White miso salmon is a quick yet elegant weeknight dinner where rich, buttery salmon fillets are coated in a savory-sweet glaze made from white (shiro) miso, mirin, and sake. The glaze caramelizes under high heat, creating a glossy, deeply flavorful crust while the fish stays moist and tender inside. It’s a staple of Japanese home cooking, and this version is simplified for any home cook without sacrificing authenticity.
Ingredients
- 4 salmon fillets (about 6 oz / 170 g each), skin on or off
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon sake (or dry white wine)
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil (optional, for brushing)
- 1 tablespoon neutral oil (like canola or grapeseed), for the pan
- 2 scallions, thinly sliced, for garnish
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- Pat the salmon fillets dry with paper towels. If you prefer skinless, remove the skin now (or ask your fishmonger to do it).
- In a small bowl, whisk together the white miso, mirin, sake, sugar, and soy sauce until the sugar dissolves and the mixture is smooth. The consistency should be like a thick glaze.
- Place the salmon in a shallow dish or a zip-top bag. Pour the miso mixture over the fillets, turning to coat evenly. Marinate at room temperature for 15 minutes (or up to 30 minutes in the fridge). Do not marinate longer than 30 minutes, as the salt can begin to cure the fish and change its texture.
- Preheat your oven’s broiler to high and position a rack about 6 inches (15 cm) from the heat source. Alternatively, preheat a grill to medium-high.
- Line a baking sheet with foil and brush it lightly with the neutral oil. Place the salmon fillets on the foil, skin-side down if using skin-on fillets. Reserve any leftover marinade.
- Brush the tops of the salmon with a little of the reserved marinade (if you have any left) or the sesame oil.
- Broil for 6–8 minutes, depending on thickness, or until the top is nicely charred and the fish is cooked through. The internal temperature should read 145°F (63°C) in the thickest part, which is the USDA FSIS safe minimum for fish. If you prefer medium-rare, cook to 135°F (57°C), but note that the USDA recommends 145°F (63°C) for safety.
- Remove from the oven and let rest for 2 minutes. Garnish with sliced scallions and sesame seeds. Serve immediately.
Tips
- Don’t over-marinate. White miso is salty; leaving the fish in the marinade for more than 30 minutes will make it taste overly salty and turn the texture mushy. Stick to the time range given.
- Use a thermometer. Fish cooks quickly and can go from perfect to dry in a minute. Insert an instant-read thermometer into the thickest part of the fillet to check for doneness.
- Substitutions: No mirin? Use 1 tablespoon dry sherry plus 1 teaspoon sugar. No sake? Use dry white wine or just omit it and add 1 tablespoon water. If you only have yellow or red miso, reduce the amount to 2 tablespoons, as they are saltier and more intense.
- Skin on or off? Skin-on fillets are easier to handle and help keep the fish moist. If you broil skin-on, place them skin-side down and the skin will crisp up nicely.
Serving Suggestions
Serve the salmon over steamed jasmine or short-grain rice, with a side of blanched greens like spinach or bok choy. A simple cucumber salad with rice vinegar and sesame oil balances the richness. For a low-carb option, serve with cauliflower rice or a crisp green salad.
Variations
- Miso-Glazed Salmon with Honey: Replace the sugar with 1 tablespoon honey for a deeper, floral sweetness.
- Spicy Miso Salmon: Add 1 teaspoon of gochujang or sriracha to the marinade for a spicy kick.
- Miso-Glazed Salmon with Citrus: Add 1 tablespoon of fresh orange juice and 1 teaspoon of orange zest to the marinade for a bright, tangy twist.
- Baked instead of broiled: Bake at 400°F (200°C) for 12–15 minutes, then broil for the last 2 minutes to caramelize the top.
Storage and Reheating
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat with a splash of water or sake, cover, and warm gently for 3–4 minutes until heated through. Alternatively, microwave on medium power in 30-second intervals to avoid drying out. The glaze will lose its crispness, but the flavor remains delicious. You can also flake the cold salmon over a salad for lunch the next day.
Frequently Asked Questions
Can I use frozen salmon? Yes, but thaw it completely in the refrigerator overnight and pat it very dry before marinating. Excess water will prevent the glaze from caramelizing.
What is white miso? White miso (shiro miso) is a fermented soybean paste made with a higher proportion of rice koji, which gives it a milder, sweeter flavor and lighter color compared to red or yellow miso. It’s available in most grocery stores’ refrigerated section.
Can I make this on the stovetop? Absolutely. Heat a skillet over medium-high heat with a little oil, add the salmon, and cook for 3–4 minutes per side, brushing with extra marinade, until the internal temperature reaches 145°F (63°C).
Why is my glaze burning? The sugar in the marinade can burn if the heat is too high or the fish is too close to the broiler. Keep the rack 6 inches away and watch closely—broilers vary in intensity.
Can I use the leftover marinade as a sauce? No, because it has touched raw fish. If you want extra sauce, make a separate batch and simmer it in a small saucepan for 2 minutes until it thickens slightly.
Is the skin edible? Yes, and it becomes crispy under the broiler. If you don’t like the texture, remove it before cooking or after it’s cooked—it should peel off easily.
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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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