Miso Salmon Recipe

Marinated in a sweet and savory miso sauce, this Miso Salmon makes for a delicious weeknight meal. Enjoy it with Japanese ginger rice!

Salmon is truly one of the best choices of fish out there! I love that the fish is readily available, extremely versatile, and makes a healthy protein for any meal. Today Im going to share my tried-and-true easy salmon recipe—Miso Salmon (味噌サーモン).

Here, salmon fillets are marinated in a mixture of miso, sake, mirin, and soy sauce, then baked until succulent, and golden brown. You and your family will love how simple and satisfying it is, especially when served with rice and vegetables.

Miso is made primarily from fermenting soybeans, salt, koji (a fermentation starter), and sometimes rice or barley for 6 months to 5 years.

From miso soup to salad dressing and seasonings/sauce, it is a common condiment that we use every day in Japanese kitchens. The sweet and salty miso also makes a wonderful marinade that pairs particularly well with fatty fish, like cod and salmon.

I have shared the Miso Cod (also known as Black Cod with Miso) recipe made popular by Nobu on the blog. So for todays recipe, well learn the best way to apply miso treatment in salmon and how you can get achieve flavorful, tender fish with a golden top that everyone will enjoy.

Miso Salmon

Marinated in a sweet and savory miso sauce, this Miso Salmon recipe makes a delicious weeknight meal. Enjoy with Japanese ginger rice!

Prep: 5min

Total: 75min

Serving Size: 1 serving

Nutrition Facts: calories 308 kcal, Carbohydrate 3 g, Protein 40 g, Fat 13 g, Saturated Fat 2 g, Cholesterol 109 mg, Sodium 423 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

• 2 skin-on salmon fillets ((1 lb, 454 g; cut it in half if it’s one big piece))
• 2 Tbsp miso ((you can use any type of miso; I use Hikari Miso Organic White Miso for this recipe))
• 1 Tbsp sake
• 1 Tbsp mirin
• 1 Tbsp soy sauce
• ¼ tsp roasted sesame oil
• ½ tsp toasted white and black sesame seeds
• 1 green onion/scallion ((chopped))

