This miso salmon brings together the deep, savory richness of white miso with the natural sweetness of mirin and the bite of soy sauce, creating a glossy glaze that caramelizes beautifully under the broiler. It’s a weeknight-friendly take on the Japanese restaurant classic, delivering restaurant-quality results in about 30 minutes with minimal hands-on work. The key is a short marinade that transforms the fish into something silky, salty, and slightly sweet—without overpowering the salmon’s own flavor.
Ingredients
- 4 salmon fillets (6 oz / 170 g each), skin on or off
- 1/4 cup (60 ml) white miso paste
- 2 tablespoons (30 ml) mirin
- 2 tablespoons (30 ml) sake or dry white wine
- 1 tablespoon (15 ml) soy sauce (use low-sodium if you prefer)
- 1 tablespoon (15 g) brown sugar or honey
- 1 teaspoon (5 ml) toasted sesame oil (optional, for brushing)
- 1 tablespoon (15 g) sesame seeds, for garnish (optional)
- 2 scallions, thinly sliced, for garnish (optional)
Instructions
- In a small bowl, whisk together the miso paste, mirin, sake, soy sauce, and brown sugar until the sugar dissolves and the mixture is smooth. The marinade will be thick and paste-like.
- Pat the salmon fillets dry with paper towels. Place them in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, turning the fillets to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 30 minutes. Do not marinate longer than 30 minutes, as the salt in the miso can begin to cure the fish, changing its texture.
- While the salmon marinates, position an oven rack about 6 inches (15 cm) from the broiler and preheat the broiler to high. Line a baking sheet with aluminum foil and lightly brush the foil with oil or use a nonstick spray.
- Remove the salmon from the marinade, letting any excess drip off. Place the fillets on the prepared baking sheet, skin-side down if they have skin. Brush the tops lightly with sesame oil if using.
- Broil the salmon for 6 to 10 minutes, depending on thickness, until the top is deeply caramelized and the fish is cooked through. The salmon is done when it flakes easily with a fork and reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer inserted into the thickest part. Watch closely to prevent burning—if the top browns too quickly, move the rack lower.
- Remove the salmon from the oven and let it rest for 2 to 3 minutes. Garnish with sesame seeds and scallions if desired. Serve hot.
Tips
- Don’t over-marinate: Miso is salty, and leaving the salmon in the marinade for more than 30 minutes will make the fish taste overly salty and turn mushy. Stick to the 15–30 minute window.
- Use white miso, not red or brown: White miso (shiro miso) is milder and sweeter, which balances the soy sauce and mirin. Red or brown miso is much more intense and will overpower the dish. If you only have red miso, use half the amount and add a little extra sugar.
- Line your pan well: The sugar in the marinade can burn and stick to the foil. Use heavy-duty foil or a silicone baking mat, and don’t skip the oil—it makes cleanup easier and prevents sticking.
- Check thickness: Thin fillets (about 1 inch/2.5 cm) will cook in 6–7 minutes; thicker ones may need up to 10. Always rely on the thermometer, not just time, to avoid overcooking.
Serving Suggestions
Serve the miso salmon over steamed jasmine or short-grain rice, with a side of blanched greens like bok choy, spinach, or broccoli. A light cucumber salad with rice vinegar and a sprinkle of sesame seeds adds a refreshing contrast. For a low-carb option, serve with cauliflower rice or a bed of shredded cabbage slaw. The glaze also pairs well with roasted green beans or asparagus.
Variations
- Spicy Miso Salmon: Add 1 teaspoon of sriracha or gochujang to the marinade for a spicy kick.
- Maple-Miso: Replace the brown sugar with maple syrup for a deeper, more complex sweetness.
- Miso-Glazed Cod (Black Cod style): Substitute cod or black cod for salmon. Because these fish are firmer, you can marinate for up to 48 hours, which gives the famous buttery texture of Nobu-style miso cod.
- Pan-Seared Miso Salmon: Instead of broiling, cook the salmon in a hot skillet with a little oil, skin-side down for 4–5 minutes, then flip and cook for 2–3 minutes more, brushing with extra marinade.
- Baked Miso Salmon: If you don’t have a broiler, bake at 400°F (200°C) for 12–15 minutes, then finish under the broiler for 1–2 minutes to get the caramelized top.
Storage and Reheating
Leftover miso salmon can be stored in an airtight container in the refrigerator for up to 3 days. The fish will lose some of its crispness, but the flavor remains. To reheat, place the salmon on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes, or microwave on medium power in 30-second bursts until just heated through. Avoid high heat, which will dry out the fish. You can also flake the cold salmon over a salad or into rice bowls for a quick lunch.
Frequently Asked Questions
Can I use red miso instead of white? Yes, but red miso is much saltier and more robust. Use half the amount (2 tablespoons) and increase the sugar or mirin slightly to balance the saltiness. The flavor will be deeper and less delicate.
Do I need to marinate the salmon overnight? No, and we don’t recommend it. Overnight marinating in miso will cure the fish, resulting in a firm, jerky-like texture and an overly salty taste. A short 15–30 minute soak is all you need to infuse flavor.
Can I use frozen salmon? Yes, just thaw it completely in the refrigerator overnight. Pat it very dry before marinating, since excess moisture will prevent the glaze from sticking and caramelizing properly.
What can I substitute for mirin? Mirin is a sweet Japanese rice wine. You can substitute 1 tablespoon of dry sherry or white wine plus 1 teaspoon of sugar for each 1 tablespoon of mirin. Sake can be replaced with dry white wine or even water.
Why is my salmon burning under the broiler? The sugar in the marinade caramelizes quickly. If your salmon is too close to the broiler or your broiler runs hot, it can burn. Move the rack down, or cover the salmon loosely with foil if it’s browning too fast. Also, make sure to pat the salmon dry before broiling—excess marinade can drip and cause flare-ups.
Is it safe to eat miso salmon if it’s slightly pink in the center? The USDA recommends cooking fish to 145°F (63°C) for safety. At that temperature, the fish will be opaque and flake easily. If you prefer a slightly more tender texture, you can cook to 135°F (57°C) and let it rest, but always use a food thermometer to ensure it reaches at least 145°F (63°C) for food safety.
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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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