Course: Dinner
Cuisine: American, asian
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 filets
Calories: 322kcal
Glazed Miso Salmon is a delicious, nutritious, and popular dish that is quick and easy to prepare, making it the perfect choice for weeknight dinners over a bed of fluffy rice.
Print Recipe
- 4 (6-ounce) salmon filets skin-on or skinless (about 1½ pounds total)
- 4 tablespoons white miso paste
- ¼ cup mirin
- 1 tablespoon brown sugar
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- 2 tablespoons green onions thinly sliced
Preheat oven to 275°F. Line a baking sheet with parchment paper and set aside.
Pat the salmon dry and season lightly with salt and pepper.
4 (6-ounce) salmon filets
Arrange the salmon filets on the prepared baking sheet.
In a bowl, whisk together the miso paste, mirin, brown sugar, soy sauce, and sesame oil.
4 tablespoons white miso paste, ¼ cup mirin, 1 tablespoon brown sugar, 2 teaspoons low-sodium soy sauce, 1 teaspoon toasted sesame oil
Brush the salmon liberally with ⅔ of the sauce.
Bake for 20-25 minutes or until tender when a fork is inserted into the thickest part. Remove from the oven.
Brush with the remaining sauce and set the oven to broil.
Broil for 1-2 minutes to caramelize the sauce. Top with sesame seeds and green onions, and enjoy!
1 teaspoon sesame seeds, 2 tablespoons green onions
- Feel free to swap in just about any fish, such as swordfish, cod, or Mahi Mahi.
- In place of white miso paste, you can use red or brown miso. Look for miso in the International aisle or in the refrigerated section near the tofu.
- In place of the mirin, you can use rice vinegar or sake. Look for mirin in the International aisle or in the oil and vinegar aisle.
- For a gluten-free alternative, in place of the soy sauce, use tamari or coconut aminos.
- Check the salmon filets carefully for bones and remove any with tweezers.
- Watch the salmon carefully while broiling to ensure the miso doesn't burn.
- The proper internal temperature of cooked salmon is 145°F.
Storage: Store miso salmon in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months.
Serving: 1filet | Calories: 322kcal | Carbohydrates: 14g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 913mg | Potassium: 893mg | Fiber: 1g | Sugar: 8g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg