Miso glazed salmon is a Japanese-inspired dish of tender salmon coated with a savory-sweet glaze made from miso, mirin, soy sauce, and honey. The combination is quick to prepare and pairs especially well with rice and vegetables; home cooks vary the glaze, so this version balances its salty, fermented flavor with a little sweetness and rice vinegar.
Ingredients
- 4 skin-on salmon fillets, about 6 oz (170 g) each, ideally 1 inch (2.5 cm) thick
- 3 tbsp (54 g) white miso paste
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 tbsp (21 g) honey
- 1 tsp (5 ml) unseasoned rice vinegar
- 1 tsp (2 g) finely grated fresh ginger
- 1 tsp (5 ml) neutral oil, such as canola or avocado oil
- 2 tbsp (6 g) thinly sliced scallions
- 1 tsp (3 g) sesame seeds
- 4 lime wedges, from 1 medium lime (about 70 g), for serving
Instructions
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Heat the oven to 425°F (220°C), positioning a rack in the center. Line a rimmed baking sheet with parchment or foil, then lightly brush it with the neutral oil. You can also use a lightly oiled oven-safe dish. Letting the oven preheat while you make the glaze keeps the total time manageable.
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In a small bowl, stir together the white miso, mirin, soy sauce, honey, rice vinegar, and grated ginger until smooth. White miso is mild and slightly sweet, which suits this glaze. If the paste is stiff, whisk in 1 tsp (5 ml) warm water at a time until it spreads easily; do not thin it so much that it runs off the fish. Taste only if you like, remembering that miso and soy sauce are both salty.
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Pat the salmon dry with paper towels, checking for and removing any pin bones. Arrange the fillets skin-side down on the prepared pan, leaving a little space between them so hot air can circulate. Brush each top and side lightly with about half of the miso mixture. Keep the remaining glaze in its bowl, away from anything that will touch the cooked fish.
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Bake the salmon for 7 minutes. Carefully remove the pan and brush the tops with the remaining glaze, using a clean brush or spoon. Return the pan to the oven and bake for another 5 to 8 minutes, depending on the thickness of the fillets. The glaze should look glossy and set, and the fish should separate into moist flakes when gently pressed. Avoid judging doneness by color alone. The USDA FSIS safe minimum for fish is 145°F (63°C), checked at the thickest part with a food thermometer.
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Let the salmon rest on the pan for 3 minutes, then transfer it to plates. Scatter over the sliced scallions and sesame seeds and serve with lime wedges. The full oven time is about 12 to 15 minutes, followed by the short rest; thicker fillets may need a little longer to reach the safe temperature.
Tips
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Choose fillets of similar thickness. Pieces close to 1 inch (2.5 cm) thick are likely to finish at about the same time. If one fillet is noticeably thinner, check it early and remove it as soon as it reaches 145°F (63°C), leaving thicker pieces in the oven if needed.
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Use a thermometer rather than relying on a timer. Oven performance, the starting temperature of the fish, and fillet shape all affect cooking time. Insert the thermometer sideways into the thickest part for a more reliable reading, and avoid touching the pan or the skin with its tip.
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Keep the glaze from scorching. Honey can darken quickly at high heat, which is why this recipe applies some glaze partway through cooking instead of coating the fish heavily from the start. If your oven runs hot or the glaze is browning before the fish is done, loosely cover the pan with foil for the remaining cooking time.
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Adjust for the miso you have. Red miso is stronger and saltier than white miso, so use 2 tbsp (36 g) red miso and add 1 tbsp (15 ml) water to soften its intensity. Mirin is a sweet Japanese rice seasoning wine; if it is unavailable, use 1 tbsp (15 ml) dry sherry or dry white wine plus 1 tsp (5 ml) water. The substitute will be less sweet and less distinctly Japanese in flavor.
Serving Suggestions
Serve each fillet with steamed short-grain rice, which catches the glaze and makes a simple base for the fish. Brown rice or another plain rice works too, though its nuttier flavor is more noticeable. For a fuller plate, add a quick vegetable side such as steamed broccoli, sautéed bok choy, snap peas, or roasted asparagus. Keep those sides simply seasoned so they do not compete with the salty-sweet glaze.
