Miso Glazed Salmon
Rich and savoury miso glaze coats tender salmon fillets that are baked until caramelised. This Japanese-inspired recipe delivers complex umami flavors with a beautiful lacquered finish that rivals any upscale restaurant. The sweet and savory miso marinade creates an irresistible caramelization that will have everyone asking for seconds.
Ingredients
- 4 salmon fillets
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- Sesame seeds and sliced scallions, for garnish
Instructions
- In a bowl whisk together miso paste, soy sauce, brown sugar, rice vinegar, sesame oil and minced garlic until smooth.
- Place salmon fillets in a shallow dish and coat with the miso mixture. Marinate in the refrigerator for at least 30 minutes.
- Preheat oven to 400°F (200°C). Arrange salmon on a lined baking tray, skin‑side down, reserving excess glaze.
- Bake for 12–15 minutes until the fish flakes easily. For a lacquered finish, brush with reserved glaze and broil for 1–2 minutes.
- Sprinkle with sesame seeds and sliced scallions before serving.
Equipment Needed
- Small mixing bowl
- Whisk
- Shallow dish for marinating
- Baking sheet
- Parchment paper or aluminum foil
- Basting brush
Tips & Variations
- Marinating time: Don't marinate longer than 1 hour as the miso can begin to cure the fish, changing its texture. 30 minutes is ideal for flavor infusion.
- Miso types: White miso is milder and sweeter; red miso is more intense and salty. Both work well, but adjust sugar accordingly.
- Broil for lacquer: The final broil creates that signature glossy, caramelized finish. Watch closely to prevent burning.
- Add ginger: Fresh grated ginger (1 teaspoon) adds a lovely warmth and complements the miso beautifully.
- Make it spicy: Add a teaspoon of sriracha or gochugaru (Korean chili flakes) to the marinade for heat.
- Pat dry first: Pat salmon dry before marinating to help the glaze adhere better and create better caramelization.
Nutritional Information
Per serving (1 fillet):
- Calories: 320
- Protein: 33g
- Fat: 14g (Saturated: 2g)
- Carbohydrates: 15g
- Fiber: 1g
- Omega-3 Fatty Acids: 2.1g
- Sodium: 890mg
- Sugar: 11g
Rich in protein and omega-3s. Miso provides beneficial probiotics. Note: High in sodium; use low-sodium soy sauce to reduce sodium content if needed.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days. The miso glaze helps keep the salmon moist and flavorful.
Freezer: Freeze cooked salmon for up to 2 months. You can also freeze the salmon in the marinade before cooking for a quick meal later.
Reheating: Reheat gently in a 300°F (150°C) oven for 10 minutes, or briefly under the broiler to re-caramelize the glaze. Microwave at 50% power if needed, though this may soften the glaze.
Pro tip: Leftover miso salmon is delicious cold, sliced over rice bowls or salads.
Serving Suggestions
This miso glazed salmon pairs beautifully with:
- Rice: Steamed white rice, brown rice, or sushi rice
- Vegetables: Bok choy, broccolini, edamame, or roasted Brussels sprouts
- Noodles: Soba noodles, udon, or ramen
- Salads: Asian cucumber salad, seaweed salad, or pickled vegetables
- Sides: Miso soup, steamed dumplings, or tempura vegetables
Recipe Notes
Miso paste quality: Look for miso paste in the refrigerated section of Asian markets or well-stocked grocery stores. Quality matters for authentic flavor.
Sugar balance: The brown sugar balances the saltiness of miso and soy sauce while helping create caramelization. Don't skip it.
Room temperature: Let salmon sit at room temperature for 15 minutes before baking for more even cooking.
Skin on or off: Skin-on fillets are easier to handle and less likely to stick to the baking sheet. The skin also helps retain moisture.
Make extra marinade: Double the marinade recipe and use it on chicken, tofu, or vegetables for variety.
Restaurant technique: Many upscale restaurants marinate miso salmon for 2-3 days for deeper flavor. For home cooking, 30-60 minutes is perfect.