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Try this miso salmon that’s so flaky and flavorful, it’ll redefine your easy dinners! The miso glaze is the secret weapon you never knew you needed, and it’s ready in 5 minutes.

Miso salmon recipe with green onion garnish.
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Here’s a fun dinner idea that’s simple and flavor-packed: miso salmon! We love using miso to make kitchen magic, since it adds a salty, savory flavor to everything it touches. Here it stars in our miso glaze that’s so punchy, you’ll want to brush a glossy swipe onto just about everything!

What we love about this recipe: We love eating salmon as part of the Mediterranean diet, and this one is one of our favorite ways to eat it. Brush the glaze on a tender fillet of salmon before and after broiling, and it comes out irresistible salty, savory, and tangy. Every time we make it, we can’t resist taking more bites!

“Loved this easy recipe! My family tends not to be big fans of miso, but everyone here enjoyed this salmon. It’s great over rice with some broccoli on the side. Definitely 5 stars!” -Summer

Ingredients in this miso salmon recipe

The secret to miso salmon is this tasty miso glaze. It works on about anything, like any type of fish (like tuna or cod) or sauteed vegetables. The star is miso, a Japanese fermented soybean paste that’s full of nutrients and salty flavor. The other part that’s important: finding a great piece of salmon! Here’s what you need for miso salmon:

  • High quality salmon: This recipe tastes best with a high quality of fish. We splurged and used King salmon for this one, and it came out beautifully tender and juicy. It also tastes great with a nice piece of Coho or Atlantic salmon.
  • Miso: Miso is a Japanese fermented soybean paste that’s full of nutrients and its intense savory notes known as umami: the fifth flavor. You can find miso near the Japanese ingredients at your local grocery. There are many different types of miso, and they all taste different. We recommend using white or yellow miso for this miso salmon recipe, which might be labeled as “light miso” at the store.
  • Soy sauce: Substitute tamari or coconut aminos as necessary.
  • Rice vinegar: Rice vinegar adds that signature tangy flair.
  • Sugar: A good sauce is balanced with salty, tangy and sweet. If you prefer, substitute maple syrup or honey if you like.
  • Sriracha hot sauce: Hot sauce adds even more tangy flavor, and a hint of heat.
Fresh uncooked salmon on plate.

Tips for buying salmon

Here are some pointers on how to buy the best salmon for this miso salmon recipe:

  • 1 to 1 1/2-inch thick fillets are good for this recipe, which might be labeled “center cut” at the store.
  • Fresh salmon is best. For the very best quality free of fishy flavor, we find it’s best to buy fresh fish from your local seafood counter.
  • Buy wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.

How to make miso salmon: step by step

There are lots of ways to cook salmon. For this miso salmon recipe, we chose broiled salmon because it is quick and easy! It also results in a crispy top, which is our favorite texture for this fish. Here’s an outline of how to make miso salmon:

Miso Salmon Step 1

Step 1: 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). 

Miso Salmon Step 2

Step 2: 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.

Miso Salmon Step 3

Step 3: Broil 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 130°F in the center). Brush with more of the glaze and serve.

For the exact quantities and ingredients, jump to the full recipe below.

Broiling tip

Broilers vary, so watch the cook time carefully! The exact timing for this broiled salmon depends on your specific broiler and the thickness of the fish. Estimate 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon. A food thermometer is nice for judging when the salmon is done.

Miso Salmon with glaze in background.

Optional ways to cook the salmon

You can choose any salmon cooking method you like for this miso salmon recipe. The only caveat is when to add the glaze. Here are a few other methods for cooking salmon with notes on how to adapt them:

  1. Pan Seared Salmon: Paint on a bit of the glaze when you flip the salmon to skin side down, then add a little more after it’s out of the pan.
  2. Oven Baked Salmon: Use the glaze in the same way as broiling!
  3. Grilled Salmon or Grilled Salmon in Foil: Paint the glaze on right before adding the fillets to the grill, then paint with more glaze after grilling.
Miso Salmon recipe with green onion garnish.

A few sides to serve with miso salmon

What to serve with miso salmon to make it into an easy dinner? There are so many options! Here are some of our favorite sides for salmon:

Dietary notes

This miso salmon recipe is pescatarian, gluten-free, and dairy-free.

Storing leftovers and make-ahead tips

Leftover cooked miso salmon lasts up to 3 days refrigerated. If desired, you can make the miso glaze in advance and refrigerate for up 1 week. Allow to come to room temperature before using.

Frequently asked questions

What kind of miso paste should I use?

White miso is milder and slightly sweeter, making it ideal for marinades like this recipe. You can use any type of light or yellow miso in this recipe, or try red or brown miso for a slightly bolder flavor (it will be saltier).

Can I use a different type of fish?

Absolutely! Baked cod, grilled halibut, or Chilean sea bass would all work well with this miso marinade. Adjust the cooking time slightly depending on the thickness of the fish.

How can I tell if my miso salmon is cooked through?

The best way is to use a digital read thermometer. The internal temperature of the salmon should reach 130°F for safe consumption. Alternatively, you can gently flake the fish with a fork – if it flakes easily and appears opaque throughout, it’s cooked.

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Miso salmon

Easy Miso Salmon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 6 reviews

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

Description

Try this miso salmon that’s so flaky and flavorful, it’ll redefine your easy dinners! The miso glaze is the secret weapon you never knew you needed, and it’s ready in 5 minutes.


Ingredients

Scale
  • 1 to 1 1/2 pounds high quality skin-on salmon fillets, wild caught if possible
  • 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

Instructions

  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 130°F in the center). Brush with more of the glaze and serve. Store leftovers for up to 3 days refrigerated.

Notes

If desired, you can make the miso glaze in advance and refrigerate for up 1 week. Allow to come to room temperature before using.

  • Category: Main Dish
  • Method: Broiled
  • Cuisine: Asian inspired
  • Diet: Gluten Free

A few more salmon recipes

Salmon is one of the best healthy dinner ideas! Here are some more salmon recipes to add to your repertoire:

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 and the joy of cooking! Our recipes are made by two real people and work every time.

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19 Comments

  1. Katie says:

    OMG this was so good!! Made it for dinner tonight and it was exactly the salty umami flavor I was looking for. Perfectly done under the broiler in 10 min. We drizzled the sauce over the cooked salmon and veggies too and it was great, thank you!!

    1. Alex Overhiser says:

      So glad you enjoyed it!

  2. Carissa says:

    I just searched the internet for Miso-Sriracha salmon, and boy am I happy to have found this recipe. It was exactly what I was looking for: savory, sweet, a bit spicy…so much more delicious than the sum of its parts. Served it w/ braised kale & white beans and a side of asparagus, but next time will do a carb so the extra bit of sauce can get a bit drizzly on brown rice or orzo.
    I started by broiling but, after the sauce started to burn on the foil I turned the oven down to 400* for the remaining 3 or 4 minutes and moved the cookie sheet down to the next rack and it cooked just perfectly.
    Terrific recipe. Thank you for sharing.

    1. Alex Overhiser says:

      So glad you enjoyed!

  3. Jeanne says:

    Black pepper is listed in the ingredients, but not mentioned in the instructions. When do you add it?

    1. Sonja Overhiser says:

      That was a typo and we have updated the recipe. Thank you so much!

  4. Anna Maz says:

    My partner and I love this glaze recipe! We make half the recipe and use it on 2 frozen salmon filets from Whole Foods – they sell individually sealed filets, which I think makes a difference for freshness and longevity. This is a go-to weeknight dinner for us with rice and some broccoli or kale made in the air fryer.






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