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    The Heirloom Pantry » Recipes » Seafood

    Broiled Miso-Glazed Salmon

    Published: Apr 29, 2023 · Modified: Jan 19, 2024 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Japanese broiled miso-glazed salmon Pinterest pin.

    Broiled Miso-Glazed Salmon is a tender umami-packed dish and the perfect addition to your weeknight dinner rotation. It features buttery salmon with crispy edges dressed in miso sauce. This easy dinner comes together with minimal effort and just a handful of ingredients!

    Broiled miso-glazed salmon on a bed of Japanese rice topped with toasted sesame seeds and scallions and served with chopsticks.

    This Japanese salmon recipe features a simple, from scratch miso sauce as a marinade that can also be simmered to make a glaze. Like our beloved Baked Furikake Salmon Recipe, it's a simple, yet delicious way to prepare salmon with Japanese flavors. Top it with sesame seeds and thinly sliced green onions for extra flavor!

    We love this delicious dinner with rice and a tasty veggie like Miso Eggplant, Sautéed Shishito Peppers, or Sautéed Broccolini for a complete and nutritious meal. If you are looking for other tasty dinners with miso, try our Miso Pasta with Caramelized Shallots.

    Jump to:
    • About Broiled Miso Salmon
    • Ingredients
    • Miso Glaze
    • Salmon
    • Substitutions
    • Variations
    • Instructions
    • What to Serve with Miso Salmon
    • Recipe FAQs
    • Storage
    • Cooking Tips
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    About Broiled Miso Salmon

    • Taste - This miso salmon is rich and with a unique umami flavor.
    • Texture - The salmon is broiled perfectly with a slightly crispy outside and buttery inside.
    • Effort - This salmon recipe is straightforward. You just need to make the sauce, marinate the salmon in the sauce, then broil the salmon. You can also streamline the recipe by making the sauce and marinating the fish earlier in the day or the before.
    • Time - It takes about a half hour to marinate the salmon then 15 minutes to broil the salmon.

    Ingredients

    Ingredients to make Japanese broiled miso salmon, salmon filet, soy sauce, mirin, sugar, scallions, sesame oil, yellow or white miso, sake, sesame seeds.

    Miso Glaze

    • White miso paste - Miso paste gives the sauce a warm savory and lightly sweet flavor. We like Hikari miso paste because it is high-quality and affordable.
    • Sugar -Sugar adds sweetness to the sauce.
    • Sake - Sake adds savoriness.
    • Mirin - Mirin is a Japanese sweet rice wine that adds umami flavor.
    • Soy sauce - Shoyu adds a uniquely delicious savory element.
    • Sesame Oil - Sesame oil adds a toasty flavor and nutty aroma.

    Salmon

    • Salmon filets - Salmon has a naturally buttery texture and mild taste that goes perfectly with the easy miso sauce.
    • Green onions - Green onion provides a light oniony flavor.
    • Sesame seeds - Sprinkled toasted sesame seeds add a mild nutty flavor.

    See recipe card for quantities.

    Substitutions

    • Teriyaki Sauce - Try this dish with our Teriyaki Sauce Recipe for a sweeter and thicker sauce.
    • Unagi sauce - Unagi sauce has a thick syrupy texture just like teriyaki sauce, but is a little more savory.
    • Gluten-free - Use gluten free miso paste and tamari, or wheat-free soy sauce, to make the dish gluten-free.

    Variations

    • Lemon - Add a squeeze of fresh lemon juice for a citrusy and bright finish.
    • Furikake - Furikake is a Japanese seaweed seasoning that adds a crunchy texture and ocean-like flavor.
    • Sansho pepper - Add a dash of sansho pepper for an aromatic, citrusy, peppery taste.
    • Donburi - Serve the miso glazed salmon in a bowl over rice to make a tasty donburi.
    • Bite Sized Salmon - Check out these salmon cubes for a bite size version of this recipe.

