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featured miso salmon.
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5 from 1 vote

Miso Salmon Recipe

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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American, asian
Servings: 4 filets
Author: Becky Hardin

Equipment

  • Baking Sheet

Ingredients

  • 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

Instructions

  • 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
    3 salmon filets seasoned with salt and pepper on a wooden cutting board.
  • 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
    mis glaze in a glass bowl.
  • Brush the salmon liberally with ⅔ of the sauce.
    miso glaze brushed on 3 raw salmon filets on a lined baking sheet.
  • 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

Video

Notes

  • 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.

Nutrition

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