I first made Miso Salmon on a Tuesday night when I needed something quick but impressive, and now it's my go-to when I want restaurant-quality fish at home in under an hour. The marinade does most of the work, and the salmon comes out tender with those gorgeous caramelized edges.
If you love easy weeknight dinners, you might also enjoy my Easy Coconut Lime Chicken and Rice Recipe , Easy One Pot Lasagna Soup recipe ,or Easy Kung Pao Chicken Noodles recipe .
What You'll Love This Miso Salmon
This Miso Salmon glazed salmon checks all the boxes for a weeknight winner. The prep takes just five minutes, the marinade is pantry-friendly, and the broiler does the heavy lifting. You get deeply flavorful, healthy salmon that tastes like it came from a Japanese restaurant. It's quick enough for a Tuesday but impressive enough for company, and the leftovers (if there are any) taste amazing the next day.
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Miso Salmon Ingredients
Here's everything for this quick salmon recipe.
See Recipe Card Below This Post For ingredients Quantites
For the Miso Marinade:
- White miso paste: Creates the savory, umami base of the marinade and adds depth to the glaze.
- Mirin: Adds a subtle sweetness and helps the marinade caramelize beautifully under the broiler.
- Honey: Balances the saltiness of the Miso Salmon and contributes to that gorgeous caramelized finish.
- Tamari soy sauce: Brings extra umami and a touch of saltiness that complements the Miso Salmon perfectly.
- Sesame oil: Adds a nutty, toasted flavor that rounds out the marinade.
For the Salmon:
- Salmon filets: Use skin-on or skinless, about 6 ounces each. The fish soaks up the marinade and stays tender under the broiler.
- Green onions and sesame seeds: Optional garnishes that add color, crunch, and a fresh finish.
How to Make Miso Salmon
Make the marinade: In a small mixing bowl, whisk together the white Miso Salmon paste, mirin, honey, tamari soy sauce, and sesame oil until smooth and well combined.
Marinate the salmon: Pat the salmon filets dry with a paper towel, which helps the marinade stick better. Place them in a glass dish and set aside 2 tablespoons of the marinade in a small bowl for later. Pour the remaining marinade over the salmon, making sure each piece is well-coated. Cover and marinate in the fridge for 30 minutes to 1 hour.
Broil the salmon: Preheat your oven's top broiler. Line a quarter-sheet pan with parchment paper and place the marinated salmon on top. Position the top rack about 5 to 6 inches under the broiler. Broil for 7 to 9 minutes, depending on the thickness of your filets, until the top is lightly charred and the center is just cooked through. The edges should look caramelized and golden.
Glaze and serve: While the salmon is still hot, brush it with the reserved marinade for an extra layer of flavor. Garnish with sliced green onions and sesame seeds if you like, and serve immediately.
Substitutions and Variations
Miso paste: If you don't have white Miso Salmon , yellow miso works well too. Red miso is stronger and saltier, so use a little less.
Mirin: Swap with sake mixed with a teaspoon of sugar, or use a splash of dry white wine with a bit of honey.
Tamari: Regular soy sauce works just fine. For gluten-free, stick with tamari or coconut aminos.
Honey: Maple syrup or agave nectar can replace the honey for a slightly different sweetness.
Salmon: Try this marinade on other fish like cod, halibut, or black cod for a similar effect.
Equipment for Miso Salmon
You don't need much to make this Asian-style salmon.
Small mixing bowl: For whisking together the marinade ingredients.
Glass dish: To marinate the salmon without reacting with the acidic ingredients.
Quarter-sheet pan: The perfect size for four filets under the broiler.
Parchment paper or aluminum foil: Lines the pan and makes cleanup easy. Foil is safer if you're worried about the parchment catching fire.
Pastry brush: For brushing on the reserved marinade at the end.
Storage and Reheating
This healthy salmon dish keeps beautifully for later.
Refrigerator: Let the salmon cool completely, then store it in an airtight container in the fridge for up to 3 to 4 days.
Freezer: Place parchment paper between each filet to prevent sticking, then store in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in a 300°F oven for about 10 minutes, or enjoy it cold over a salad or in a rice bowl.
expert tips
Pat the salmon dry: This helps the marinade cling to the fish instead of sliding off.
Don't skip the marinating time: Even 30 minutes makes a huge difference in flavor. If you have an hour, even better.
Adjust the rack for thickness: For thicker filets like king salmon, lower the rack slightly to prevent burning the marinade while the center cooks through. For thinner filets, move the rack closer for a quick sear and caramelization.
Watch the parchment: It can catch fire under high heat. If you're concerned, use aluminum foil instead.
Reserve some marinade: Brushing on fresh marinade after cooking adds a glossy finish and extra umami punch.
Check for doneness: The salmon should be opaque and flake easily with a fork. The center can look slightly translucent since it will continue cooking after you pull it out.
FAQ
How long should I marinate miso salmon?
Marinate the salmon for at least 30 minutes, but up to 1 hour is ideal. The fish soaks up the flavors beautifully during this time. You can marinate longer, but the Miso Salmon can start to cure the fish if left for several hours, changing the texture slightly.
Can you eat miso salmon cold?
Yes, leftover miso salmon tastes great cold or at room temperature. I love flaking it over a salad or adding it to a rice bowl the next day. The flavors have had time to settle, and it's a delicious way to enjoy the leftovers.
Is miso salmon healthy?
Absolutely. Miso Salmon is rich in omega-3 fatty acids, protein, and essential vitamins. The marinade adds minimal calories while packing in tons of flavor. It's a nutrient-dense meal that supports heart health and keeps you satisfied.
How to cook salmon miso soup?
To make salmon miso soup, poach raw salmon chunks directly in a pot of simmering Miso Salmon broth along with tofu, seaweed, and green onions. The fish cooks gently in the broth and takes on the miso flavor. It's a completely different dish from broiled miso salmon but equally comforting.
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Pairing
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Miso Salmon
Ingredients
Method
- In a small mixing bowl, whisk together the white miso paste, mirin, honey, tamari soy sauce, and sesame oil. mix
- Pat the salmon filets dry with a paper towel. Place them in a glass dish, and reserve 2 tablespoons of the marinade in a separate bowl. Pour the remaining marinade over the salmon, ensuring the filets are well coated. Cover and refrigerate for 30 minutes to 1 hour. marinate
- Preheat your oven's top broiler. Line a quarter sheet pan with parchment paper, and place the marinated salmon filets on top. Position the oven rack about 5-6 inches from the broiler. Broil the salmon for 7-9 minutes, depending on the thickness of the filets. The top should be lightly charred, and the center should be just cooked through. broil
- Once the salmon is done, brush the remaining reserved marinade on top of the salmon while it's still hot. If desired, garnish with sliced green onions and sesame seeds before serving. finish
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