Perfect Miso Salmon
You'll crave this miso salmon time and again! It's incredibly simple, packed with umami flavor, and broiled to perfection in 7 minutes!
- Total time
- 42 min
- Active time
- 5 min
- Yield
- 4
- Difficulty
- Medium
- Equipment
- 1 required
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints1 watchpoint
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Green Onions
optional: sliced green onions and sesame seeds for garnish
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Details and source
Source: MISO SALMON
Additional ingredient notes
MISO SALMON INGREDIENTS
Salmon: You’ll need 4 salmon filets for this recipe.
You can use any type of salmon, including sockeye, coho, or king salmon. I’m using king salmon in the video below. White miso paste: Traditional miso is made from fermented soybeans, salt, and a grain, like rice or barley. If you’re gluten-free like me, remember that barley contains gluten, so look for white miso (also called shiro miso) that uses rice or soybeans only, with no barley or wheat. Mirin, soy sauce, sesame oil: The ultimate trio for Japanese-style marinades. I’m also using tamari soy sauce, which is gluten-free. Honey: A little sweetness balances the saltiness and helps caramelize the glaze beautifully. Find the printable recipe with measurements below.
Required setup
Equipment
Perfect for cooking salmon filets!
Method Overview
Structured method notes that are separate from the step timeline.
HOW TO MAKE MISO SALMON
Step one: Create the miso glaze by whisking together the white miso paste, mirin, honey, soy sauce, and sesame oil.
Step two: Pat the salmon fillets dry and place them in a shallow glass dish. Reserve about 2 tablespoons of the marinade in a separate bowl, then pour the rest over the salmon. Turn the fillets to coat well, then marinate in the fridge for 30 minutes to 1 hour. Step three: Preheat your oven’s broiler. Line a quarter sheet pan with parchment paper and arrange the salmon fillets on top. Place the rack 4 to 6 inches below the broiler. This is super important as it’ll determine how well your filet cooks (see my notes in the recipe card below). Broil for 7 to 9 minutes, depending on the thickness of the fillets. The tops should be golden and slightly charred, and the inside just cooked through.
LISA’S TIPS
Storage tip: Let the salmon cool completely before storing it in an airtight container in the fridge for up to 3 to 4 days.
If you’re freezing leftovers, place them in a sealed container (use parchment between fillets to prevent sticking) and freeze for up to 3 months. If your salmon is on the thicker side (i.e. king salmon), you can lower the rack slightly to prevent the marinade from burning.
Source video
Source video
Method Timeline
Prep
ActivePrep
5 min
Prep time from the source recipe card.
Cook
ActiveCook
7 min
Cook time from the source recipe card.
Total
PassiveTotal
42 min
Total time from the source recipe card.
Step 1
Make the miso marinade. In a small mixing bowl, whisk together the white miso paste, mirin, honey, tamari soy sauce, and sesame oil.
Image detailsMake the miso marinade. In a small mixing bowl, whisk together the white miso paste, mirin, honey, tamari soy sauce, and sesame oil.Downshiftology · MISO SALMONDev reference Inputs and tools5
Uses
- ¼ cup white miso paste
- ¼ cup mirin
- 3 tablespoons honey
- 2 tablespoons tamari soy sauce
- 1 tablespoon sesame oil
Step 2
Marinate the salmon. Pat the salmon dry with a paper towel, then place in a glass dish. Reserve 2 tablespoons of the marinade in a small bowl, then pour the rest of the marinade on top of the salmon. Make sure the salmon is well coated, then marinate for 30 minutes to 1 hour in the fridge.
Image detailsMarinate the salmon. Pat the salmon dry with a paper towel, then place in a glass dish. Reserve 2 tablespoons of the marinade in a small bowl, then pour the rest of the marinade on top of the salmon. Make sure the salmon is well coated, then marinate for 30 minutes to 1 hour in the fridge.Downshiftology · MISO SALMONDev reference Checks2
TimingInfoTimingfor 30 minutes
Target: 30 minute
Expected state: Make sure the salmon is well coated, then marinate for 30 minutes to 1 hour in the fridge.