    Instructions

    Steps to make broiled miso glazed salmon, mixing miso marinade, marinating the salmon, wiping off miso, broiled on an aluminum-lined pan.
    • Mix miso sauce and marinate salmon - Add miso, sugar, sake, mirin, and oil to a bowl and whisk until well mixed. (Photo 1)
    • Marinate salmon - Place the salmon in a resealable bag or in mixing bowl or a baking dish and pour the miso mixture on top. Rub it onto the salmon so the filets are evenly coated, seal the bag or cover the bowl, and let it marinate in the refrigerator for 30 minutes, or as long as two days. The longer the fish marinates, the deeper the flavor. (Photo 2)
    • Prepare oven and salmon - Turn the broiler on high and line a baking sheet with aluminum foil. Wipe off most of the miso marinade from the fish, leaving just a thin layer. Then place the salmon on the prepared baking sheet with at least 1 inch between each piece. (Photo 3)
    • Bake then broil salmon - Place the tray of salmon in the oven on the middle rack and broil for 7-9 minutes, depending on how thick the salmon is. The salmon will have lightly charred edges and will be medium-rare with an internal temperature between 115 and 120°F. Then remove the salmon from the oven. (Photo 4)
    • Make optional miso glaze - While the salmon cooks, you can use the remaining miso marinade to make a glaze. Pour the leftover marinade into a saucepan and cook over medium-low heat, stirring frequently so the sugar doesn’t burn. Then cook and stir until the marinade thickens into a glaze, about 3-5 minutes. Remove from the heat.
    • Serve - Serve the salmon immediately, then top with a thin layer of miso glaze if desired, sesame seeds, and green onions.

    Pro tip - Wrinkle the aluminum foil before lining the baking sheet. The wrinkles will help prevent the fish from sticking to the foil and will make it easy to pick up once the fish is cooked.

    What to Serve with Miso Salmon

    Serve broiled salmon for dinner with rice and a tasty salmon side like our Miso Glazed Eggplant, Teriyaki Tofu, or Fried Potato Mochi. For a light dessert, try our Fruit Sando or Chocolate Mochi.

    Recipe FAQs

    What is miso glazed salmon made of?

    Miso glazed salmon is just salmon and a miso glaze consisting of miso paste, sugar, sake, and mirin. We also add a little shoyu and sesame oil to the miso glaze for an extra delicious kick.

    Is it better to broil or bake salmon?

    Both baking and broiling are delicious and easy ways to make salmon! Baked salmon will have the same buttery consistency on the outside and inside. On the other hand, broiled salmon will have a crispier outside and tender inside.

    How do you know when broiled salmon is done?

    Broiled salmon is done when the internal temperature reaches a temperature between 115 and 120°. The edges will also be crispy and slightly charred and the center will be medium-rare and buttery.

    Does miso salmon have dairy?

    No, this miso salmon only consists of a dairy free miso sauce and salmon.

    What type of miso should I use for miso salmon?

    You can use white, yellow, or red miso paste. We prefer white or yellow because it gives the sauce a warm savory and lightly sweet flavor without being overpowering.

    Is miso salmon healthy?

    Yes, salmon is one of the most nutritious types of fish to eat. It is rich in omega-3 fatty acids and vitamin B12. The miso paste also has only a few simple ingredients.

    Broiled miso-glazed salmon with charred edges and a medium-rare center on a bed of Japanese rice.

    Storage

    Refrigerate leftover miso glazed salmon in an air-tight container for up to 2 days. To reheat the salmon, heat the oven to 350°F, remove the salmon filets from the refrigerator, and allow the them to reach room temperature (about 15 minutes). Then place the baking sheet and heat for 5-10 minutes, until warm.

    Cooking Tips

    • Use a fish spatula to serve the fish. A fish spatula is long and narrow, making it easy to pick up a piece of fish without it breaking. It's an excellent spatula for all use cases.
    • Be sure to position your rack in the middle of your oven and not too close to top of the oven or the top of the fish can burn before the center cooks.
    • Use a thermometer for the most accurate cooking results. Medium-rare salmon should have an internal temperature between 115 and 120°F.

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      How to Cook Buttery Fish with Crispy Skin
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    Did You Like This Recipe?

    Love this easy broiled salmon recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. If you are looking for other unique salmon dinner recipes, check out our Furikake Salmon and Teriyaki Salmon Donburi.

