Miso Glazed Salmon


Quick, easy, delicious salmon dinner! Salmon fillets marinated in a mixture of miso, sake, and soy sauce, then cooked under the broiler.

Photography Credit: Elise Bauer

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.


  • 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


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

2 Marinate the salmon: 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.

3 Broil the salmon: 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.

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Miso Salmon with Orange and Fennel - from Steamy Kitchen

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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

Showing 4 of 16 Comments / Reviews

  • Kathy

    Love this recipe! I’ve made it several times now. I don’t always have sake and sub white wine.

  • Michelle

    LOVED this – used 1.5 TBS Raw Sugar, added a drizzle of sesame oil to marinade. Also, sprinkled all the salmon with fresh cracked pepper before broiling on top of the marinade and garnished with minced scallions. Amazing flavor!

  • 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!

  • 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.

  • 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!

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