Miso Glazed Salmon

Fermented soybean paste. Sounds great, right? Heh. But that’s essentially what Japanese miso is, a savory, salty paste usually made with fermented soybeans or rice and barley. Rich in protein and nutrients, and utterly delicious, a little tub of miso is quite a useful ingredient to have on hand. Stir it with a little yogurt and rice vinegar for a quick and lovely salad dressing, or mix it with sake and toss it with stir-fried vegetables.

This recipe of salmon fillets with a miso glaze couldn’t be easier. The strong flavor of the salmon holds up beautifully with the sweet and salty miso glaze. To make, you just mix miso, some sake and soy sauce into a marinade, coat the fillets, and let the salmon marinate while working on the rest of the meal. The fish cooks under the broiler in 10 minutes or less. Marinate the fish longer, even overnight, for more infused miso flavor. You can also dress up simple cod with this method.

Miso Glazed Salmon Recipe

  • Prep time: 35 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4.

Red miso is stronger tasting than white miso. You can use either, but if using white miso, you may want to use a little more than if using red miso.

Ingredients

  • 2 Tbsp red miso or 3 Tbsp white miso
  • 2 Tbsp sake
  • 2 Tbsp sugar (less or more to taste)
  • 2 teaspoons soy sauce
  • 4 6-ounce skinless salmon fillets

Method

1 Mix the miso, sake, soy sauce, and sugar in a small bowl. Adjust proportions to taste.

miso-glazed-salmon-1.jpgmiso-glazed-salmon-2.jpg

2 Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce. Cover the container and marinate for at least 30 minutes, and up to overnight.

miso-glazed-salmon-3.jpgmiso-glazed-salmon-4.jpg

3 Line a broiling pan with aluminum foil. Brush a little vegetable oil over the foil and lay the salmon fillets on top. Make sure there is an even, thin coating of marinade on top of the fish. Place the fillets no closer than about 6 inches from the broiler element in your oven. Broil for 6-10 minutes, depending on how thick the fillets are and how hot your broiler is. Keep an eye on the salmon. The marinade has sugar in it that can easily cause the glaze to burn. If it starts charring and the cooking isn't yet finished, place the fish on a lower rack in the oven.

Serve with rice and stir-fried vegetables.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Follow on Bloglovin

Links:

Miso Salmon with Orange and Fennel - from Steamy Kitchen
Miso Sriracha Glazed Salmon - from The Perfect Pantry
Creamy Miso Salmon Soup - from No Recipes
Miso salad dressing from Use Real Butter
Whiskey Miso Pork Chops from Steamy Kitchen
What's the difference? White, yellow and red miso - an explanation from The Kitchn


miso-glazed-salmon-b.jpg

20 Comments

  1. Kevin Vesga

    This feels like dejavu. Food Wishes had a similar recipes some time back:

    http://foodwishes.blogspot.com/2011/10/miso-maple-glazed-salmon-canadian.html

  2. Renee

    Wonderful! I am on a really restricted diet, but am allowed to eat miso and salmon.

  3. Sunny

    Hello! I’ve been following your blog for quite a while.
    I am Japanese, and I was very happy to see this recipe on your site. Well, I always enjoy bits of Japaneseness in your recipe any time. I recently married an American man and I was wondering how to make traditional Japanese dishes more appealing to him. He’s happy to eat most of them, but I would like to make it easier for him to like them. So, your presentation and how to use what’s available in the US is very helpful.
    I will certainly do this one!
    Thank you for the recipe!

  4. DenimGirl

    One of the best ways to cook salmon;)

  5. Kelly Senyei

    I once ate miso-glazed cod 8 times over the span of 13 days, so when I saw this recipe I immediately smiled! I can’t wait to try it out on salmon and get some (slight) variety in my diet. Thanks, Elise!

    Hi Kelly! That Nobu recipe? Best dish I’ve ever had in my life. Chef Nobu uses Pacific Black Cod, otherwise known as sablefish, which is not like any other cod. He marinates the black cod in the miso for 2 to 3 days! Then wipes off the miso, sears the fish on the stove top and finishes it in the oven. It is crazy good. ~Elise

  6. Colleen

    This sounds very good, but I have never seen miso in a grocery store. Where might one find it? Is it a refrigerated product?

    Hi Colleen, Yes, it is refrigerated. You can find it at Whole Foods, or an Asian market. ~Elise

  7. Rocky Mountain Woman

    I have a bunch of sea bass frozen from my last trip to the coast.

    This would probably be really good on that also!

    I’ll have to give it a whirl…

  8. Adriana @FoodCocktail

    Salmon is a favorite of mine, but… miso glazed salmon? Why haven’t I tried this before? Might I say it look not only tasty, but also healthy?

  9. Lawrence Charles

    I think that salmon looks delicious. My house is getting remodeled at this time and I dont have my kitchen to cook in. But when I get my kitchen back Im cooking this salmon.

  10. Julia | JuliasAlbum.com

    This salmon looks delicious. I tried it with miso before, and it creates wonderful flavor!

  11. Barbara

    Thank you! The best salmon recipe i’ve ever made. A taste bud sensation. Wouldn’t change a thing!

  12. Joanna Spadafora

    I made this salmon tonight for my in-laws and it was a instant crowd pleasure. Definitely my favorite salmon recipe to date!

  13. Mimsey

    Just delicious! Be cautious adding soy sauce and sugar because of the variation among the different brands & colors of miso. Incidentally, Splenda works in this recipe.

  14. Jessica Fialkovich

    Hmm going to have to try this on salmon. My go-to gourmet meal is usually miso glazed Chilean Sea Bass, I also add a brown butter sauce on top. It’s decadent and delicious!

  15. Julia | JuliasAlbum.com

    This salmon looks delicious. I tried it with miso before, and it creates wonderful flavor!

  16. Pelin Ariner

    hey elise,
    your site is my fave cookbook ;) i would like to make this tonight but have no sake on hand… any ideas for a substitute? rice wine vinegar??
    also, no broiler facilities, so do you think oven or stovetop would be better?

    thanks & keep on truckin!

    Hi Pelin, I would look at our pan seared salmon recipe and experiment with a sauce that included miso. Good luck! ~Elise

    • Beth Miller

      I subbed Mirin for the sake, and added a teaspoon of sesame oil. It was delicious!

  17. Dave Campbell

    Soy sauce? … no no no… too much salt. Miso is a rather salty paste made from soy beans also used to make that broth soup with dashi… tofu… seaweed… mmm. Salmon doesn’t need that much salt.

    Try this.

    Stir together equal parts WHITE miso (I think ‘red’ miso has too strong a flavor for salmon) and honey… a splash of sake. (You want it just slightly thinner than yellow mustard.)

    Paint generously … skin side down… broil on open foil as suggested above. A few dark spots add good flavor… but careful not to burn the top.

    Cover with foil for a few minutes when you take it out of the oven so it doesn’t dry out.

    Trust me…there is no better way to cook salmon.

  18. Katherine

    I made this last night for dinner and it was a hit! Very simple and flavorful. I used white miso, and mirin instead of sake. I also doubled the recipe for a huge 3 pound salmon filet. Thanks for a great recipe!

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.

Some HTML is OK. URLs are automatically converted to links. Line breaks are automatically converted to paragraphs. The following HTML tags are allowed: a, abbr, acronym, b, blockquote, cite, code, del, em, i, q, strike, strong