Sweet, savory, and full of umami flavoring, this Miso Glazed Salmon recipe is beyond easy to make! The yummy miso marinade is the star of this dish. This flaky salmon cooks up in under 20 minutes!
Look at the glaze on this salmon! The salmon is perfectly cooked, flaky on the inside, and slightly browned and sticky on the outside from the miso glaze.
Serve it over white or brown rice, and a side of my Chinese Garlic Green Beans. The green beans are blistered until tender, and tossed with tons of garlic and a spicy Asian sauce that is out of this world! This popular, restaurant-style side dish takes only 20 minutes to make.
In This Article:
What is miso glazed salmon made of?
This recipe starts with a beautiful piece of salmon (I prefer sustainably farmed Atlantic salmon because of its fatty texture) from a fish market or the fish counter at your local grocery store. Whole Foods always has the best Atlantic salmon, which is actually Norwegian salmon. The fish will literally melt in your mouth!
DID YOU KNOW? Salmon improves your cardiovascular system, brain, eyes, and liver due to a high concentration of omega-3 fatty acids, vitamins D, and B12. So, eat up!
TIPS FOR BUYING SALMON: Make sure to buy a really fresh piece of fish. Don't be afraid to smell it first. If it smells fishy, don't buy it! Ask when the salmon came in, and don't buy it if it's been over three days. Sustainably farmed or wild salmon are both good choices here!
Other ingredients
Miso marinade:
There are only a handful of ingredients in this miso marinade. You probably already have most of these on hand in your pantry. Just whisk it all together, so easy!
[*See recipe card for exact quantities.]
- miso paste
- mirin
- low-sodium soy sauce
- rice vinegar
- sesame oil
- fresh ginger
- green onions
What is miso paste made of?
Miso paste is made with fermented soy beans, rice barley, and wheat. It has a rich taste that's salty, savory, earthy, and mildly sweet. There are several types of miso paste, but I used organic white miso paste for its smooth flavor. It's a popular choice in Japan and is perfect for soups, dressings, and marinades for fish.
In addition, regularly consuming probiotic-rich foods, like miso, may reduce the need for infection-fighting antibiotics by up to 33%. (Healthline.com)
Substitutions and variations
- Make this gluten-free. Simply sub out the soy sauce for gluten-free soy sauce, coconut aminos, or tamari.
- Don't like salmon? Other types of fish work perfectly well with this recipe, like halibut, Chilean sea bass, cod, or haddock.
- Want it spicy? Add in a ½ teaspoon of red chili flakes to the marinade.
Whisk together these simple ingredients for the perfect marinade that's sweet and salty and full of deliciousness in every bite! It's that simple! Make sure to reserve some of the marinade for drizzling on top of the fish after cooking.
How to make this miso glazed salmon recipe
Follow these simple steps for a perfectly cooked fish every time!
[*See recipe card for exact instructions.]
1. Place the salmon filets in a pyrex dish (or baggie). Pour the marinade all over the fish.
2. Marinate the fish in the refrigerator for at least 30 minutes (up to one hour).
3. Remove the salmon from the dish and place the fish on a foil-lined baking sheet.
4. Bake in a pre-heated oven at 375º degrees for 10 to 12 minutes. Then under the broiler for 2 to 3 minutes.
5. Remove from the oven. Drizzle the salmon with the reserved marinade, and sprinkle with sliced green onions and sesame seeds.
The miso salmon should be slightly pink and flaky on the inside, and glazed and sticky on the outside. Of course, if you prefer a more well-done piece of fish, you can cook it a few minutes more.
What sides to serve with the miso salmon
- Blistered Chinese Garlic Green Beans
- Baby Bok Choy with Ginger and Garlic
- Jasmine rice, brown rice, fried rice, or cauliflower rice.
- Spicy Asian Brussels Sprouts
- Blistered Shishito Peppers
How gorgeous and healthy is this Miso Glazed Salmon?! I served the fish over Jasmine rice (brown rice is also great!). Treat your family to a fantastic meal that will be on repeat for years to come!
Storing leftovers
If you happen to have any leftovers (and I highly doubt you will), you can store the salmon in the fridge in an air-tight container for up to three days. Store any leftover sauce in a separate container, and either freeze or refrigerate.
Recipe notes
- I prefer the sustainably farmed Atlantic (Norwegian) salmon, but you can definitely use wild salmon with this recipe.
- You can also grill the salmon on high heat on a grill pan, or on an outdoor grill, for 3 to 4 minutes on each side. Just watch it carefully to make sure it doesn't burn!
- Any rice would be great with this dish. I used white rice, but brown rice, fried rice, or cauliflower rice would also be fantastic!
- Rice noodles or soba noodles also make a great base for the fish.
- Make sure to reserve some of the marinade to heat and drizzle on top before serving.
Here's another great salmon recipe! These Red Curry Salmon Kebabs are so healthy, easy, and delicious! Mildly spicy and quickly grilled, this salmon recipe is one you'll want to make over and over again!
Want more salmon recipes like this?
