This miso salmon recipe makes perfectly flaky fish coated in a savory-sweet glaze that takes just 5 minutes to make. The umami-rich miso marinade makes simple broiled salmon into a go-to weeknight dinner.
Here’s a fun dinner idea that’s simple and flavor-packed: miso salmon! I love using miso to make kitchen magic, since it adds a salty, savory flavor to everything it touches. Here I used it in my miso glaze that’s so punchy, you’ll want to brush a glossy swipe onto just about everything!
I love eating salmon meals as part of the Mediterranean diet, and this recipe is truly one of my favorite ways to eat it. Brush the glaze on a tender fillet of salmon before and after broiling, and it comes out irresistible salty, savory, and tangy. Every time I make it, I can’t resist taking another bite!
5 Star Reader Review
“Loved this easy recipe! My family tends not to be big fans of miso, but everyone here enjoyed this salmon. It’s great over rice with some broccoli on the side. Definitely 5 stars!” -Summer
Ingredients You’ll Need
The secret to miso salmon is this tasty miso glaze. It works on about anything, like any fish or sauteed vegetables. The star is miso, a Japanese fermented soybean paste that’s full of nutrients and salty flavor. Here’s what you need for miso salmon:
- High quality salmon: This recipe tastes best with a high quality of fish. We splurged and used King salmon, and it came out beautifully tender and juicy. It also tastes great with a nice piece of Coho or Atlantic salmon.
- Miso: Miso is a Japanese fermented soybean paste full of nutrients and intense savory notes known as umami: the fifth flavor. You can find miso near the Japanese ingredients at your local grocery. There are several types of miso that all taste different. We recommend using white or yellow miso for this recipe, which might also be labeled as “light miso.”
- Soy sauce: Substitute tamari or coconut aminos if desired.
- Rice vinegar: Rice vinegar adds that signature tangy flair.
- Sugar: A good sauce is balanced with salty, tangy and sweet. If you like, substitute maple syrup or honey.
- Sriracha hot sauce: Hot sauce adds even more tangy flavor and a hint of heat.
Tips for Buying Quality Salmon
If you’re like me, sometimes the choices for buying salmon at the store are overwhelming! Here are some pointers on how to buy the best salmon for this miso salmon recipe:
- 1 to 1 1/2-inch thick fillets are good for this recipe, which might be labeled “center cut” at the store.
- Fresh salmon is best. For the very best quality free of fishy flavor, we find it’s best to buy fresh fish from your local seafood counter.
- Buy wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
Broiling vs. Other Cooking Methods
You can choose any salmon cooking method you like for this miso salmon recipe. The only caveat is when to add the glaze.
- Broiled salmon (my preferred method): This method creates the best caramelization and cooks the fish quickly without drying it out. Watch the timing carefully as broilers vary significantly in intensity. Go to the recipe below for instructions.
- Baked salmon: Works well at 400°F. Brush on glaze before and after baking. The result is more gently cooked and less caramelized.
- Pan seared salmon: Paint on a bit of the glaze when you flip the salmon to skin side down, then add a little more after it’s out of the pan.
- Grilled salmon: Brush the glaze on right before the fish goes on the grill and again right after. Be careful: the sugars in the glaze can burn quickly over direct heat.
I keep coming back to broiling because it delivers the perfect combination of speed and caramelization on the top!
Expert Tips for Perfect Results
After making this recipe dozens of times, I’ve picked up several tricks that guarantee success:
- Place your oven rack about 4-6 inches from the broiler. Too close and the glaze will burn before the salmon cooks; too far and you won’t get that caramelization.
- Pat the salmon dry before glazing. If it’s too wet, the glaze won’t adhere properly.
- If your miso paste has lumps, just whisk the glaze vigorously or press the lumps against the side of the bowl with your spoon.
- Use a food thermometer if you have one. The internal temperature should reach 125-130°F in the thickest part for medium-rare. It will continue cooking slightly after you remove it from the oven.
How to Serve Miso Salmon
What to serve with miso salmon to make it into an easy dinner? There are so many options! Here are some of our favorite sides for salmon:
- Edamame: Try shelled edamame or basic edamame.
- Rice or quinoa: Go for seasoned quinoa, lemon rice, jade rice, or jasmine rice.
- Mixed vegetables: Add colorful sauteed vegetables.
- Brussels sprouts: Opt for spicy Brussels sprouts, crispy Brussels sprouts, or roasted Brussels sprouts.
- Noodles: Add a side of soba noodles with sesame marinade or garlic butter noodles.
Storing Leftovers
Leftover cooked miso salmon lasts up to 3 days refrigerated. If desired, you can make the miso glaze in advance and refrigerate for up 1 week. Allow to come to room temperature before using.
Dietary Notes
This miso salmon recipe is pescatarian, gluten-free, and dairy-free.
Frequently Asked Questions
White miso is milder and slightly sweeter, making it ideal for marinades like this recipe. You can use any type of light or yellow miso in this recipe, or try red or brown miso for a slightly bolder flavor (it will be saltier).
Absolutely! Baked cod, grilled halibut, or Chilean sea bass would all work well with this miso marinade. Adjust the cooking time slightly depending on the thickness of the fish.
The best way is to use a digital read thermometer. The internal temperature of the salmon should reach 130°F for safe consumption. Alternatively, you can gently flake the fish with a fork – if it flakes easily and appears opaque throughout, it’s cooked.
Easy Miso Salmon
Try this miso salmon that’s so flaky and flavorful, it’ll redefine your easy dinners! The miso glaze is the secret weapon you never knew you needed, and it’s ready in 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Main Dish
- Method: Broiled
- Cuisine: Asian inspired
- Diet: Gluten Free
Ingredients
- 1 to 1 1/2 pounds high quality skin-on salmon fillets, wild caught if possible
- 2 tablespoons light or yellow miso
- 2 tablespoons soy sauce (or tamari or coconut aminos)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar (or maple syrup)
- ¼ teaspoon Sriracha hot sauce
- ¼ teaspoon kosher salt
- Optional garnish: Sliced green onions, sesame seeds
Instructions
- Let salmon rest at room temperature for 20 minutes.
- Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay).
- Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
- Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). Brush with more of the glaze and serve. Store leftovers for up to 3 days refrigerated.
Notes
If desired, you can make the miso glaze in advance and refrigerate for up 1 week. Allow to come to room temperature before using.
