, mirin, honey, tamari soy sauce, and sesame oil.
- Marinate the salmon. Pat the salmon dry with a paper towel, then place in a glass dish. Reserve 2 tablespoons of the marinade in a small bowl, then pour the rest of the marinade on top of the salmon. Make sure the salmon is well coated, then marinate for 30 minutes to 1 hour in the fridge.
- Broil the salmon. Turn on your oven's top broiler. Line a quarter baking sheet with parchment paper (see notes below), and place the salmon filets on top. Position the top rack about 5 to 6-inches underneath the broiler. Broil the salmon for 7 to 9 minutes, depending on thickness. The salmon should get lightly charred on top, and the middle should be just cooked through.
- Glaze and serve. While the salmon is still hot, brush a light coating of the remaining marinade on top. If you'd like, garnish with sliced green onion and sesame seeds before serving.
Lisa’s Tips
- Storage tip: Let the salmon cool completely before storing it in an airtight container in the fridge for up to 3 to 4 days. If you’re freezing leftovers, place them in a sealed container (use parchment between fillets to prevent sticking) and freeze for up to 3 months.
- If your salmon is on the thicker side (i.e. king salmon), you can lower the rack slightly to prevent the marinade from burning. This will allow the salmon to cook through with a gentler broil. Alternatively, thinner salmon can go closer for a quick sear and caramelization.
- Some recipes recommend scraping the marinade off the top. I tested it both with the marinade scraped off and without scraping and found no difference in terms of caramelization. So no need to scrape.
- Normally I don’t recommend broiling with parchment paper as it can catch fire—so do keep an eye on it! But this recipe cooks so quickly, you should be fine. Just make sure that the parchment paper isn’t coming up the side of your sheet pan. You can also line the sheet pan with aluminum foil if you’d like, for a safer option.
- Because the miso marinade contains sugar, it can go from beautifully caramelized to scorched quickly. Make sure to keep an eye on it after the 5-minute mark.
Nutrition
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Behind The Scenes
I could easily eat all 4 salmon filets on this tray! There’s just something about the simplicity of this recipe and the insanely delicious flavor that means I never tire of it. And while king salmon is my personal favorite, it’s admittedly a splurge (price-wise). But the good news is that this miso salmon is absolutely perfect with any variety of salmon, so feel free to grab whichever salmon works with your budget!