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Gather all the ingredients.’, ‘name’: ‘Gather all the ingredients.’, ‘url’: ‘https://www.justonecookbook.com/miso-salmon/#wprm-recipe-58368-step-0-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/01/Miso-Salmon-Ingredients.jpg’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Make sure that your salmon fillets don’t have scales and tiny bones. Run your fingers back and forth across the skin to see if any scales are left. To remove them, use the flat side of a knife and scrape against the scales. To check if there are any bones, run your fingers along the flesh surface and the sides. You will feel the hard tips of the bones poke your skin. Use fish boning tweezers to pull them out. I recommend slicing the salmon fillet in half so it marinates and cooks faster.’, ‘name’: ‘Make sure that your salmon fillets don’t have scales and tiny bones. Run your fingers back and forth across the skin to see if any scales are left. To remove them, use the flat side of a knife and scrape against the scales. To check if there are any bones, run your fingers along the flesh surface and the sides. You will feel the hard tips of the bones poke your skin. Use fish boning tweezers to pull them out. I recommend slicing the salmon fillet in half so it marinates and cooks faster.’, ‘url’: ‘https://www.justonecookbook.com/miso-salmon/#wprm-recipe-58368-step-0-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/01/Miso-Salmon-1.jpg’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Mix all the ingredients for the marinade in a large bowl or flat tray.’, ‘name’: ‘Mix all the ingredients for the marinade in a large bowl or flat tray.’, ‘url’: ‘https://www.justonecookbook.com/miso-salmon/#wprm-recipe-58368-step-0-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/01/Miso-Salmon-2.jpg’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Place the salmon in the bowl, skin side up. Spoon the marinade on top and coat the salmon skin. Cover and keep it in the refrigerator for 1-2 hours (a thicker cut needs more time). This is a lightly seasoned miso fish (not miso-marinated fish like Black Cod), so I don’t recommend marinating the salmon overnight since miso is quite salty.’, ‘name’: ‘Place the salmon in the bowl, skin side up. Spoon the marinade on top and coat the salmon skin. Cover and keep it in the refrigerator for 1-2 hours (a thicker cut needs more time). This is a lightly seasoned miso fish (not miso-marinated fish like Black Cod), so I don’t recommend marinating the salmon overnight since miso is quite salty.’, ‘url’: ‘https://www.justonecookbook.com/miso-salmon/#wprm-recipe-58368-step-0-3’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/01/Miso-Salmon-3.jpg’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat the oven to 425°F (218ºC) with a rack placed in the center position. For a convection oven, reduce the cooking temperature by 25ºF (15ºC). As miso burns easily, remove any excess marinade completely from the salmon.’, ‘name’: ‘Preheat the oven to 425°F (218ºC) with a rack placed in the center position. For a convection oven, reduce the cooking temperature by 25ºF (15ºC). As miso burns easily, remove any excess marinade completely from the salmon.’, ‘url’: ‘https://www.justonecookbook.com/miso-salmon/#wprm-recipe-58368-step-0-4’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/01/Miso-Salmon-5.jpg’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Place the salmon pieces skin side down on a baking sheet lined with parchment paper. If you’re using an oven probe, insert it into the thickest part of the salmon flesh.’, ‘name’: ‘Place the salmon pieces skin side down on a baking sheet lined with parchment paper. If you’re using an oven probe, insert it into the thickest part of the salmon flesh.’, ‘url’: ‘https://www.justonecookbook.com/miso-salmon/#wprm-recipe-58368-step-0-5’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/01/Miso-Salmon-6.jpg’}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘To Bake the Salmon’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Transfer the baking sheet to the oven and attach the probe to the oven. Bake the salmon (no need to flip it) until an internal temperature of 125-130°F* (52-54ºC) is registered at the thickest part of the fillet, for roughly 18-20 minutes. If you don’t have a probe, I highly recommend getting a Thermapen instant-read thermometer. If you don’t use a thermometer, our recommended baking time is 5 minutes per ½-inch (1.3 cm) thickness of salmon (measured at the thickest). *If you prefer medium rare, you can stop cooking at 120ºF (49ºC). *The USDA recommends cooking fish to an internal temperature of 145°F (63ºC); however, the remaining heat will continue to cook the salmon, resulting in well-overcooked fish.’, ‘name’: ‘Transfer the baking sheet to the oven and attach the probe to the oven. Bake the salmon (no need to flip it) until an internal temperature of 125-130°F* (52-54ºC) is registered at the thickest part of the fillet, for roughly 18-20 minutes. If you don’t have a probe, I highly recommend getting a Thermapen instant-read thermometer. If you don’t use a thermometer, our recommended baking time is 5 minutes per ½-inch (1.3 cm) thickness of salmon (measured at the thickest). *If you prefer medium rare, you can stop cooking at 120ºF (49ºC). *The USDA recommends cooking fish to an internal temperature of 145°F (63ºC); however, the remaining heat will continue to cook the salmon, resulting in well-overcooked fish.’, ‘url’: ‘https://www.justonecookbook.com/miso-salmon/#wprm-recipe-58368-step-1-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/01/Miso-Salmon-7.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘This step is optional. To give a nice char on the salmon, we will broil the salmon. Remove the probe from the salmon and oven. Change the oven setting to broil high (550ºF/288ºC), but keep the oven rack placed in the center position, 9 inches* (23 cm) away from the top heating element. Broil the salmon on high for 3 minutes or until the surface is blistered and browned a bit. *When broiling, you don’t control the temperature in the oven; instead, youxa0control the distance between the heating element and the surface of the food. It’s similar to using hotter and cooler zones on your grill.’, ‘name’: ‘This step is optional. To give a nice char on the salmon, we will broil the salmon. Remove the probe from the salmon and oven. Change the oven setting to broil high (550ºF/288ºC), but keep the oven rack placed in the center position, 9 inches* (23 cm) away from the top heating element. Broil the salmon on high for 3 minutes or until the surface is blistered and browned a bit. *When broiling, you don’t control the temperature in the oven; instead, youxa0control the distance between the heating element and the surface of the food. It’s similar to using hotter and cooler zones on your grill.’, ‘url’: ‘https://www.justonecookbook.com/miso-salmon/#wprm-recipe-58368-step-1-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/01/Miso-Salmon-8.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘I always discard the marinade (that’s why I try to use the least amount of condiments), but if you don’t want to waste it or made too much, you can dilute the marinade with water and cook it for a few minutes. Serve it with the salmon or use it for other dishes.’, ‘name’: ‘I always discard the marinade (that’s why I try to use the least amount of condiments), but if you don’t want to waste it or made too much, you can dilute the marinade with water and cook it for a few minutes. Serve it with the salmon or use it for other dishes.’, ‘url’: ‘https://www.justonecookbook.com/miso-salmon/#wprm-recipe-58368-step-1-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/01/Miso-Salmon-9.jpg’}]}
8. {‘@type’: ‘HowToSection’, ‘name’: ‘To Serve’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘I served the salmon with thexa0Ginger Rice. Top the salmon with sesame seeds and thinly sliced scallions. Enjoy!’, ‘name’: ‘I served the salmon with thexa0Ginger Rice. Top the salmon with sesame seeds and thinly sliced scallions. Enjoy!’, ‘url’: ‘https://www.justonecookbook.com/miso-salmon/#wprm-recipe-58368-step-2-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/01/Miso-Salmon-10.jpg’}]}
9. {‘@type’: ‘HowToSection’, ‘name’: ‘To Store’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘You can store the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.’, ‘name’: ‘You can store the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.’, ‘url’: ‘https://www.justonecookbook.com/miso-salmon/#wprm-recipe-58368-step-3-0’}]}

