Miso Glazed Salmon (Video)

5 from 16 votes

This Miso Glazed Salmon recipe is a so delicious! The miso marinade creates a buttery, sweet texture to the salmon that is absolutely incredible.

Prep Time1

Cook Time20

Course: Main Course

Cuisine: Japanese

Servings:

Author: Chris Joe

Ingredients

1 lb salmon Cut to 4 oz fillets
¼ cup white miso paste
2 tbsp mirin
1 tbsp sake
2 tbsp soy sauce
1 tbsp sugar
2 tbsp avocado oil

Instructions

In a bowl, whisk together the white miso paste, mirin, sake, soy sauce, sugar, and avocado oil until smooth.
Cover the salmon in the marinade and let marinate in the fridge for at least an hour.
Bake the salmon at 400F for 15-20 minutes or until the salmon hits 145F and the glaze is caramelized. For further caramelization, place under the broiler for 2-3 minutes at the end of baking.

Notes

Use High Quality Salmon

Fresh, high quality salmon is key here - the salmon is the star of this dish, so it's important that you use the best quality you can find. Look for a nice, deep pink color; you want to avoid anything that looks too pale or orange. Try to go for fresh wild salmon - this will be better quality than farmed fish.

White vs Red Miso Paste

There are different types of miso paste, the most common being white (shiro), red (aka), and brown (genmai). White miso is milder and sweeter, red miso is stronger and saltier, while brown miso falls in between. I am opting for the white miso paste for this recipe, which will give the salmon a mild and sweet taste. You can use red miso paste, if you prefer.

Optional: Broil Your Salmon

- If you like extra caramelization, you can broil your Miso Glazed Salmon at the end of the baking process for 2-3 minutes. Keep an eye on it during this time, as you don't want to burn your fish!

Storage and Reheating

You can store this in an airtight container in the refrigerator for 3 days. Reheat in the microwave. (I normally recommend reheating leftovers in a hot pan or wok, but this Miso Glazed Salmon will fall apart due to the flaky nature of the fish.)

Nutrition