A small cucumber salad dressed with rice vinegar makes a cool, crisp contrast. You can also serve lime wedges at the table so everyone can add a little fresh acidity to taste. If serving the salmon family-style, set it on a platter with the scallions and sesame seeds scattered over the top, and offer extra rice alongside. The fish is rich and flavorful, so modest portions of bright vegetables and plain grains are often all it needs.
Variations
Make it less sweet: Reduce the honey to 2 tsp (14 g), or leave it out if your mirin is already sweet enough for your taste. The glaze will be more savory and may brown less, so use the fish’s temperature and texture—not the color of the glaze—to determine when it is done.
Try another miso: Yellow miso can replace white miso in the same 3 tbsp (54 g) quantity for a deeper, saltier flavor. Red miso is more assertive, so start with the smaller amount in the tips and taste the uncooked glaze before brushing it on. Miso varies by brand and style, so avoid adding extra soy sauce until you have tasted the mixture.
Add a little heat: Stir ½ tsp (1 g) red pepper flakes or 1 tsp (5 ml) chili crisp into the glaze. Chili crisp contains oil and crunchy additions, so use it sparingly if you want the miso flavor to remain prominent. For a fresh, gentle heat, add 1 tsp (2 g) finely grated ginger in addition to the amount already listed.
Cook it on the grill: Set the grill for medium heat and oil the grates well, or cook the salmon on a sheet of oiled foil to make sticking less likely. Grill the fish skin-side down, glaze it partway through, and close the lid between checks. Grills vary considerably, so use the same 145°F (63°C) safe minimum temperature rather than a fixed cooking time.
Storage and Reheating
Refrigerate cooked salmon within 2 hours of cooking, using a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. If you have leftover glaze that has not touched raw fish or its utensils, cover and refrigerate it separately for up to 3 days; discard any glaze that contacted raw salmon rather than saving it for another use.
For longer storage, freeze cooled portions in an airtight freezer-safe container for up to 2 months for best quality. Thaw them overnight in the refrigerator, not on the counter. Cooked salmon can dry out when reheated, so warm it gently in a covered dish in a 275°F (135°C) oven with a teaspoon of water, until it reaches 165°F (74°C). Check the center with a food thermometer, as required for reheated leftovers. A microwave also works: cover the fish, heat in short intervals, and check the temperature before serving. Leftovers are also good cold, flaked over rice or a salad, if kept properly refrigerated.
Frequently Asked Questions
Can I use frozen salmon?
Yes. Thaw it completely in the refrigerator before cooking, then pat it dry so the glaze clings instead of sliding off. Cooking salmon directly from frozen can make the outside overcook before the center is done, and it makes the timing less predictable. Follow the same thermometer check at the thickest point.
Should I remove the salmon skin?
No, you can leave it on. Bake the fillets skin-side down; the skin helps hold the fish together and can be lifted away easily after cooking if you do not want to eat it. If you prefer skinless fillets, use the same method and check them early because they may cook slightly faster.
Can I marinate the salmon in the glaze?
You can brush on the glaze shortly before cooking, but an extended marinade is not necessary for this recipe. Miso and soy sauce are salty, and a long soak can make the surface overly seasoned. For a little advance preparation, mix the glaze up to 2 days ahead and refrigerate it in a covered container; stir it before using.
Why does miso glaze sometimes burn?
Miso contains sugars and honey adds more, so a thick coating can darken before the salmon finishes cooking. This recipe applies the glaze in two stages to reduce that risk. If it is browning too quickly, move the pan to a lower rack or cover it loosely with foil, then keep cooking until the center reaches 145°F (63°C).
Can I make the glaze without mirin?
Yes. Mirin gives the glaze a gentle sweetness and rounded rice-wine flavor. Use the dry sherry or dry white wine and water substitute in the tips, or use 1 tbsp (15 ml) water with 1 tsp (5 ml) extra honey for a nonalcoholic pantry substitute. That option tastes sweeter and less complex, but still makes a useful coating.
How can I tell if the salmon is overcooked?
Overcooked salmon tends to look dry, feel firm, and break into dense flakes. Begin checking around the first suggested finish time, especially with thinner pieces, and remove each fillet as soon as its thickest part reaches 145°F (63°C). The brief rest allows the juices to settle, but it does not replace the thermometer check.
Related
- Japanese Omurice: Egg-Wrapped Fried Rice Recipe
- Japanese Cucumber Sunomono Recipe with Rice Vinegar
- Japanese Chicken Katsu Recipe with Classic Tonkatsu Sauce
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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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