Miso Glazed Salmon

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.

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


  • 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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  • Heather

    We just had this for dinner, very tasty. Made exactly as is but grilled. Perfect with some grilled asparagus!


  • Rick

    Cooked it on the grill and it was terrific. What can I do with the rest of the Sake? It only has a 2 -3 week shelf life.


  • 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.

  • 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!


  • 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!

  • 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.

  • 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!

  • Barbara

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

  • Julia | JuliasAlbum.com

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

  • 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…

  • 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

  • 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

  • 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!

  • Kevin Vesga

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