If you liked this Miso Glazed Salmon recipe, you’re going to want these salmon recipes too:
- Asian Rubbed Salmon
- Red Curry Salmon Kebabs
- Wild Salmon Burgers with Broccoli Slaw
- Salmon Sushi Bowl
- Salmon Sashimi with Ponzu
Update Notes: This post was originally published on April 21, 2017, but was republished with new images and text changes, like step-by-step instructions, in May 2023.
Print
Easy Miso Glazed Salmon
Sweet, savory, and full of umami flavoring, this Miso Glazed Salmon recipe is beyond easy to make! The yummy miso marinade is the star of this dish. This flaky salmon cooks up in under 20 minutes!
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
- 1 ½ pounds fresh Atlantic salmon
For the marinade:
- ¼ cup white miso paste
- ¼ cup mirin
- ¼ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- ⅛ teaspoon ground pepper
- 2 tablespoons sliced green onions, divided
Garnish:
- Sesame seeds
- Sliced green onions
Instructions
- Slice the fish into four filets. Place in a large, rectangular pyrex dish. Set aside.
- In a small mixing bowl, whisk together the miso paste, mirin, soy sauce, rice vinegar, sesame oil, ginger, pepper, and half of the green onions, until well combined.
- Pour ¾ of the marinade all over the salmon, reserving the other ¼.
- Marinate the salmon in the refrigerator for at lease 30 minutes, or up to one hour. Remove from the refrigerator and let it get to room temperature.
- Preheat the oven to 375º degrees. Place the salmon filets on a foil-lined baking sheet.
- Bake the salmon in the oven on the middle rack for 10 to 12 minutes. Meanwhile, in a small sauce pot, heat up the reserved marinade. Simmer on low until ready to use.
- Brush the salmon with more of the marinade. Turn the oven up to the broil setting and broil the salmon for approximately 2 to 3 minutes more, or until fork tender. (The internal temperature should be between 130º to 135ºF in the center.)
- Drizzle the heated marinade on top of the salmon, and garnish with chopped green onions and sesame seeds.
- Optional: Serve the salmon over a bed of white or brown rice, and with a side of Chinese Garlic Green Beans.
Notes
- I prefer sustainably farmed Atlantic (Norwegian) salmon, but you can definitely use wild salmon with this recipe.
- You can also grill the salmon on high heat on a grill pan, or on an outdoor grill, for about 5 minutes on each side. Just watch it carefully to make sure it doesn't burn!
- Any rice would be great with this dish. I used white rice, but brown rice, fried rice, or cauliflower rice would also be fantastic!
- Rice noodles or soba noodles also make a great base for the fish.
- Make sure to reserve some of the marinade to heat and drizzle on top before serving.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Oven
- Cuisine: Asian Fusion
- Diet: Low Calorie
Nutrition
- Serving Size:
- Calories: 350
- Sugar: 7.5 g
- Sodium: 584.9 mg
- Fat: 14.1 g
- Carbohydrates: 14.7 g
- Protein: 37.4 g
- Cholesterol: 93.5 mg
Liam Russell says
Can make recipes for 2?
Asian Caucasian says
Yes Liam, you can make this salmon dish for two! Simply cut all of the ingredients in half on the recipe.😘
Vicki says
This miso glazed salmon dish is absolutely scrumptious! I highly recommend it. And the green beans and rice go perfectly with it. Thank you, Lesli!
Asian Caucasian says
So glad you like this easy salmon recipe, Vicki! My family loved it too. Hope you'll make this again and again!😘
Michele Madonia says
Hi! Could this recipe be made in an air fryer? I'm looking for recipes to try in my new air fryer. Thank you.
Asian Caucasian says
Hi Michelle! It absolutely could be made in the air fryer. Just follow the air fryer instructions for cooking fish. Enjoy!
Lian says
Solid, easy, tasty recipe. I don’t usually cook because my husband is a chef and he really liked it, too, and so did my sister. Highly recommend and I will make it again. Thanks!
Asian Caucasian says
I'm so happy that you enjoyed the salmon recipe, Lian! It's one of our go-recipes during the busy work week. Thank you for sharing your comment!
Kilanii says
What temperature is the oven meant to be put on for broiling the salmon?
Asian Caucasian says
Hi! You need to set the oven on broil. Let me know if you have any other questions.
Tiffany says
This was delicious, thank you!
Asian Caucasian says
So glad you liked this, Tiffany! This salmon recipe is my go-to. It's so easy and tasty!
Jeff says
You have rice vinegar in the recipe but not in the instructions on what to do with it! I assume it's for the marinade
Asian Caucasian says
Thanks for catching that! Yes, the mirin is for the marinade. I've fixed it in the recipe card. Hope you enjoy the salmon!
Megan says
What is the amount of soy sauce to put in the recipe? I think it is not listed in the ingredients, but you mention it in the instructions for the recipe.
Asian Caucasian says
Thanks for catching that! 1/4 cup low sodium soy sauce is what's needed. Fixing this post now!