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!
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.
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.