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Irresistible Miso Salmon Recipe You’ll Want to Make Again and Again

Glazed teriyaki salmon fillet on white rice, topped with sesame seeds and green onions on a white plate with dark rim
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This easy miso-glazed salmon is packed with sweet and savory flavor thanks to a quick marinade using miso paste, soy sauce, and sesame oil. Broiled or baked to perfection, it delivers crispy skin and moist, tender flesh. Ideal for a weeknight dinner and pairs wonderfully with rice or steamed vegetables.

Ingredients

Scale

Salmon:

  • 2 skin-on salmon fillets (each 4–6 oz, total about ¾ lb)

For the Marinade:

  • 2 tablespoons miso paste (any type)

  • 1 tablespoon mirin

  • 1 tablespoon soy sauce

  • ¼ teaspoon toasted sesame oil

Optional Garnish:

  • ½ teaspoon white and black sesame seeds

  • 1 green onion, thinly sliced

Instructions

1. Prepare the Salmon:
Check the salmon fillets for any small bones and scales. Remove bones with tweezers and scrape off any scales using the flat edge of a knife.

2. Make the Marinade:
In a shallow dish or bowl, combine the miso paste, mirin, soy sauce, and sesame oil. Stir well.

3. Marinate the Salmon:
Place the salmon fillets skin-side up in the marinade. Spoon the marinade over to fully coat. Cover and refrigerate for 1 to 2 hours (or up to 3 hours if the fillets are thick). Avoid marinating overnight to prevent the fish from becoming too salty.

 

Notes

For Thin Fillets (Under 1 Inch): Broil

  1. Preheat your oven’s broiler on high (around 550°F) and set a rack about 9 inches from the heating element.

  2. Line a baking sheet with foil and lightly oil it.

  3. Remove salmon from marinade and scrape off excess. Place fillets skin-side down on the sheet.

  4. Broil for 10–13 minutes, or until the internal temperature reaches 125–130°F. No need to flip. Remove when done.

For Thick Fillets: Bake

  1. Preheat oven to 425°F. If using a convection oven, reduce to 400°F.

  2. Line a baking sheet with parchment. Remove excess marinade from the salmon and place skin-side down on the sheet.

  3. Bake for 18–20 minutes or until internal temp reaches 125–130°F.

  4. Optional: For a charred finish, broil for 2–3 minutes at the end.

To Serve:
Top with sesame seeds and chopped green onion, if using. Serve hot with rice or vegetables.

To Store:
Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.

 

Nutrition

Find it online: https://www.joyliciousrecipes.com/miso-salmon-recipe/