Miso Glazed Salmon Recipe with Soy, Ginger and Sesame

Make your next salmon dinner extra exciting with this tender, flavorful Miso Salmon recipe. The salmon is marinated in a sweet and savory miso glaze and then broiled until juicy and caramelized. It calls for just a few simple ingredients and cooks up in minutes.

Why you’ll love this recipe

• Tender, juicy salmon with a balanced sweet-and-savory miso flavor.
• Hands-on prep is minimal — about 15 minutes — plus a short marinating time.
• Leftovers reheat well or can be enjoyed cold over salads or in sandwiches.
• Pair with rice and simple vegetables for a quick, satisfying meal.

Recipe ingredients

The miso glaze is the star of this dish. It uses a handful of pantry ingredients that come together quickly to give the salmon rich umami and a touch of sweetness.

Ingredient notes

• Salmon. I used a 1 1/2 lb wild salmon fillet, cut into even pieces. For even cooking, choose fillets of similar thickness. Filets about 1/2″ thick are done in ~5 minutes under the broiler; up to 1″ thick will take about 8–10 minutes.
• White miso paste. Miso is a fermented soy paste found in the refrigerated section of most grocery stores. White (shiro) miso is milder and works well here. Because of its salt content, miso keeps well in the refrigerator.
• Mirin. A sweet Japanese rice wine used for cooking. If you don’t have mirin, you can substitute a splash of rice vinegar, sake, or even fresh orange juice in a pinch.
• Soy sauce. Reduced-sodium soy sauce helps control salt. For gluten-free or paleo adaptations, liquid aminos or coconut aminos work as substitutes.
• Maple syrup. Adds a pleasant sweetness that balances the miso. Swap another sweetener if preferred.
• Sesame oil. A little toasted sesame oil adds a nutty finish. It’s optional if you don’t have any.
• Toasted sesame seeds. Toast them in a small skillet over medium-low heat until golden and fragrant, about 3–5 minutes.

See the recipe card below for exact ingredient quantities.

How to make this recipe

This miso salmon is straightforward: whisk the glaze, marinate the salmon briefly, then broil until caramelized. Use foil on the baking sheet to prevent sticking; do not use parchment under the broiler.

Pro tip: Marinate the salmon at room temperature for at least 1 hour for best flavor, or up to 3 hours if you have the time.

Full step-by-step instructions are in the recipe card below.

1. Whisk together the white miso paste, mirin, maple syrup, soy sauce, sesame oil, and a pinch of black pepper until smooth.
2. Place the salmon in a glass baking dish or a resealable bag. Pour the marinade over the fish, coat evenly, cover, and marinate for at least one hour at room temperature (or up to 3 hours refrigerated).
3. Preheat the broiler. Arrange the salmon on a foil-lined rimmed baking sheet (foil prevents sticking and tolerates broiler heat).
4. Broil 6–8″ from the heat source: about 5 minutes for fillets up to 1/2″ thick, or 8–10 minutes for fillets up to 1″ thick, until the glaze is caramelized and the fish flakes easily. Watch closely, as the glaze can burn; if it browns too quickly, move the pan to a lower rack away from the broiler.

Recipe FAQs

How long should you broil salmon?

It depends on thickness. Fillets about 1/2″ thick usually take around 5 minutes; fillets up to 1″ thick typically need 8–10 minutes under the broiler.

How can you tell when salmon is done?

Properly cooked salmon flakes easily with a fork and the white fat may appear rendered. It should be opaque through most of the fillet.

How long should you marinate salmon?

This miso marinade is great after 30 minutes, but for more developed flavor marinate 1 to 3 hours. Avoid overly long marinades if using acidic components, which can change the fish’s texture.

What is miso sauce made of?

The basic miso glaze here is white miso paste, maple syrup, mirin, soy sauce, and sesame oil. You can add fresh ginger or a splash of citrus for extra brightness.

Does miso go bad?

Miso paste stores well in the refrigerator and can last many months due to its salt and fermentation; follow the product’s storage recommendations.

What is mirin?

Mirin is a sweet Japanese rice wine used in cooking. It adds a subtle sweetness and acidity to sauces and marinades.

Recipe notes

• Pro tip: Marinate salmon for at least 1 hour for the best flavor.
• Use fillets of similar thickness so they finish cooking at the same time.
• White miso has the mildest flavor and is a good choice if you’re new to miso.
• To toast sesame seeds, heat them in a small skillet over medium-low until golden and fragrant, 3–5 minutes.

More easy salmon recipes

• Blackened salmon with pineapple salsa and coconut rice
• Crispy salmon cakes with lemon dill sauce
• Garlic butter salmon
• Maple orange teriyaki salmon bowls

Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.