Miso Glazed Salmon

Name: Miso Glazed Salmon
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 tablespoons miso paste (Note 1); 1 tablespoon sesame oil; 1 tablespoon Mirin sweet rice wine; 1 teaspoon Sriracha (more to taste); 1 teaspoon soy sauce (Note 2); 1 teaspoon grated fresh ginger; 1 garlic clove (grated); 1 teaspoon coarse kosher salt; 4 salmon filets (4-6oz each)

I was first introduced to cooking with miso paste a few years ago and have never looked back since. Baked miso chicken is our all-time favorite! Now this miso-glazed salmon is my current favorite way to use the ingredient. It’s the flavor foundation of the marinade, adding a little saltiness and tanginess that complement the rich salmon so nicely.

My kids have regularly asked me to make this miso salmon for dinner. They love it served over jasmine rice with some vegetables. It’s healthier and more affordable than takeout, which keeps my husband and me happy. If you love a great salmon recipe, be sure to also try another fan favorite, baked salmon with pesto.

A stone gray plate with rice, miso glazed salmon, and a black fork on the side.

Why you’ll love this recipe

Less than 10 ingredients. It’s a gourmet salmon recipe as simple as possible. Once you purchase the ingredients for the sauce, it’ll become a new pantry staple condiment for so many quick-cooking proteins.
Pairs well with many side dishes. We’ve served it with cucumber salad, rice, steamed bok choy, and more! It’s truly so versatile.
Restaurant-quality flavors at home. Miso can seem like a complicated ingredient to know how to use correctly, but once you try this sauce, I promise it’ll become a recipe on repeat.

Tips for Busy Cooks

I like to always have salmon fillets in the freezer, this way I can thaw them in a pinch when I’m short on time for a quick 30-minute dinner any night of the week.

What is miso paste?

Miso is fermented soy bean paste. It’s mixed with salt and a fungus called koji. Oftentimes the paste can have grains like rice or barley added as well.

It’s originally from ancient China, but most associated with Japanese cuisine. The flavor of miso is a little bit sweet and a little tangy. It adds a layer of umami that helps brighten the flavors of the other ingredients. If you need a substitute, soy sauce or tamari can both work well.

Key Ingredient Notes

Miso paste – There are several types of miso paste. If you have never had it before, we recommend using the white or yellow miso paste for its mild flavor. Red or dark miso paste is richer and bolder in flavor.
Sesame oil adds a rich, nutty flavor to every bite.
Mirin sweet rice wine adds a hint of tang and sweetness to the glaze. You can also use rice wine vinegar if you can’t find mirin.
Sriracha is optional, but I love a little bite.
Soy sauce adds saltiness, enhancing all the flavors. You can also use coconut aminos or tamari if desired.
Grated fresh ginger adds a bright, zesty flavor.
Garlic clove infuses every bite with rich garlic notes.
Salmon filets – You can either use skin-on or skinless salmon here depending on your preference.

How to make miso glazed salmon

Preheat the oven to 400°F.

A glass bowl with the ingredients for the miso glaze sauce.

Whisk together miso paste, sesame oil, mirin, Sriracha, soy sauce, ginger, garlic, and salt in a small bowl until nice and smooth.

A ziptop bag with miso glaze and salmon to marinate.

Place the salmon in a large freezer bag, then pour the prepared marinade over it. Squeeze out the air as you close the bag. Massage the marinade into the fish to evenly distribute it. (You can also marinate the salmon in a large non-reactive bowl.)

A ziptop bag with the miso glaze salmon marinating.

Marinate the salmon for at least 15 minutes, or up to 1 hour. If you’re cooking right away, keep it at room temperature. If not cooking within 30 minutes, refrigerate until ready to cook.

A baking dish with marinated miso glaze salmon.

Arrange the salmon in one layer in a baking pan.

A baking dish with baked miso glazed salmon.

Bake for about 10 minutes, or until the internal temperature reaches 135°F. Depending on the thickness of the fish, it can take more or less time. (I love using this wireless probe to avoid overcooking the salmon.)

A close up image with baked miso glazed salmon with sesame seeds and scallions.

Garnish with sliced green onion and sesame seeds. Serve with steamed rice, or vegetables of your choice for a complete meal.

Expert Tips:

Don’t marinate the salmon for too long in the sauce. The acidity in the ingredients can actually begin to “cook” the fish and can make the texture soft prior to cooking.
Be careful to not overcook the salmon. This will make it dry. You can cook salmon to be medium rare all the way to well done in the center. We find it’s best to use a meat thermometer and once it reaches 135ºF, it’s the perfect texture.
Use yellow or white miso paste for the sauce. This type of miso is a bit milder in flavor than the red miso paste.
If you would prefer not to bake the salmon, it’s also delicious made in the air fryer or grilled. Air fry for a similar amount of time and when grilling we like to use a fish grill mat to prevent it from sticking. Brush the sauce on towards the end of grilling to make sure it doesn’t burn.

What to serve with miso glazed salmon

The options are endless, here are some other options for serving to make it a complete meal:

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven for a couple of minutes until warmed through. To reheat in the microwave, place the salmon in a bowl, add a few drops of water, cover, and set the microwave to 60-70% power for 60-90 seconds. This way, your salmon won’t dry out.

While you can freeze cooked salmon, we don’t recommend it since it can change the texture once thawed.

A stone plate with white rice, miso glazed salmon, and a black fork that's taken a bite out.

FAQs

Where does miso salmon originate?

Miso paste originated in ancient China but is known for use in Japanese cuisine. It was originally used to preserve fish many years ago, and now it’s modern day use is as a delicious caramelized sauce when baked or cooked with seafood.

Is miso salmon a sweet or savory dish?

It’s savory with nice flavors of saltiness and umami from the sauce.

How do I prevent the miso glaze from burning?

We like to bake our salmon with miso glaze for this reason. Bake it at a higher temperature for a shorter period of time to make sure the sauce caramelizes but doesn’t burn.

Can I add a sweet ingredient in the miso glaze to balance the sauce?

You can just add a little bit to make sure the sauce doesn’t burn. A teaspoon of honey or maple syrup is just enough if you want more of a sweet and salty glaze.