Miso Salmon Recipe

baked salmon with miso glaze topped with sesame seeds and green onion.

5 from 1 vote

Miso salmon is a great easy salmon recipe full of sweet, savory, and umami flavors and takes less than 30 minutes. This juicy, flaky salmon is marinated in a miso marinade, baked, and topped with more miso glaze for the most flavor!

Prep Time10

Cook Time18

Marinate time:30

Total Time58

Course: Main Course

Cuisine: American, Asian

Diet: Gluten Free

Servings:

Calories: 480kcal

Author: Lyuba Brooke

Ingredients

24 oz salmon filets 4-6 oz filets

Miso Marinade and Glaze:

1/2 cup miso (white or red)*
1/4 cup sake
1/4 cup mirin
1/4 cup brown sugar
2 tbsp low sodium soy sauce use gluten free if needed
2 tbsp oil avocado oil, canola oil, or vegetable oil
1 tsp sesame oil optional

US Customary - Metric

Instructions

Marinate:

Combine all of the miso marinade ingredients together and whisk them well.
Place the salmon filets into a large gallon zip-top bag (or you can use a large mixing bowl) and pour the miso marinade into it.
Gently move the salmon around to make sure it is well coated in the marinade, get air out of the bag, and seal. Lay the bag flat on a plate.
Let the salmon marinate in the refrigerator for anywhere from 30 minutes to 12 hours.

Cooking salmon:

Preheat the oven to 425℉ and line a baking sheet with parchment paper.
Take salmon out of the marinate and place it skin side down onto the prepared baking sheet.
Bake salmon filets for 18-20 minutes.
DON'T discard the marinade, pour the remaining marinade into a sauce pot.
Bring the marinade to simmer over medium heat, lower the heat to low and let it gently cook for a few minutes. Take off heat.
When servings, pour some miso glaze over each salmon filet.

Notes

*Miso - miso is a soybean paste that most often comes in white or red varieties. White miso is a little sweeter and much milder. Red miso is more salty and much bolder flavor.
Gluten Free Notes - to make this recipe gluten free, use gluten free soy sauce (or tamari or coconut aminos) instead of regular gluten free soy sauce. Remaining ingredients should already be gluten free but double check the packaging.
Check If Salmon Is Done - Salmon is considered done at 145F° but if you want it medium to medium-well range, cook it to 125F° – 135F°. Obviously, the higher the temp the more done the fish will be.
You can also press on the center to see how firm it is or flake it to see if it is opaque in the middle.
Storing: simply store salmon in a food storage container and store the extra glaze in a separate air-tight food storage container. Make sure to store it in the refrigerator for 3-4 days.
Reheating on the stove: On stovetop add a little oil to the pan, place the salmon into it, cover, and reheat over medium-low heat just until warmed through.
Reheating in the oven: reheat in the oven at 350°F until warmed through, and use a lined baking sheet for easy cleanup. Only reheat until reheated through or it will over-cook.

Nutrition