Introduction
This 15-Minute Miso Salmon Recipe from Jessica Gavin is a delicious and easy way to enjoy a healthy meal. It’s packed with flavor and nutrition, and it’s ready in just 15 minutes. The miso marinade adds a savory umami flavor to the salmon, while the honey and garlic provide a hint of sweetness. The salmon is cooked in a skillet, so it’s quick and easy to prepare. Serve it with a side of steamed vegetables or a salad for a complete meal. Enjoy!
15-Minute Miso Salmon Recipe – Jessica Gavin
This 15-minute miso salmon recipe is a quick and easy way to get a delicious meal on the table. The miso marinade adds a savory flavor to the salmon, while the honey and sesame oil provide a hint of sweetness. The salmon is cooked in a skillet and served with a side of steamed vegetables for a complete meal.
Ingredients
- 2 tablespoons white miso paste
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 (6-ounce) salmon fillets
- 1 tablespoon vegetable oil
- Steamed vegetables, for serving
Instructions
- In a small bowl, whisk together the miso paste, honey, sesame oil, mirin, and sake.
- Place the salmon fillets in a shallow dish and pour the miso marinade over the top. Turn the salmon to coat in the marinade and let sit for 10 minutes.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the salmon and cook for 3 minutes per side, or until cooked through.
- Serve the salmon with steamed vegetables.
This popular Japanese recipe for miso glazed salmon is an easy meal packed with maximum flavor! The broiled salmon is drizzled with a miso and soy glaze.
Table of Contents
This miso salmon recipe is your answer when you’re looking for a quick and easy meal! Grab some gorgeous salmon fillets at the grocery store, and let the oven do the work. Serve with your favorite sides, like steamed rice and colorful sauteed vegetables, for a complete meal.
Whip a simple four-ingredient glaze to coat the surface of the fish. Add the sauce a few times during the cooking process to add maximum flavor to each piece. After about 10 minutes of broiling, a stunning caramelized crust forms. The tender and flakey salmon will be your go-to dish that’s ready in under 30 minutes from start to finish!
What is miso?
Miso is a fermented soybean and grain paste packed with tons of savory umami flavor, typically used for miso soup in Japanese cuisine. Did you also know it’s an incredible source of probiotics? It comes in different varieties like white (shiro), yellow (skinshu), or red (miso). They range from mild and sweet to more robust and savory in flavor.
Make the miso glaze
I’ve found a quick and easy way to add a ton of flavor without marinating the salmon. This miso glaze is made with dark brown sugar, red miso paste, hot water to dissolve the ingredients, and soy sauce. That’s it! It has an intense savory flavor that gets stronger with each coating on the fish.
The sugar helps to balance the savory notes. If you’d rather use honey or maple syrup, omit the water. It’s thick enough to cling to the salmon and concentrates further as it cooks, and the moisture evaporates. If you like a more tangy taste, add some rice vinegar, a ½ teaspoon at a time.
Salmon selection
I used richer Atlantic salmon to make the dish. However, other types of salmon can be used, like King, Scottish, or wild Alaskan. The wild salmon will be leaner and drier in texture because it contains less fat. Select salmon fillets, about 5 to 6 ounces in size. You can go larger. However, it will need a few more minutes to cook.
You can purchase the salmon with the skin removed or check out my guide to easily take it off. The salmon can be cooked with the skin on, broiled skin side down. Using a spatula, it’s simple to lift the fish from the skin after it’s been broiled.
Glaze the salmon
Season the pieces with salt and pepper to enhance the flavor. I prefer broiling on a baking sheet lined with foil for easy cleanup. You can also use parchment paper, but make sure it has a high-temperature rating, as the oven will get above 500ºF (260ºC).
It can also be cooked in a greased baking dish. Drizzle or brush the miso glaze on the surface of the fish. I make sure to cover the sides as well. This is just the first coat. You’ll glaze a few more times during the cooking process.
Broil the salmon
My favorite way to cook salmon is broiling. I use the same method to make my molasses-glazed broiled salmon. The heating elements at the top of the oven get blazing hot, around 525ºF (274ºC), cooking the fish in less than 10 minutes.
Place the fish at the lowest position in the oven. This prevents the sugars in the sauce from completely charring. I like to glaze the salmon twice more after 5 and 8 minutes of cooking. This creates a thick glaze, then concentrates on the surface to make a sticky, flavorful glaze.
How long to broil miso salmon
My typical guideline is for every 1 pound of fish; you need about 10 minutes of cooking time. However, the timing is just an estimation. I like my salmon medium, flaky, but still moist. That’s between 135 to 140ºF (57 to 60ºC) if testing with a thermometer. Check for doneness by seeing if it flakes apart easily with a fork.
The thicker the salmon, the longer the cooking time needed. Also, if the fillet still has the skin on the bottom when you separate it from the cooked flesh, and if it’s easy to remove, then that’s also an indicator that it’s ready. Garnish with sesame seeds and sliced green onions for a beautiful presentation.
Serve this with
Substituting with different types of miso
White miso is made from a higher proportion of rice and fermented for a year or less. This gives it a more mild and sweeter taste. Red miso has a higher proportion of soybeans and is fermented for 1 to 5 years. This gives it a more intense and saltier flavor. Yellow miso is a good middle ground. I use red miso for this recipe, but you can use any of the other types available based on availability and taste preference.
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Heat Oven – Set the oven rack to the lowest position. Heat on the high broil setting. Line a large baking sheet with foil. Lightly drizzle with olive oil to prevent sticking. Set aside.
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Make the Glaze – In a medium bowl whisk together brown sugar, miso, hot water, and soy sauce. Set aside.
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Glaze the Salmon – Season both sides of the fillets with salt and pepper. Arrange them at least 2 inches apart on the prepared baking sheet. Spoon or brush about 1 tablespoon of miso glaze over the surface and sides of each fillet. Reserve the remaining glaze.
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Broil – Broil the salmon at the lowest rack for 5 minutes. Remove and add more glaze to the surface. Broil for 3 minutes, then glaze one more time. Broil until the fish flakes easily with a fork, and reaches an internal temperature reaches between 135 to 140ºF (57 to 60ºC), about 2 minutes depending on thickness.
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Serve – Transfer to a serving platter or dish. Garnish with green onions and sesame seeds.
- Using Skin On Salmon: Broil the fillets with the skin on. Remove them before serving.
- Miso Selection: White or yellow miso can be substituted for red miso. The flavor will be milder.
- Substituting Brown Sugar: Honey or pure maple syrup can be used. Omit the added water.
- Roasting: Set oven to 525ºF (274ºC) if there is no broiling setting.
- Wild Salmon: Requires shorter cook time because leaner. Check between 7 to 8 minutes for doneness.
- Storing: Refrigerate in an airtight container for up to 5 days.
- Reheating: Cover and microwave on high setting in 15 to 30-second increments until hot.
Nutrition Facts
15-Minute Miso Salmon
Amount Per Serving
Calories 318
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Cholesterol 94mg31%
Sodium 899mg37%
Potassium 898mg26%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 14g16%
Protein 36g72%
Vitamin A 105IU2%
Vitamin C 1mg1%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.