Sweet and savory miso glazed salmon is a melt-in-your-mouth experience. Easy to make, yet impressive enough for a dinner party!
Miso glazed salmon for the win! Let’s face it ~ salmon is delicious no matter what you do with it. But broil it with a simple sweet/salty/umami miso glaze it’s a huge win. Even someone like me who’s go to salmon recipe involves lemon and olive oil can appreciate that this is a massive upgrade.
And if you didn’t know, salmon is pretty much the healthiest animal protein you can eat so I’ve got salmon recipes for everything from dreamy Finnish Salmon Soup and Creamy Lemon Dill Salmon to fun Salmon Sushi Bowls and a crispy Latke with Smoked Salmon. Today’s recipe? It wins the prize for the glossiest, most tempting salmon ever ~
Let’s dig in!
miso glazed salmon ingredients
- salmon fillets
- This recipe serves 4. I allow 1/4-1/3 lb salmon per person.
- miso paste
- shiro miso, aka white miso, is a mild and sweet type of miso paste compared to other varieties (like red miso.) Shiro is a popular choice for miso beginners because it has an approachable flavor. We use it in this recipe because we don’t want to overpower the salmon.
- mirin
- sweet Japanese rice wine used in cooking. If you like you can substitute sake.
- tamari
- a type of soy sauce that is richer, deeper, and slightly less salty than traditional soy sauce (it also happens to be gluten free.) Use any soy sauce you like here.
- toasted sesame oil
- compared to regular sesame oil, toasted sesame oil has a strong nutty roasted aroma and flavor, I absolutely love it. Look for it in the Asian condiment section of your supermarket.
- brown sugar
- it helps put the gloss in your miso glazed salmon.
- fresh ginger
miso glazed salmon ~ is it authentic Japanese?
miso-glazed salmon, while inspired by Japanese ingredients and flavors, isn’t considered a traditionally authentic Japanese dish. Even though both miso paste and salmon loom large in Japanese cuisine, their combination in this way isn’t widely used in home cooking in Japan.
Miso-glazed salmon is a late 20th century example of fusion cuisine, where chefs combined Western cooking techniques with Asian flavors. Basically it’s a delicious fusion dish that reflects cultural exchange and culinary creativity.
miso glazed salmon ~ the process
- Whisk together the marinade to combine everything well.
- Place your salmon fillets in a shallow dish and pour half the marinade over the fish. Reserve the other half for later.
- Let the fish marinate for 30 minutes.
- Remove the salmon from the marinade and scrape most of it off, leaving a thin layer on the fish.
- Place the salmon in a broiler safe pan and broil on the middle rack of your oven for about 7-10 minutes, or until done.
- Heat the reserved marinade in a small sauce pan.
- Brush the cooked salmon with the glaze and serve your miso glazed salmon topped with sesame seeds and sliced green onion.
how to know when your salmon is done
The exact broiling time will depend on your particular salmon: how cold it is, how thick it is, etc. You have two choices for determining doneness:
- Break out a fork: the fish should flake easily when prodded with a fork. If it resists, cook it a bit longer.
- Use an instant read thermometer: insert into the thickest part of the fish. The USDA recommends cooking fish to an internal temperature of 145F. Bon Apetit says 120F is ideal. I go somewhere in between with 130-35F.
should you be eating more salmon?
If you aren’t eating salmon at least once a week, you might consider adding more to your diet. I know it can be expensive, but I have lots of recipes that help you stretch out pound of salmon for 4 meals. Try my Creamy Salmon Soup with Lemon or my Perfect Salmon Burgers.
While eating more fish is good for you, there are ‘catches‘ no pun intended!) But as animal protein goes, I think salmon is right there at the top of the list.
how to serve miso glazed salmon
I served my salmon with jasmine rice, but Coconut Rice would be another great choice. You could also serve it on my Fried Rice with Asparagus and Peas. My broccoli rice is another great base for this salmon.
Serve your miso glazed salmon as a Salmon Sushi Bowl.
You can forgo the rice altogether and serve your fish on a salad. We love this Greek Tomato Salad with Salmon.
salads to serve with salmon
Miso Glazed Salmon
Video
Equipment
- broiler safe baking pan
- parchment or foil, optional but helps with cleanup.
Ingredients
marinade / glaze
- 1/2 cup white miso paste
- 1/4 cup mirin
- 1/4 cup tamari soy sauce
- 1/4 cup toasted sesame oil
- 1 Tbsp grated fresh ginger
- 2 Tbsp brown sugar
salmon
- 1 1/4 lb salmon fillet
Instructions
- Whisk together the marinade/glaze ingredients in a small bowl. Blend until there are no lumps left. (I sometimes do this in my small food processor.)
- Slice your salmon into 4 equal portions. I keep the skin on for now, but I do remove it after broiling, before serving.
- Place the fish in a shallow bowl or storage container and cover with half of your marinade/glaze. (Reserve the rest for later.)
- Make sure the fish is completely covered on all surfaces with the marinade, and then cover and refrigerate for 30 minutes.
- Meanwhile heat the reserved marinade/glaze in a small saucepan to a boil. Keep warm while you cook the salmon.
- Set your oven rack to the center position. Wipe off most of the marinade from the salmon filets and place them on a baking pan or baking sheet. (I like to line it with parchment or foil for easier cleanup.) Broil the salmon for 7-10 minutes*, until lightly charred on top and cooked to medium, 130-35F in the center. You do not need to flip the salmon during broiling. I like to brush a generous layer of glaze onto the salmon just before pulling it out from the oven so the layer of glaze can get hot and bubbly.
- Serve the salmon topped with green onions and sesame seeds. Add more glaze before serving, if desired.
Could this be cooked on a pellet grill?
Yes, sure. Your pellet grill won’t get as hot as an oven broiler, but if you set it at 400 or above, you can cook the salmon until it flakes, or registers about 130F on an instant read thermometer. Check it at 10 minutes and go from there.
Do you broil it skin side up or down?Thanks.
I have the skin down, and I remove it before serving.
I made this for dinner last night and it was absolutely delicious. Thanks for another great recipe!!
So glad you liked it Kristen, thanks!
Both my husband and I loved this salmon recipe for our Saturday dinner! Would definately make again!
Yay! Thanks for the feedback Jane 🙂
An absolutely great recipe! I also have tried and like Dorie Greenspan’s and Melissa Clark’s for Miso Salmon, but this one is the best. We’ll definitely have this on rotation. Thank you, Sue.
I’m so happy you loved this Karen! I looked at other recipes and the difference, I think, is that I use more miso. The flavor really comes through. Thanks for the review!
Hi, do you broil the salmon with the skin side up?
It looks delicious
No, I broil with the skin side down and it easily slides off as I transfer the fish from the pan to the plates.
Is 1/4 cup of toasted sesame oil correct? Just seems like a lot.
Yes, that’s what I use, the flavor is amazing.