I think miso paste is one of the most underrated condiments out there. It adds so much delicious flavor to foods and I find myself dreaming about ways to use it: in salad dressing, over roasted veggies, and as the perfect flavor for this simple miso glazed salmon recipe.
In fact, I think this recipe actually came to me in a dream one night (or maybe it was hovering in my subconscious from a dinner I had at Nobu restaurant on a trip to Chicago). When I finally tinkered around in the kitchen and brought it to life, the reality did not disappoint. And this simple protein is now the star of many of our weeknight dinners, requested often by my girls and my husband.
Recipe Highlights
- So simple: The glaze requires just five ingredients that get whisked together in less than 2 minutes. Then, the salmon marinates in the glaze for about 30 minutes (or longer is fine) and then cooks quickly under the oven broiler.
- Flavorful: I’m not kidding when I say this salmon tastes like it was prepped in a five-star restaurant. The miso glaze gives it so much depth and has that perfect umami flavor that sometimes feels hard to achieve in a home kitchen.
- Pair it with any side: Most often, I serve this salmon with a simple roasted veggie side, crisp green salad, or cooked rice. Since it’s so easy to make, I’ve even meal prepped it as a protein to have on hand for the week as a quick addition to my lunches. The leftovers taste great when cold or reheated.
- Nutritious: Salmon is a favorite healthy protein in my home, full of good-for-me monounsaturated fats and omega-3s, vitamin A, vitamin D, and B vitamins, as well as minerals, including magnesium, potassium, and selenium. It’s also low in saturated fat and carbohydrates.
Featured Ingredients
The best thing about this recipe – other than the delicious taste – is that it doesn’t require many ingredients. This is not the full list of ingredients, but just a few notes about the main ones:
- Salmon – when buying salmon fillets for this recipe, try to find pieces that have fairly even thickness throughout. Whether they are shaped like long strips or more like rectangular pieces does not matter as much as having them be evenly thick. When making salmon recipes, I most often opt for Pacific wild-caught salmon, which is a safer seafood and less overfished than Atlantic salmon.
- Miso paste – miso paste is a condiment made from fermented soybeans that is popular in Japanese cuisine. The fermentation process is what gives miso its delicious umami flavor, as well as health benefits. Find miso paste in the shelf-stable section in grocery stores. It is typically in the Asian or International food section. I prefer white miso paste, but yellow miso paste is also fine to use.
Find the ingredient list with exact measurements in the recipe card below.
Make It Gluten Free
To make this miso salmon recipe gluten free, look for miso paste and soy sauce or tamari that is certified gluten free. Gluten free options of both of those condiments exist and are pretty easy to find.
Equipment Needed
- Bowl and whisk – a small bowl and whisk (or fork) are needed to mix the miso glaze ingredients together
- Shallow dish – this is used to marinate the salmon in the miso glaze before broiling
- Baking sheet – use half-sheet or smaller rimmed baking sheet
- Parchment paper – I use parchment paper most often to line the baking sheet for easy clean up and to prevent the salmon from burning. Aluminum foil also works.
Time To Get Cooking
I’ve made this simple cooked protein so many times, and have a few tips to share:
- Whisk the glaze well – take the time to whisk the miso marinade ingredients together well so that the honey and miso paste dissolve into the glaze.
- Marinate at least 30 minutes – this recipe is very forgiving, in that it can marinate for as short as 30 minutes or as long as 24 hours. When I know I have a busy evening ahead of me, sometimes I’ll get the salmon marinating in the glaze early in the morning, then set it in the refrigerator until it’s time to finish cooking that evening.
- Preheat the broiler – the oven rack should be placed in the upper ⅓ of the oven (to get the salmon closer to the heating element). And the broiler should be preheated to high before the sheet pan with salmon is placed inside.
