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Miso Salmon – quick and easy Japanese miso-glazed salmon that makes the best and juiciest salmon ever. Amazing homemade recipe that everyone loves.
What Is Miso Salmon
Miso salmon is an amazing recipe where you can use just a little bit of miso and make your regular and everyday salmon into something absolutely delicious.
White miso is the mildest version of miso in Japanese cooking, the others being red miso (darker and more pungent and intense in taste) and mixed miso. Personally, I love white miso the most for its subtle and sweet taste.
If you are not familiar with miso, just think of it as the base of Japanese miso soup, or the grainy bits made from fermented soy beans. Therefore, if miso is a new ingredient for you, I suggest you start with white miso.
Secrets To Perfect Miso Glazed Salmon
Getting that perfect caramelization on a miso glaze can be tricky because the sugar moves so fast. These simple tricks will help you get that beautiful charred finish without ruining your salmon.
- The parchment shield: Miso has a high sugar content and can burn in a heartbeat. If the edges of your salmon brown too quickly while the middle is still raw, slide a small piece of parchment paper over just the dark spots. This acts as a shield so the rest of the fillet can finish cooking without the edges turning into charcoal.
- The toasted marshmallow warning: Keep a close eye on your salmon during the final minutes. You want the miso glaze to look bubbly and caramelized. If you start to smell something like toasted marshmallows, that is your final warning. The sugar is seconds away from burning. Pull it out of the oven immediately to keep that perfect sweet and savory balance.
- The flake test: To check if your salmon is done without a thermometer, just use a fork to gently press down on the thickest part of the fillet. If the meat flakes easily and the layers separate, it is ready. You want the center to be just opaque. If it looks translucent, it needs another minute.
Ingredients For Miso Glazed Salmon
A little bit of miso in any savory dish is bound to make the dish even better – the so-called “umami” so profound in Japanese cuisine.
Above all, to make the miso glaze, you only need 3 basic ingredients. You can find them at any Asian store, as they are really common:
- White miso (usually comes in a small plastic tub) and, as its name suggests, white miso looks pale yellowish white, the lightest in color. Its other name is shiromiso.
- Mirin, which is Japanese sweet seasoning wine
- Rice vinegar
In addition, if you are unsure of which brand to buy, I strongly recommend Mizkan, which is what I use.
Please refer to the recipe card at the bottom of this post for full details on each ingredients.
Pro Tip #1: Why I Use Skin-On Salmon
I always choose skin-on fillets because the skin acts as a natural heat barrier. It keeps the fish from drying out in the oven and helps the fillet hold its shape so it doesn’t fall apart when you plate it.
Pro Tip #2: Why White Miso Is Best
I use white miso because it has a milder, sweeter profile than red miso. It gives you that signature salty umami without overpowering the natural flavor of the salmon. It’s the best choice for a glaze that feels balanced and not too salty.
Pro Tip #3: Why You Need Mirin
Mirin is essential because it thins out the thick miso paste into a smooth, brushable glaze. The sugar content in the mirin is also what creates that beautiful, professional gloss once the salmon hits the heat.
Pro Tip #4: Don’t Skip the Rice Vinegar
I add a splash of rice vinegar to cut through the richness of the fatty salmon. It provides a tiny hit of tang that balances the sweetness of the mirin and miso, making the whole dish feel much lighter.
How To Make Miso Salmon
Get your oven preheated to the broil setting. While that’s heating up, grab a small bowl and whisk your miso, mirin, and rice vinegar together. Set it aside so it’s ready to go.
Give your salmon a quick clean and cut it into two even pieces. Use a paper towel to pat the skin and the flesh completely dry. If the fish is wet, the glaze won’t stick and the skin won’t get that nice texture.Line a baking sheet with foil for easy cleanup. Place your fillets skin side down, making sure they aren’t touching. Pop them under the broiler for 3 minutes just to get the cooking process started.
Pull the tray out and use a spoon to spread that thick miso mixture all over the top of the fillets. Put them back in for about 2 more minutes. Keep a close watch here! You want the center to be just barely opaque.
Frequently Asked Questions
Miso is made primarily from soybeans. It is also made with sea salt and koji, and is mixed with some kind of grain such as rice or barley. This mixture ferments for up to 3 years, making it enzyme-rich. Therefore, miso is actually very healthy for you as it contains probiotics.
White miso is fermented with a large amount of rice. This results in a miso that is more white or light beige, and makes it have a much sweeter taste.
No, this recipe is highly adaptable to suit the protein of your choice. You can also use a different fish, or shrimp, lobster. You can even make miso steak (check out my recipe here).
This recipe only has 415 calories per serving.
What To Serve With This Recipe
This meal is best served with a side of rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Miso Salmon
Ingredients
- 1 lb (500g) skin on salmon fillets, preferably about 3/4 inch (2cm) thick
Miso Glaze:
- 1/4 cup white miso
- 2 tablespoons mirin
- 1/2 teaspoon rice vinegar
Instructions
- Preheat the oven to broil. In a small bowl, mix the Miso Glaze ingredients and set aside.
- Clean the salmon, cut it into two pieces, and pat dry with paper towels.
- Place the salmon fillets skin side down on a foil-lined, rimmed baking sheet, leaving space between them. Broil for 3 minutes.
- Remove the baking sheet from the oven. Using a spoon, spread the miso mixture over the top of the fillets. Broil for 2 minutes, or until the salmon is just barely opaque in the center.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ummm but where’s the recipe? I know I used it before but now it’s gone?
Hi Angie. Thanks for the heads up. Will sort out the technicality soon.
Thank you so much! https://dodiddone101.wordpress.com/2020/08/29/miso-salmon-the-best-recipe-rasa-malaysia/
Awesome thanks!
Hi! Will it affect the taste if I only have skinless salmon?
No it should be fine.