Miso Glazed Salmon

This easy miso salmon is baked until tender, then broiled with a savory-sweet miso glaze until beautifully caramelized on top. It’s full of umami flavor and comes together quickly enough for a weeknight dinner.

Miso salmon has been in our regular dinner rotation for years. I love that the glaze only takes a few minutes to mix together and there’s no need for a long marinade. Baking cooks the salmon gently, then a few minutes under the broiler gives the miso glaze that caramelized finish.

If you love miso-glazed fish, try my Miso Cod next. The cod marinates longer for a deeper miso flavor, then gets the same bake-and-broil treatment for a caramelized finish.

Why Miso and Salmon Work So Well Together

Salmon has a naturally rich flavor that pairs especially well with miso. The miso adds salty, savory umami, while brown sugar and mirin balance it with a little sweetness. Sesame oil adds a subtle toasted flavor, and everything caramelizes as the salmon finishes under the broiler.

The result is a glaze that’s savory and slightly sweet without overpowering the salmon.

A Quick Guide to Miso Paste

If you’ve ever stood in front of the miso section unsure which one to grab, you’re not alone. There are several types of miso, and if you haven’t cooked with it before, it can be hard to know which one you actually need.

Miso is a fermented soybean paste used throughout Japanese cooking. You’ll usually find it refrigerated near the tofu or other Asian ingredients at the grocery store. The different types vary in flavor, so here’s a quick breakdown:

White miso (shiro miso) is the mildest and tends to be sweeter. It’s a good choice if you want a more delicate miso flavor.

Yellow miso falls somewhere in the middle, with a little more savory flavor than white miso but without the intensity of red.

Red miso (aka miso) is fermented longer and has a deeper, saltier, more pronounced flavor. This is my favorite for miso salmon because that deeper flavor stands up well to the richness of the fish and gives the salmon plenty of miso flavor without needing to marinate it first. That’s one of the reasons this recipe works so well for a quick dinner.

Awase miso is a blend of different misos and gives you a balance of mild and stronger flavors.

For this recipe, I prefer red miso, but you don’t need to buy a different container if you already have white or yellow miso at home. Either will work. Just keep in mind that they’re generally milder and slightly sweeter, so you may want to use a little less brown sugar.

A Few Ingredient Notes

You can find the full amounts in the recipe card below, but here are a few things that are helpful to know.

Salmon: I use four 5–6 ounce salmon fillets, or about 1¼–1½ pounds total. Fillet sizes can vary quite a bit, so if yours are smaller, you may not need all of the glaze.

Miso paste: Red miso is my favorite here because its deeper, savory flavor stands up well to the salmon. White or yellow miso will give you a milder, slightly sweeter glaze.

Brown sugar and mirin: These balance the salty, savory miso and help the glaze caramelize under the broiler.

Soy sauce: A little soy sauce adds another layer of savory flavor to the glaze.

Sesame oil: You only need a small amount, but I like the subtle toasted flavor it adds.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Miso Salmon

Make the miso glaze. The glaze should be smooth and thick enough to coat the salmon without immediately running off. I like using red miso because the stronger savory flavor holds up well against the rich salmon, but you can adjust the sweetness depending on the type of miso you’re using.

Brush the salmon generously with the glaze. I like to save some of the glaze for another layer toward the end. You don’t need to marinate the salmon, the glaze has plenty of flavor on its own, but if you have extra time, letting it sit for a little while will give the miso more time to flavor the fish.

Bake first, then broil. Baking gives the salmon time to cook through without burning the miso glaze. Once it’s nearly done, I brush on the reserved glaze and finish it under the broiler. This is what gives the top that darker, caramelized finish without overcooking the salmon.

Keep an eye on it under the broiler. This is the only part where you really don’t want to walk away. The sugar and miso can go from nicely caramelized to burnt pretty quickly. I look for browned edges and a slightly charred, glossy top.

I also wouldn’t rely too heavily on the clock here. Salmon fillets can vary quite a bit in thickness. I usually look for fish that flakes easily but is still moist in the center. If your fillets are thinner, start checking them earlier.

How to Serve Miso Salmon

I usually serve miso salmon over steamed rice with a simple vegetable like bok choy, broccoli, or Chinese Broccoli. The rice is perfect for soaking up any extra miso glaze, while a green vegetable keeps the meal simple and balanced. Green onions and toasted sesame seeds make an easy finishing touch.

If you make this miso salmon, I’d love to hear how it turned out! Leave a comment and rating below—it helps other readers who are thinking about trying the recipe too.

RECIPE