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These miso recipes feature all the best ways to use this flavor-packed paste! It makes kitchen magic in stir fries, ramen, and even…pesto.

Miso Recipes
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Got miso paste and want to use it? Miso is a kitchen trick: it makes everything it touches irresistible. This Japanese fermented soybean paste is known for its intense savory flavor or umami: the fifth flavor. Here are all the best miso recipes for using this magical ingredient! It’s often used in Japanese-style recipes like miso salmon and miso ramen, but you can think outside the box too. There’s almost nothing that miso doesn’t make a little better.

And now…our top miso recipes to try!

Types of miso

Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor. You can find miso in the international foods aisle near the Japanese ingredients. There are many different types of miso, and they all taste different. In most of our recipes, we specify to use white or yellow miso: sometimes they’re labeled as “light miso.” Here are the major types of miso:

  • White miso (Shiro miso): This variety has a mild, more delicate flavor and less salt than darker miso.
  • Yellow miso: This type is fermented a little longer than white miso and has a mild, lightly sweet flavor.
  • Red or dark miso: This variety is fermented longer than white or yellow miso. It has a very strong flavor and can overwhelm the flavors in a dish, so we don’t recommend using it here.

More ways to use miso

Didn’t find what you were looking for in these miso recipes? Here are a few more ways you can use miso paste in your cooking:

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Miso salmon

Miso Salmon (& More Miso Recipes!)

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner. 


  • 1 to 1 1/2 pounds high quality skin-on salmon fillets, wild caught if possible
  • Freshly ground black pepper
  • 2 tablespoons light or yellow miso
  • 2 tablespoons soy sauce (or tamari or coconut aminos)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar (or maple syrup)
  • ¼ teaspoon Sriracha hot sauce
  • ¼ teaspoon kosher salt
  • Optional garnish: Sliced green onions, sesame seeds


  1. Let salmon rest at room temperature for 20 minutes.
  2. Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay). 
  3. Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
  4. Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.
  • Category: Main Dish
  • Method: Broiled
  • Cuisine: Asian inspired
  • Diet: Gluten Free

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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1 Comment

  1. Sonja Overhiser says:

    Let us know if you have any questions!