Miso salmon is a Japanese-inspired dish where salmon fillets are coated in a savory-sweet glaze made from fermented soybean paste (miso), mirin, and soy sauce, then broiled or baked until caramelized. The miso’s deep umami balances the fish’s natural richness, while the glaze forms a glossy, slightly charred crust that contrasts with the tender, flaky interior. It’s a quick weeknight dinner that tastes like it came from a restaurant.
Ingredients
- 4 salmon fillets (about 6 oz / 170 g each), skin on or off
- 3 tbsp (45 ml) white or yellow miso paste
- 2 tbsp (30 ml) mirin (sweet rice wine)
- 2 tbsp (30 ml) soy sauce (use tamari for gluten-free)
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) honey or maple syrup
- 1 tsp (5 ml) toasted sesame oil
- 1 clove garlic, minced
- 1 tsp (5 g) freshly grated ginger
- 1 tbsp (15 g) sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- In a small bowl, whisk together the miso paste, mirin, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger until smooth. The mixture should be thick but pourable.
- Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, turning to coat each piece evenly. Cover and refrigerate for at least 1 hour, or up to 24 hours for a deeper flavor.
- When ready to cook, preheat the broiler to high (or oven to 425°F / 220°C). Line a baking sheet with aluminum foil and lightly grease it with oil or cooking spray.
- Remove the salmon from the marinade, letting any excess drip off. Place the fillets on the prepared baking sheet, skin-side down if using skin-on fillets.
- Broil the salmon on the top rack (about 6 inches from the heat) for 6–8 minutes, or until the top is caramelized and the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C), the USDA FSIS safe minimum for fish, checked with a food thermometer.
- If using the oven instead, bake at 425°F (220°C) for 10–12 minutes, or until the fish reaches 145°F (63°C).
- Remove from the oven and let rest for 2 minutes. Sprinkle with sesame seeds and green onions before serving.
Tips
- Miso type: White or yellow miso is milder and sweeter; red miso is saltier and more intense. If using red miso, reduce the soy sauce to 1 tablespoon to avoid oversalting.
- Don’t over-marinate: More than 24 hours can make the salmon mushy and overly salty. For a quick version, even 30 minutes works.
- Watch the broiler: Sugars in the glaze can burn quickly. Keep an eye on the salmon and move the rack down if it’s browning too fast.
- Skin on or off: Skin helps keep the fish moist during cooking. If you prefer skinless, just note it may cook slightly faster.
Serving Suggestions
Serve the miso salmon over steamed jasmine rice or short-grain sushi rice, with a side of blanched greens like bok choy, spinach, or asparagus. A simple cucumber salad with rice vinegar and sesame seeds also pairs well. For a low-carb option, serve with cauliflower rice or a crisp green salad.
Variations
- Spicy Miso Salmon: Add 1–2 teaspoons of sriracha or chili garlic sauce to the marinade for heat.
- Miso-Glazed Salmon with Citrus: Replace the rice vinegar with fresh orange juice and add a teaspoon of orange zest for a bright twist.
- Baked Miso Salmon: If you prefer baking over broiling, cook at 375°F (190°C) for 12–15 minutes, then broil for 1–2 minutes to caramelize the top.
- Air Fryer Miso Salmon: Cook at 400°F (200°C) for 8–10 minutes, depending on thickness.
Storage and Reheating
Refrigerate leftover cooked salmon in an airtight container for up to 3 days. To reheat, place in a 300°F (150°C) oven for 5–7 minutes, or microwave in 30-second bursts until warmed through. Avoid overcooking to prevent drying out. The salmon can also be flaked and used in salads or rice bowls the next day.
Frequently Asked Questions
Can I use frozen salmon? Yes, thaw it completely in the refrigerator overnight, then pat dry with paper towels before marinating. Excess moisture will prevent the glaze from sticking.
What if I don’t have mirin? Substitute with 1 tablespoon dry sherry or white wine mixed with 1 teaspoon sugar, or use 2 tablespoons sake with a pinch of sugar. The flavor will be slightly less sweet.
Is it safe to eat salmon at a lower temperature? The USDA recommends 145°F (63°C) for fish. Some prefer medium-rare at 125°F (52°C), but for safety, especially for pregnant women, children, and older adults, cook to the recommended temperature.
Can I grill the salmon instead? Yes, preheat the grill to medium-high and cook for 4–6 minutes per side, basting with extra marinade. Use a grill basket or foil to prevent sticking.
Why is my glaze burning? The sugar in honey and mirin can burn under high heat. Make sure the salmon is at least 6 inches from the broiler, and don’t leave it unattended.
Can I prepare the marinade ahead of time? Absolutely. The marinade can be made up to 3 days in advance and stored in the refrigerator in an airtight container.
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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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