Miso Glazed Salmon

Sticky sweet miso glazed salmon with a deeply caramelized crust and buttery soft inside. ♡

This miso glazed salmon tastes like the 40 dollar plate at a nice Japanese restaurant. A four ingredient glaze does all the work. White miso brings the umami, mirin brings the sweetness, and a quick broil caramelizes the sugars into a glossy, sticky crust. For more ideas, see our Honey Garlic Chicken Thighs.

It takes 20 minutes, start to finish, and it is almost impossible to overcook. The miso forms a protective shield that keeps the salmon moist even if you leave it under the broiler a minute too long. Let’s make it together.

Ingredients

Miso Glazed Salmon

• 4 salmon fillets, 6 oz each, skin on
• 1/4 cup white miso paste, shiro miso
• 2 tbsp mirin
• 2 tbsp sake, or rice wine
• 2 tbsp brown sugar
• 1 tsp soy sauce
• 2 green onions, sliced thin
• 1 tbsp toasted sesame seeds

How to Make Miso Glazed Salmon

1. **Whisk.** Combine the miso, mirin, sake, brown sugar, and soy sauce in a shallow dish until smooth.
2. **Marinate.** Pat the salmon dry, add it to the dish, and turn to coat. Cover and refrigerate for at least 30 minutes, up to 24 hours.
3. **Prep.** Preheat the broiler on high with a rack about 6 inches from the heat. Line a sheet pan with foil.
4. **Broil.** Place the salmon skin-side down on the pan, scraping off excess marinade. Broil for 7 to 8 minutes, until deeply caramelized.
5. **Rest.** Let the salmon rest for 3 minutes so it finishes cooking.
6. **Serve.** Top with green onions and sesame seeds. Serve over rice.

Why This Recipe Works

White miso (shiro miso) is the key ingredient here. It is the mildest, sweetest miso, which makes it perfect for fish. The natural sugars in the miso and mirin caramelize under high heat and give you that lacquered restaurant style salmon finish you cannot get with teriyaki or soy sauce alone.

Marinating the salmon for at least 30 minutes, ideally up to 24 hours, transforms the texture. The salt in the miso lightly cures the fish, making it denser and silkier. This technique is called saikyo yaki and it is how high end sushi restaurants prep black cod.

Broiling (not baking) is non-negotiable for this healthy salmon dinner. The high direct heat hits the miso glaze and turns it from sticky paste to glossy lacquer in 7 to 8 minutes. If you bake it at 400F instead, you miss the signature caramelization and end up with steamed fish. For more ideas, see our Thai Basil Ground Chicken.

Tips

• Store leftover salmon in an airtight container in the fridge for up to 3 days.
• Reheat gently in the microwave at 50 percent power for 90 seconds so the fish does not dry out.
• Use skin-on salmon. The skin protects the fish from the broiler and crisps up beautifully.
• Line the pan with foil. The miso glaze burns onto the pan and is a nightmare to scrub off.
• Watch the salmon closely under the broiler. Every broiler is different and it can burn in seconds.
• Do not skip the rest time. The salmon continues to cook off the heat for 3 to 4 minutes.

Variations

• Use black cod instead of salmon for the traditional Nobu style preparation.
• Swap chicken thighs for salmon and broil 12 to 14 minutes for a similar glaze.
• Grill the salmon instead of broiling for extra smoky flavor.
• Add grated ginger and garlic to the glaze for more bold Asian flavor.
• Top with a sprinkle of everything bagel seasoning or toasted sesame seeds before serving.
• Serve over cauliflower rice instead of jasmine rice for a low carb dinner.

Looking for more ideas? Try our Korean Ground Beef Bowls or Beef Broccoli Stir Fry next.

Common Mistakes to Avoid

• Baking instead of broiling: You need direct top heat to caramelize the miso. Broil on high for that glossy lacquered crust.
• Skipping the marinade time: 30 minutes is the minimum. The miso needs time to season the fish from the outside in.
• Using red miso: Red miso is too strong and salty. Stick to white (shiro) miso which is the mildest variety.
• Not lining the pan: Miso glaze will weld itself to your pan. Always line with foil or parchment for easy cleanup.

Miso Glazed Salmon

Miso glazed salmon with a sticky sweet lacquered crust. A 20 minute restaurant quality healthy dinner you can make at home.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 380

Ingredients Method Notes

Ingredients

  

• 4 salmon fillets 6 oz each, skin on
• 1/4 cup white miso paste shiro miso
• 2 tbsp mirin
• 2 tbsp sake or rice wine
• 2 tbsp brown sugar
• 1 tsp soy sauce
• 2 green onions sliced thin
• 1 tbsp toasted sesame seeds

Method

 

1. **Whisk.** Combine the miso, mirin, sake, brown sugar, and soy sauce in a shallow dish until smooth.
2. **Marinate.** Pat the salmon dry, add it to the dish, and turn to coat. Cover and refrigerate for at least 30 minutes, up to 24 hours.
3. **Prep.** Preheat the broiler on high with a rack about 6 inches from the heat. Line a sheet pan with foil.
4. **Broil.** Place the salmon skin-side down on the pan, scraping off excess marinade. Broil for 7 to 8 minutes, until deeply caramelized.
5. **Rest.** Let the salmon rest for 3 minutes so it finishes cooking.
6. **Serve.** Top with green onions and sesame seeds. Serve over rice.

Notes

Store leftover salmon in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave at 50 percent power for 90 seconds so the fish does not dry out. Use skin-on salmon. The skin protects the fish from the broiler and crisps up beautifully.

Source: USDA FoodData Central for nutrition estimates.

FAQ

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