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your broiled salmon!

    📖 Recipe

    Broiled miso-glazed salmon on a bed of Japanese rice topped with toasted sesame seeds and scallions and served with chopsticks.
    Print Recipe Pin Recipe
    5 from 2 votes

    Broiled Miso-Glazed Salmon

    Broiled Miso-Glazed Salmon is a tender umami-packed dish and the perfect addition to your weeknight dinner rotation. It features buttery salmon with crispy edges dressed in miso sauce. This easy dinner comes together with minimal effort and just a handful of ingredients!
    Prep Time5 minutes mins
    Cook Time7 minutes mins
    Marinate time30 minutes mins
    Total Time42 minutes mins
    Course: Dinner, Main Course
    Cuisine: Japanese
    Servings: 2
    Calories: 548kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 Measuring spoons
    • 1 saucepan
    • 1 whisk
    • 1 mixing bowl
    • 1 sheet pan
    • 1 fish spatula
    • thermometer

    Ingredients 

    • 4 tablespoon yellow or white miso paste
    • 2 tablespoon sugar
    • 2 tablespoon sake
    • 2 tablespoon mirin
    • 1 tablespoon soy sauce
    • 1 tablespoon sesame oil
    • 1 lb skinless salmon filets cut into portions
    • green onions
    • sesame seeds
    Prevent your screen from going dark

    Instructions

    • Mix miso sauce and marinate salmon - Add miso, sugar, sake, mirin, soy sauce, and sesame oil to a bowl and whisk until well mixed. Place the salmon in a resealable bag or in mixing bowl or a baking dish and pour the miso mixture on top. Rub it onto the salmon so the filets are evenly coated, seal the bag or cover the bowl, and let it marinate in the refrigerator for 30 minutes, or as long as two days. The longer the fish marinates, the deeper the flavor.
      4 tablespoon yellow or white miso paste, 2 tablespoon sugar, 2 tablespoon sake, 2 tablespoon mirin, 1 tablespoon sesame oil, 1 lb skinless salmon filets, 1 tablespoon soy sauce
    • Prepare oven and salmon - Turn the broiler on high and line a baking sheet with aluminum foil. Wipe off most of the miso marinade from the fish, leaving just a thin layer. Place the salmon on the prepared baking sheet with at least an inch between each piece.
    • Bake then broil salmon - Place the tray of salmon in the oven on the middle rack and broil for 7-9 minutes, depending on how thick the salmon is. The salmon will have lightly charred edges and will be medium-rare with an internal temperature between 115 and 120°F. Remove the salmon from the oven.
    • Make optional miso glaze - While the salmon cooks, you can use the remaining miso marinade to make a glaze. Pour the leftover marinade into a saucepan and cook over medium-low heat, stirring frequently so the sugar doesn’t burn. Then cook and stir until the marinade thickens into a glaze, about 3-5 minutes. Remove from the heat.
    • Serve - Serve the salmon immediately, then top with a thin layer of miso glaze if desired, sesame seeds, and green onions.
      green onions, sesame seeds

    Video

    Notes

    Storage
    • Refrigerate leftover miso salmon in an air-tight container for up to 2 days. To reheat the salmon, heat the oven to 350°F and allow filets to reach room temperature. Then place the salmon on a baking sheet and heat for 5-10 minutes, until warm.
    Cooking Tips
    • Wrinkle the aluminum foil before lining the baking sheet. The wrinkles prevent the fish from sticking to the foil and will make it easy to pick up once the fish is cooked.
    • Use a fish spatula to serve the fish. Since it is long and narrow, it is easy to pick up the fish without it breaking.
    • Position your rack in the middle of your oven and not too close to top of the oven or the top of the fish can burn before the center cooks.
    • Use a thermometer for the most accurate cooking results. Medium-rare salmon should have an internal temperature between 115 and 120°F.

    Nutrition

    Calories: 548kcal | Carbohydrates: 29g | Protein: 50g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Cholesterol: 125mg | Sodium: 2001mg | Potassium: 1206mg | Fiber: 2g | Sugar: 18g | Vitamin A: 120IU | Calcium: 49mg | Iron: 3mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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