Make your next salmon dinner stand out with this tender, deeply flavored Miso Salmon. The fish soaks in a sweet-savory miso marinade, then broils quickly until caramelized and juicy. With just a few simple ingredients and minimal hands-on time, it’s an easy weeknight favorite that also works well for casual entertaining.
Why you’ll love this recipe
- Tender, juicy salmon with a balanced sweet-and-savory miso glaze.
- Quick hands-on prep — the marinade comes together in minutes and the fish cooks fast under the broiler.
- Versatile leftovers: serve warm, reheat gently, or enjoy cold on salads and sandwiches.
- Pairs beautifully with plain rice, coconut rice, or steamed vegetables for an easy complete meal.
Recipe ingredients
The miso marinade is the star here. A few pantry staples create a rich umami flavor that clings to the salmon and caramelizes under high heat.
Ingredient notes
- Salmon: Use filets that are similar in thickness so they cook evenly. A 1 1/2 lb. filet yields about four 6-ounce portions. Thinner pieces (around 1/2″) take roughly 5 minutes under the broiler; thicker pieces (up to 1″) need about 8–10 minutes.
- White miso paste: A mild soybean paste found in refrigerated sections of most grocery stores. It contributes rich umami and keeps well in the fridge because of its salt content.
- Mirin: A sweet Japanese rice wine that adds acidity and depth. Substitute with rice wine vinegar, sake, or even a splash of fresh orange juice if needed.
- Soy sauce: Reduced-sodium soy helps control salt. For paleo or gluten-free options, use liquid aminos or coconut aminos.
- Maple syrup: Adds gentle sweetness and helps the glaze caramelize. Any liquid sweetener you prefer can work in a pinch.
- Sesame oil: Toasted sesame oil lends a nutty aroma — a little goes a long way and it’s optional if you don’t keep it on hand.
- Toasted sesame seeds: Toast in a dry skillet over medium-low heat until golden and fragrant, about 3–5 minutes, for a nice finishing crunch.
Quantities and full recipe are provided below in the recipe card.
How to make this recipe
This miso salmon is straightforward: whisk the marinade, let the salmon absorb the flavor, and broil until caramelized. Lining the baking sheet with foil prevents sticking and makes cleanup easier; do not use parchment under the broiler.
Pro tip: Marinate the salmon for at least 1 hour at room temperature for the best flavor, or up to 3 hours if you have time.
Follow the step-by-step instructions in the recipe card below.
- Whisk together white miso paste, mirin, maple syrup, soy sauce, sesame oil, and black pepper until smooth.
- Place salmon in a glass baking dish or a zip-top bag. Pour the marinade over the salmon, coat well, cover, and marinate for 30 minutes up to 3 hours at room temperature (1 hour is ideal).
- Preheat the broiler and arrange a rack about 6–8″ below the heat source. Transfer the salmon to a foil-lined rimmed baking sheet.
- Broil until the glaze is caramelized and the salmon flakes easily: about 5 minutes for filets up to 1/2″ thick, or 8–10 minutes for filets up to 1″ thick. Watch closely; the sugars in the marinade can burn quickly. If the surface darkens too fast, move the pan to the middle oven rack to finish cooking.
- Serve sprinkled with toasted sesame seeds and sliced scallions, if desired.
Recipe FAQs
How long should you broil salmon?
Broiling time depends on thickness. A 1/2″ filet usually finishes in about 5 minutes; a 1″ filet generally needs 8–10 minutes.
How can you tell when salmon is done?
The flesh should flake easily with a fork and the white fat will have rendered from the filet. Internal texture should be moist and opaque.
How long should you marinate salmon?
This miso marinade works well after 30 minutes, but marinating for 1–3 hours yields the best flavor without compromising texture.
What is miso sauce made of?
A simple miso sauce for this recipe uses white miso paste, maple syrup, mirin, soy sauce, and sesame oil. Fresh ginger or a splash of citrus can be added for extra brightness.
Does miso go bad?
Because of its salt content, miso paste stores well in the refrigerator for many months; white miso is mild and commonly used in marinades and dressings.
What is mirin?
Mirin is a slightly sweet Japanese rice wine commonly used to add balanced acidity and sweetness in sauces and glazes.
Recipe notes
- Marinating: For full flavor, marinate at least 1 hour at room temperature.
- Even cooking: Choose filets with similar thickness so pieces finish at the same time.
- Miso storage: Find miso in the refrigerated natural foods section; white miso is mildest.
- Toasting sesame seeds: Toast seeds in a small skillet over medium-low heat 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
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Miso Salmon Recipe
Servings: 4 servings
Prep Time: 10 mins Cook Time: 10 mins Marinate Time: 1 hr Total Time: 1 hr 20 mins
This tender miso salmon is marinated in a sweet and savory miso glaze, then broiled until caramelized and juicy. It uses a handful of ingredients and comes together quickly.
Ingredients
For the salmon:
- 1 1/2 lbs. salmon (about four 6-ounce filets)
- 2 tablespoons white miso paste
- 2 tablespoons mirin (or rice wine vinegar/sake/citrus as substitute)
- 2 tablespoons maple syrup (or your preferred sweetener)
- 1 tablespoon reduced sodium soy sauce (or liquid/coconut aminos)
- 1 teaspoon toasted sesame oil (optional)
- 1/8 teaspoon freshly ground black pepper
- Toasted sesame seeds and scallions for serving (optional)
Instructions
- In a small bowl whisk together miso paste, mirin, maple syrup, soy sauce, sesame oil, and black pepper until smooth.
- Place salmon in an 8×8″ glass baking dish or zip-top bag. Pour the marinade over the fish and coat evenly. Cover and marinate 30 minutes to 3 hours at room temperature (1 hour recommended).
- Preheat your broiler and line a rimmed baking sheet with foil. Transfer the salmon to the sheet (do not use parchment).
- Broil 6–8″ from the heat source until caramelized and the fish flakes easily: about 5 minutes for up to 1/2″ thickness, or 8–10 minutes for up to 1″. Ovens vary—watch closely to avoid burning. If the glaze darkens too fast, move the pan to the middle rack to finish cooking.
- Garnish with toasted sesame seeds and sliced scallions if desired. Serve immediately.
Notes
- Marinate at least 1 hour for best flavor.
- Use filets of similar thickness for even cooking.
- White miso is mild and widely available in refrigerated natural food sections.
- Toast sesame seeds in a dry skillet over medium-low heat for 3–5 minutes until fragrant.
Nutrition (per serving)
Calories: 309 kcal, Carbohydrates: 13 g, Protein: 35 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 94 mg, Sodium: 591 mg, Potassium: 882 mg, Fiber: 1 g, Sugar: 9 g, Vitamin A: 76 IU, Calcium: 37 mg, Iron: 2 mg.
Nutrition is estimated and intended as a guideline only.
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