HoldingMain recipeSource holding instruction
Marinate the salmon. Pat the salmon dry with a paper towel, then place in a glass dish. Reserve 2 tablespoons of the marinade in a small bowl, then pour the rest of the marinade on top of the salmon. Make sure the salmon is well coated, then marinate for 30 minutes to 1 hour in the fridge.
Why and source
This step has reviewed source-backed guidance.
- Source: MISO SALMON
Step 3
Broil the salmon. Turn on your oven's top broiler. Line a quarter baking sheet with parchment paper (see notes below), and place the salmon filets on top. Position the top rack about 5 to 6-inches underneath the broiler. Broil the salmon for 7 to 9 minutes, depending on thickness. The salmon should get lightly charred on top, and the middle should be just cooked through.
Image detailsBroil the salmon. Turn on your oven's top broiler. Line a quarter baking sheet with parchment paper (see notes below), and place the salmon filets on top. Position the top rack about 5 to 6-inches underneath the broiler. Broil the salmon for 7 to 9 minutes, depending on thickness. The salmon should get lightly charred on top, and the middle should be just cooked through.Downshiftology · MISO SALMONDev reference Checks1
TimingInfoTimingfor 7 to 9 minutes
Target: 7-9 minute
Expected state: Broil the salmon for 7 to 9 minutes, depending on thickness.
Inputs and tools1
Uses
- 4 6-ounce salmon filets
Why and source
This step has reviewed source-backed guidance.
- Source: MISO SALMON
Step 4
Glaze and serve. While the salmon is still hot, brush a light coating of the remaining marinade on top. If you'd like, garnish with sliced green onion and sesame seeds before serving.
Image detailsGlaze and serve. While the salmon is still hot, brush a light coating of the remaining marinade on top. If you'd like, garnish with sliced green onion and sesame seeds before serving.Downshiftology · MISO SALMONDev reference Checks1
ServiceMain recipeSource service instruction
Glaze and serve. While the salmon is still hot, brush a light coating of the remaining marinade on top. If you'd like, garnish with sliced green onion and sesame seeds before serving.
Why and source
This step has reviewed source-backed guidance.
- Source: MISO SALMON
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
WAYS TO SERVE
Not sure what veggies to pair it with?
Choose anything light and crisp, such as my Asian cucumber salad, garlic ginger bok choy, sautéed spinach, or steamed broccoli tossed in sesame oil and sesame seeds. And don’t forget something pickled for the full Japanese experience!
STORAGE TIPS
Let the salmon cool completely before storing it in an airtight container in the fridge for 3 to 4 days.
If you’re freezing leftovers, place them in a sealed container (use parchment between fillets to prevent sticking) and freeze for up to 3 months. When reheating, go low and slow, either in a 275°F (135°C) oven for about 10 minutes or in the microwave just until warmed through to keep the salmon from drying out.
Learn More
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Why this works
Quick kitchen reasons behind the main choices.
WHY YOU’LL LOVE THIS MISO SALMON
I still remember the first time I had miso-marinated cod at Nobu restaurant about 25 years ago.
It was incredibly delicious! So today’s salmon recipe takes that same approach, but turns it into miso-marinated salmon.
BEHIND THE SCENES
I could easily eat all 4 salmon filets on this tray!
There’s just something about the simplicity of this recipe and the insanely delicious flavor that means I never tire of it. And while king salmon is my personal favorite, it’s admittedly a splurge (price-wise).
Article photos
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Source: MISO SALMON
Recipe structure
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Main recipe
Recipe card ingredients and steps.
4
Garnish
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Marinade
Source step 1 creates or uses marinade.
Paste
Source step 1 creates or uses paste.
Sauce
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Source and Origin
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Adapted from source
Imported from the downshiftology page for dev review.
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MISO SALMON
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