- Don’t walk away – since the salmon is cooking quickly under very high heat, it can burn easily. Start checking it at about 6 minutes. The salmon is done when it is caramelized on the outside and flakes easily with a fork in the thickest part of the fillet. This is where it’s nice to have an even thickness on the fillets, because thinner parts will broil far more quickly than the thicker ones.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
For A Better Broil
Depending on the oven, a broiler will sometimes cycle on and off during cooking in order to try to maintain an even cooking temperature. However, this can create some hot spots on the food. Here’s my little tip to avoid that: I place the handle of a pair of metal tongs between the oven door, which keeps the door ever-so-slightly ajar. This tricks the oven into keeping the broiler on the entire time.
What To Serve As A Side
My perfect dinner plate contains this broiled salmon (sometimes I garnish it with sesame seeds and sliced green onions) plus this crispy lemony arugula salad on the side, which is how I’ve shown it in the photo above. It’s also really delicious with a variety of roasted vegetable side dishes, including sauteed asparagus and air fryer Brussels sprouts, other fresh salads, cooked jasmine rice, cooked brown rice, or quinoa.
How Long Leftovers Will Last
Store leftovers of the fully cooked and cooled salmon filets in an airtight container in the fridge for up to 4 days. I enjoy the cold cooked salmon over salads. But if you prefer it warmed again, heat it gently in a skillet (misted with cooking spray) on the stovetop over medium heat for 3-4 minutes until warmed through.
Frequently Asked Questions
I like making both broiled salmon and baked salmon on a sheet pan. Both methods result in nicely done salmon, but if I were to pick between the two, I’d say broiling has a few more advantages, especially if it’s the only thing in the oven. The broiling method results in salmon that has a nice and crispy exterior crust yet is still tender on the inside due to the quick cooking time.
Yes, similar to this air fryer salmon recipe, miso-glazed salmon can be cooked in the air fryer. Preheat the air fryer to 400 degrees and cook the marinated salmon fillets for 7 to 9 minutes.
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Miso Glazed Salmon Recipe
This simple broiled salmon has the most delicious umami taste that makes it seem as though it came from a 5-star restaurant. But it’s easy to make with a home cooking time of less than 10 minutes. Pair it with a salad or cooked veggies for a well rounded meal in just minutes.
Ingredients
- ¼ cup white miso paste
- 2 tablespoons pure honey
- 2 tablespoons rice vinegar
- 2 tablespoons avocado oil
- 1 tablespoon low-sodium soy sauce
- 4 (4- to 5-ounce each) skin-on or skinless salmon fillets, patted dry
Instructions
- In a small bowl, whisk together the miso, honey, rice vinegar, oil, and soy sauce.
- Place the salmon fillets in a shallow dish, such as a small baking dish.
- Pour the marinade all over the salmon, turning the fillets 2 to 3 times to coat on both sides.
- Allow the salmon to marinate in the fridge, skin side up (if there is skin) for at least 30 minutes and up to 24 hours.
- When ready to cook, position the top oven rack in the upper one-third of the oven and preheat the broiler to High.
- Line a large rimmed baking sheet with parchment paper or foil; set aside.
- Remove the salmon pieces from the marinade, allowing any excess marinade to drip off, discarding the marinade. Place the salmon on the prepared baking sheet.
- Broil until the fish flakes easily with a fork, about 6 to 10 minutes. Cooking time will vary depending on the thickness of the filets with thicker filets taking longer to cook.
- Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days.
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Notes
May use yellow miso paste instead of white miso paste.
For gluten-free, use gluten-free miso paste (most brands are gluten free but not all) and use 2 tablespoon tamari in place of the 1 tablespoon soy sauce.
If your broiler tends to result in uneven cooking, try this tip: Place the metal handle of metal tongs between the oven door and body to keep the door just very slightly ajar. This tricks the oven into maintaining consistent heat from the broiler element rather than cycling on and off during cooking.
Nutrition Information
- Serving Size: Per 4 ounces cooked glazed salmon
- Calories: 237
- Fat: 12 g
- (Sat Fat: 2 g)
- Sodium: 383 mg
- Carbohydrate: 7 g
- (Fiber: 0 g
- Sugar: 5 g)
- Protein: 26 g
- Cholesterol: 73 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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