Miso mayonnaise salmon is a restaurant-quality weeknight dinner where a savory, umami-rich glaze of white miso and mayonnaise is brushed over salmon fillets and broiled until caramelized. The mayonnaise keeps the fish incredibly moist while the miso adds a deep, salty-sweet flavor that balances the rich salmon. It comes together in under 20 minutes with just a handful of ingredients, making it a reliable go-to for busy evenings.
Ingredients
- 4 salmon fillets (about 6 oz / 170 g each), skin on or off
- 1/4 cup (60 g) mayonnaise
- 2 tablespoons (30 g) white miso paste
- 1 tablespoon (15 ml) mirin (or 1 teaspoon honey + 1 tablespoon water)
- 1 teaspoon soy sauce
- 1 teaspoon grated fresh ginger (optional)
- 1 tablespoon (15 ml) vegetable oil, for the pan
- 1 tablespoon chopped scallions, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- Preheat the broiler to high and position an oven rack about 6 inches (15 cm) from the heat source. Line a baking sheet with foil and brush lightly with vegetable oil.
- In a small bowl, whisk together the mayonnaise, miso paste, mirin, soy sauce, and grated ginger (if using) until smooth. The mixture should be thick but spreadable.
- Pat the salmon fillets dry with paper towels. Place them skin-side down (if skin-on) on the prepared baking sheet. Brush the tops and sides of each fillet generously with the miso mayonnaise mixture, covering completely.
- Broil the salmon for 6–8 minutes, without flipping, until the glaze is bubbly and browned in spots and the fish flakes easily with a fork. To check doneness, insert an instant-read thermometer into the thickest part of the fillet; it should read 145°F (63°C), which is the USDA FSIS safe minimum internal temperature for fish.
- Remove from the oven and let rest for 2 minutes. Garnish with scallions and sesame seeds before serving.
Tips
- Miso variety: White (shiro) miso is mild and slightly sweet, ideal for this glaze. If you only have red or yellow miso, use half the amount and add a teaspoon of honey or sugar to balance the saltiness.
- Don’t over-broil: The mayonnaise can burn quickly under high heat. Keep an eye on the salmon after 5 minutes, and if the top is browning too fast, move the rack lower or reduce the broiler setting to low.
- Skin on or off: If you prefer crispy skin, sear the fillets skin-side down in a hot skillet for 2–3 minutes first, then transfer to the baking sheet and broil with the glaze. This adds extra texture but increases total cook time by about 3 minutes.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure your miso is labeled gluten-free (many are, but check the label).
Serving Suggestions
Serve the salmon hot with steamed jasmine rice or soba noodles and a side of blanched greens like bok choy or asparagus. The glaze also pairs well with roasted vegetables—try it over broccoli or green beans. For a lighter meal, serve it over a crisp salad with a sesame-ginger dressing.
Variations
- Spicy Miso Mayo: Add 1–2 teaspoons of sriracha or gochujang to the glaze for a spicy kick.
- Honey-Miso Glaze: Replace the mirin with 1 tablespoon honey and add an extra teaspoon of soy sauce for a sweeter, more caramelized finish.
- Baked instead of broiled: Bake at 400°F (200°C) for 12–15 minutes, then finish under the broiler for 1–2 minutes to caramelize the top.
- Other fish: This glaze works beautifully on cod, halibut, or even chicken thighs (adjust cooking time to 165°F/74°C for poultry).
Storage and Reheating
Leftover cooked salmon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the fillet in a 300°F (150°C) oven for 8–10 minutes, or until warmed through. Avoid the microwave, which can dry out the fish and make the glaze rubbery. You can also enjoy leftovers cold, flaked over a salad or rice bowl.
Frequently Asked Questions
Can I use regular (yellow) miso instead of white? Yes, but yellow miso is saltier and more assertive. Use half the amount and add a teaspoon of honey or sugar to balance the flavor.
Is it safe to eat salmon cooked to 145°F? Yes, that’s the USDA FSIS recommended safe minimum internal temperature for fish. At this temperature, the salmon is opaque and flakes easily, but still moist.
Can I prepare the glaze ahead of time? Absolutely. The miso mayonnaise mixture can be made up to 3 days in advance and stored in the refrigerator. Bring it to room temperature before brushing onto the salmon.
Why is my glaze burning? Broilers vary in intensity. If the top browns too quickly, reduce the broiler heat or move the rack further from the element. Also, make sure the glaze isn’t too thick—if it’s overly pasty, thin it with a teaspoon of water or oil.
Can I use this glaze on other proteins? Yes, it’s fantastic on chicken, pork, or even tofu. Adjust cooking times and always use a thermometer to ensure poultry reaches 165°F (74°C) and pork reaches 145°F (63°C) with a 3-minute rest.
What if I don’t have mirin? Mix 1 teaspoon honey with 1 tablespoon water, or use 1 tablespoon dry sherry. Each will add a slightly different sweetness, but the dish will still be delicious.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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