Miso Glazed Salmon

Better than at your favorite restaurant, this miso-glazed salmon is sweet, savory, and full of flavor. It cooks with a delicious caramelized miso glaze on the outside and stays flaky and moist in the middle. You are going to love everything about this recipe!

Prep: 10min

Total: 148min

Yield: 4

Serving Size: 8 ounces

Nutrition Facts: servingSize 8 ounces, calories 382 kcal, Carbohydrate 8 g, Protein 48 g, Fat 16 g, Saturated Fat 3 g, Cholesterol 125 mg, Sodium 1245 mg, Fiber 1 g, Sugar 4 g, unSaturated Fat 12 g

Ingredients:

• 2 pounds salmon, (sliced into four filets)
• salt and pepper
• 1/4 cup miso paste
• 2 Tablespoons Soy Sauce
• 1 Tablespoon brown sugar
• 1 Tablespoon rice vinegar
• 1 teaspoon sesame oil
• Chopped green onions and sesame seeds for garnish

Instruction:

1. Salt and pepper the salmon.
2. In a small bowl add the miso paste, soy sauce, brown sugar, rice vinegar, and sesame oil. Wisk together until smooth. Reserve 1 tablespoon of marinade.
3. In a medium sized bowl add the salmon and the sauce. Let it marinade for 1-3 hours.
4. Preheat oven to 375 degrees. In a large skillet add the salmon and discard marinade. Bake for 12-15 minutes, or until fish is almost done and opaque. Brush with reserved glaze and Broil on high for 1-2 minutes until fish reaches 125-130 degrees in the center.
5. Garnish with green onions and sesame seeds if desired.

Miso Salmon

This miso salmon is fresh fish fillets soaked in a flavorful marinade, then broiled to perfection and topped with sesame seeds. A unique and delicious main course option that takes just minutes to put together!

Prep: 10min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 274 kcal, Carbohydrate 13 g, Protein 30 g, Fat 11 g, Saturated Fat 2 g, Cholesterol 78 mg, Sodium 819 mg, Fiber 1 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 1 1/4 pounds salmon (cut into 4 fillets)
• 3 tablespoons white miso paste
• 1/4 cup mirin (can also use sake)
• 1 tablespoon brown sugar
• 1 teaspoon minced ginger
• 2 teaspoons soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon sesame seeds (black, white or both)
• 2 tablespoons green onions (thinly sliced)
• cooking spray

Instruction:

1. Place the miso, mirin, brown sugar, ginger, soy sauce and sesame oil in a large bowl. Whisk to combine.
2. Add the salmon fillets to the bowl and spoon the marinade over the top. Cover and refrigerate for at least 20 minutes, or up to 4 hours.
3. Preheat the broiler. Coat a sheet pan with cooking spray.
4. Arrange the salmon fillets on the sheet pan and spoon any excess marinade over the top.
5. Broil for 8-10 minutes or until salmon is opaque and flakes easily with a fork.
6. Sprinkle with sesame seeds and green onions, then serve.

Miso Salmon Recipe / Easy and Super Tasty Baked Salmon

FAQ

What is miso glazed salmon made of?

What to pair with miso salmon?

• Rice: Brown rice, quinoa or cauliflower rice.
• Salad: This miso salmon would taste great paired with my garlicky kale salad or easy spinach salad.
• Veggies: We love pairing salmon with roasted veggies like roasted broccoli or roasted carrots. It’s also delicious paired with roasted bok choy!

What is miso glaze made of?

1. 2 tablespoons light miso.
2. 2 tablespoons soy sauce (or tamari or coconut aminos)
3. 1 tablespoon rice vinegar.
4. 1 tablespoon sugar (or maple syrup or honey)
5. ¼ teaspoon Sriracha hot sauce.
6. ¼ teaspoon kosher salt.

How do you use miso paste?

1. Use in ramen broth. Miso is an important ingredient in many ramen recipes. …
2. Make miso butter. …
3. Add umami flavor to vegetarian soups and stews. …
4. Use in a pan sauce. …
5. Add to a stir-fry. …
6. Make marinades even more flavorful. …
7. Enhance a panko crust. …
8. Whisk into salad dressing.