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!
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 with Kewpie Mayo 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, Furikake and Lemon Shishito Peppers, or Sautéed Broccolini for a complete and nutritious meal.
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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
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 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 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.
Instructions
- 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 side like our Miso Glazed Eggplant, Teriyaki Tofu and Eggplant, or Fried Potato Mochi. For a light dessert, try our Fruit Sando or Chocolate Truffle Mochi.
Recipe FAQs
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.
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.
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.
No, this miso salmon only consists of a dairy free miso sauce and 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.
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.
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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Broiled Miso-Glazed Salmon
Equipment
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
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
- 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.
- 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.
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