Teriyaki Miso Salmon: Easy Glazed Recipe

Teriyaki miso salmon is a weeknight dinner that tastes like a restaurant splurge. The salmon fillets are marinated in a savory-sweet blend of white miso, soy sauce, mirin, and honey, then broiled or pan-seared until the glaze caramelizes into a glossy, sticky crust. The combination of salty miso, sweet teriyaki, and rich, flaky salmon works because the marinade doubles as a glaze, giving you deep umami flavor in under 30 minutes of active work.

Ingredients

4 salmon fillets (about 6 oz / 170 g each), skin on or off
3 tbsp (45 ml) white miso paste
3 tbsp (45 ml) soy sauce (or tamari for gluten-free)
2 tbsp (30 ml) mirin
2 tbsp (30 ml) honey (or maple syrup for vegan)
1 tbsp (15 ml) rice vinegar
2 tsp (10 ml) toasted sesame oil
2 cloves garlic, grated
1 tsp (5 ml) grated fresh ginger
1 tbsp (15 ml) vegetable oil (for pan-searing, optional)
2 tbsp (30 g) sesame seeds, for garnish
2 green onions, thinly sliced, for garnish

Instructions

Make the marinade: In a medium bowl, whisk together the miso paste, soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger until the miso is fully dissolved and the mixture is smooth.
Marinate the salmon: Place the salmon fillets in a shallow dish or a zip-top bag. Pour the marinade over the salmon, turning to coat each fillet. Cover and refrigerate for at least 1 hour, or up to 4 hours for a deeper flavor. Do not marinate longer than 4 hours, as the acid in the marinade can begin to break down the fish and make it mushy.
Preheat the broiler (or pan): If broiling, position an oven rack about 6 inches (15 cm) from the broiler element and preheat the broiler to high. If pan-searing, heat 1 tablespoon (15 ml) of vegetable oil in a large nonstick or cast-iron skillet over medium-high heat.
Cook the salmon: Remove the salmon from the marinade, letting any excess drip off. Reserve the marinade. For broiling: place the fillets skin-side down on a foil-lined baking sheet. Broil for 6–8 minutes, basting once halfway through with the reserved marinade, until the salmon is caramelized on top and flakes easily with a fork. For pan-searing: place the fillets skin-side down in the hot skillet and cook for 4–5 minutes. Flip and cook for another 2–3 minutes, basting with the reserved marinade in the last minute. The salmon is done when it reaches an internal temperature of 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for fish).
Reduce the glaze (optional): While the salmon cooks, pour the remaining marinade into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook for 2–3 minutes until slightly thickened. This glaze can be brushed over the cooked salmon just before serving.
Rest and serve: Let the salmon rest for 2–3 minutes. Sprinkle with sesame seeds and green onions, and drizzle with the reduced glaze if desired.

Tips

Don’t skip the marinade time: The 1-hour minimum is essential for the miso and soy to penetrate the fish. If you’re short on time, you can brush the marinade on and cook immediately, but the flavor will be more surface-level.
Watch the broiler closely: Honey and mirin can burn quickly under high heat. If the glaze starts to char before the fish is cooked, move the rack lower or reduce the broiler heat to medium.
Use a thermometer: Fish is done at 145°F (63°C), but many prefer it slightly less cooked (around 135°F / 57°C) for a more tender texture. If you prefer it medium-rare, pull it out a few degrees early—it will continue to cook while resting.
Make it gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure your miso is labeled gluten-free (many are, but some contain barley).

Serving Suggestions

Serve the teriyaki miso salmon over steamed jasmine rice or brown rice, with a side of sautéed bok choy, broccoli, or asparagus. The glaze also pairs well with a crisp cucumber salad or pickled vegetables to cut through the richness. For a low-carb option, serve over cauliflower rice or a bed of mixed greens.

Variations

Spicy teriyaki miso: Add 1–2 teaspoons of sriracha or chili garlic sauce to the marinade for a spicy kick.
Baked version: Instead of broiling or pan-searing, bake the salmon in a preheated oven at 400°F (200°C) for 12–15 minutes, basting halfway through, until it reaches 145°F (63°C).
Use other fish: This marinade works beautifully with other firm fish like cod, halibut, or arctic char. Adjust cooking time based on thickness.
Vegan option: Replace the salmon with extra-firm tofu or portobello mushrooms. Marinate for 30 minutes, then pan-sear or bake until heated through.

Storage and Reheating

Refrigerate any leftover cooked salmon in an airtight container for up to 3 days. To reheat, place the salmon in a skillet over medium-low heat with a splash of water or extra glaze, cover, and warm gently for 3–4 minutes until heated through. You can also microwave on medium power in 30-second intervals, but be careful not to overcook. The salmon is best eaten fresh, as reheating can dry it out. If you plan to meal prep, store the salmon separately from the rice and vegetables, and reheat only the salmon.

Frequently Asked Questions

Can I use dark miso instead of white miso? Yes, but dark miso (aka red or barley miso) has a stronger, saltier flavor. You may want to reduce the soy sauce to 2 tablespoons (30 ml) and add a teaspoon of sugar to balance the saltiness.

Is it necessary to marinate the salmon for a full hour? The hour allows the flavors to penetrate the fish. If you’re in a rush, you can marinate for just 15–20 minutes, but the glaze will be more superficial. The texture of the salmon won’t change much, but the flavor depth will be less.

Can I freeze the marinated salmon? Yes, you can freeze the salmon in the marinade for up to 3 months. Thaw overnight in the refrigerator, then cook as directed. The texture may be slightly softer after freezing, but the flavor will be excellent.

What if I don’t have mirin? Mix 1 tablespoon (15 ml) of dry sherry or white wine with 1 teaspoon of sugar as a substitute. Or use 1 tablespoon of sake with a pinch of sugar. The flavor will be slightly less sweet, but still good.

Can I use the leftover marinade as a sauce without cooking it? No, the marinade has raw fish juices, so it must be boiled for at least 2 minutes before using as a sauce. Always bring it to a rolling boil, then simmer to reduce.

How do I know when the salmon is done without a thermometer? The salmon should be opaque and flake easily with a fork. If you insert a knife into the thickest part, the flesh should separate into flakes. However, a thermometer is the most reliable way to ensure it reaches 145°F (63°C).

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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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