This Miso-Glazed Salmon delivers restaurant-quality flavor with minimal effort, featuring a sweet and savory miso glaze that caramelizes perfectly on the outside while keeping the fish tender and flaky.
Rich in protein and healthy fats, it’s low in carbs and naturally satisfying.
Quick to prep and bake, it’s ideal for weeknight dinners or meal-prep meals.
Miso Glazed Salmon
Equipment
- 1 Large skillet
- 1 medium mixing bowl
- 1 small mixing bowl
- Whisk
- Baking sheet or oven-safe pan
- Measuring cups and spoons
- Oven and broiler
Ingredients
- 2 pounds salmon cut into 4 filets
- Salt and pepper to taste
- ¼ cup miso paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Chopped green onions for garnish
- Sesame seeds for garnish
Instructions
- Prepare the Salmon: Start by patting your salmon filets dry with a paper towel. This helps the miso glaze stick better and promotes even caramelization. Once dry, season both sides of the salmon generously with salt and freshly ground black pepper. Make sure to lightly press the seasoning into the fish to enhance the flavor. Set the salmon aside while you prepare the glaze.
- Make the Miso Glaze: In a small mixing bowl, combine 1/4 cup of miso paste, 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Use a whisk to blend the ingredients until smooth and uniform. The glaze should have a slightly thick but pourable consistency. Taste a tiny bit and adjust sweetness or saltiness if desired. Reserve 1 tablespoon of this glaze separately for later broiling.
- Marinate the Salmon: Place the salmon filets into a medium-sized mixing bowl or a shallow dish. Pour the remaining miso glaze over the fish, ensuring each filet is fully coated on all sides. Use your hands or a spatula to gently massage the glaze into the salmon. Cover the bowl with plastic wrap and let the salmon marinate in the refrigerator for 1 to 3 hours. Marinating allows the flavors to penetrate the fish deeply, enhancing both the taste and texture.
- Preheat the Oven: About 15 minutes before cooking, preheat your oven to 375°F (190°C). Position the oven rack in the middle to ensure even heat distribution. If your skillet or baking sheet isn’t oven-safe, transfer the salmon to an appropriate baking dish at this point.
- Bake the Salmon: Lightly grease a large skillet or baking pan with a small amount of oil to prevent sticking. Remove the salmon from the marinade, letting any excess drip off, and place the filets skin-side down in the skillet. Bake the salmon in the preheated oven for 12 to 15 minutes, or until the fish is mostly opaque and cooked through but still slightly tender in the center. Avoid overbaking, as salmon continues to cook slightly even after being removed from the oven.
- Apply Reserved Glaze and Broil: Once the salmon is nearly done, remove it from the oven. Brush the top of each filet generously with the reserved tablespoon of miso glaze. Switch your oven to broil on high, then return the salmon to the oven. Broil for 1 to 2 minutes, or until the glaze starts to caramelize and bubble slightly. Keep a close eye during broiling to avoid burning.
- Check for Doneness: Use an instant-read thermometer to ensure the salmon has reached an internal temperature of 125–130°F (52–54°C) for perfectly tender, flaky results. Alternatively, gently flake the thickest part of a filet with a fork; it should separate easily without appearing dry.
- Garnish and Serve: Transfer the salmon to a serving platter or individual plates. Sprinkle chopped green onions and sesame seeds over the top for a fresh, flavorful garnish. The green onions add brightness, while the sesame seeds give a subtle crunch and nutty flavor. Serve immediately with your choice of sides, such as steamed vegetables, rice, or a fresh salad.
- Storage Tips (Optional): Leftover miso-glazed salmon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to maintain its moisture and flavor. The marinade can also be doubled for meal prep and used as a flavorful topping for bowls, salads, or grain dishes.
Notes
- For best results, use fresh, high-quality salmon with skin on; it helps the fish stay moist during baking.
- Marinate for at least 1 hour, but up to 3 hours, to allow the miso glaze to fully penetrate the fish.
- Reserve a portion of the glaze for broiling to get that rich, caramelized finish.
- Keep an eye on the salmon while broiling, as the glaze can burn quickly.
- Adjust sweetness or saltiness in the glaze according to your taste preferences.
- Serve immediately after cooking for the best texture; reheated salmon can dry out.
Chef’s Secrets For Perfect Salmon
Achieving perfectly flaky, tender salmon starts with selecting the right fish.
Look for filets that are bright pink with firm flesh and a fresh, mild scent.
Patting the fish dry before seasoning ensures the miso glaze adheres properly and helps create a slightly crispy exterior.
During marination, avoid overcrowding the filets so the flavors penetrate evenly.
When baking, use an oven-safe skillet or tray that distributes heat consistently to prevent uneven cooking.
Lastly, the reserved glaze for broiling adds a sweet caramelized layer, elevating the flavor and appearance of the salmon.
Serving Suggestions And Flavor Pairings
Miso-glazed salmon pairs beautifully with a variety of sides to create a balanced, flavorful meal.
Serve it over steamed jasmine rice, quinoa, or cauliflower rice for a wholesome base.
Lightly sautéed or roasted vegetables such as bok choy, asparagus, or snap peas complement the glaze’s umami-rich flavor.
For added texture and freshness, garnish with thinly sliced green onions, sesame seeds, or a sprinkle of nori.
A simple cucumber salad or pickled vegetables adds acidity and crunch, balancing the richness of the salmon.
This dish also works wonderfully as part of a bento-style meal prep or dinner party presentation.
Storage Tips For Miso Salmon
Leftover miso-glazed salmon can be stored in an airtight container in the refrigerator for up to 2 days.
To maintain its flavor and moisture, store the salmon separately from rice or other side dishes.
Reheat gently in the oven at 300°F for 5–8 minutes, or use a microwave on low power to avoid overcooking.
The miso glaze can be doubled or reserved to drizzle over reheated salmon or other proteins for extra flavor.
While freezing is possible, it may slightly alter the texture, so it’s best to enjoy this dish fresh whenever possible.
Common Questions About
1. Can I use frozen salmon instead?
Yes, but thaw it completely before marinating. Pat dry to remove excess moisture so the glaze sticks properly. Frozen salmon may release more liquid during cooking, which can prevent caramelization, so ensure the filets are dry before baking.
2. How can I make this recipe lower in sodium?
Use a low-sodium soy sauce or tamari, and reduce the amount of added miso paste slightly. You can also skip any extra salt when seasoning the salmon, as the glaze already provides a savory flavor.
3. Can I cook this salmon on the stovetop?
Absolutely! Use a nonstick or cast-iron skillet over medium heat. Sear the salmon skin-side down for 4–5 minutes, flip, and cook 3–4 more minutes until done. Finish with the reserved glaze, reducing slightly if needed to create a caramelized coating.
4. How do I know when salmon is done?
The thickest part of the filet should reach 125–130°F for perfectly moist salmon. You can also gently flake the fish with a fork; it should separate easily but remain tender. Overcooking leads to dryness.
5. Can I prepare this for meal prep?
Yes! Miso-glazed salmon stores well in the fridge for 1–2 days and can be paired with rice, grains, or roasted vegetables in meal prep containers. Store the glaze separately to maintain the fish’s texture when reheating.
