Published Feb 25, 2022
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This miso salmon features a sweet and savory miso glaze and is topped with scallions. Plus, it comes together in less than 20 minutes for a quick and easy weeknight dinner.
As you can probably already tell, we’re big salmon lovers over here! I recently revamped my maple glazed salmon and now it’s time to give this miso salmon recipe a revamp!
This dish was inspired by a broiled salmon with a miso glaze recipe that I came across years ago in an email from Fitness Magazine. And let me tell ya, this salmon is so delicious! When I first made it Isaac and I both couldn’t stop marveling over how good it tasted. The flavor from the miso glaze really infused itself into the fish and although the top got a little crispy from the broiler those bites were actually my favorite.
Why You’ll Love This Recipe
- This miso salmon is super healthy and tastes like something you would pay $30 for at a nice restaurant.
- This recipe only takes about 15 minutes. Seriously! The sauce requires minimal prep time and the salmon cooks up in about 8 minutes!
- Salmon is packed with long-chain omega-3 fatty acids which can help reduce inflammation and blood pressure. It’s a great source of protein and has a ton of key vitamins and minerals. Studies have linked salmon to protecting brain health, reducing heart disease and weight control. (Source)
What is Miso?
Just in case you’re unfamiliar, miso is a fermented soy (or chickpea) paste that has a ton of health benefits, including better digestion and a stronger immune system (source). Miso is used frequently in Japanese cooking and adds a salty, umami flavor to dishes. Typically the lighter the miso, the milder and sweeter its flavor. This recipe works great with white miso, which is the mildest variety you’ll find.
I know it’s hard to justify buying a container of something that you only need 1 teaspoon of, but I strongly encourage you to pick up a tub of miso for this recipe. I’m sure you’ll find plenty of other ways to use it including my soba noodle salad and cabbage lentil soup (so good)!
- salmon filets – you’ll want two 4 oz evenly sized filets of salmon with the skin on. I recommend getting individual filets from your grocer but don’t be afraid of frozen filets, either! Flash frozen fish can be just as healthy. Just make sure the salmon is thawed if you are using frozen filets.
- white miso – look for miso in the refrigerated section of your grocery store. You may need to go to a speciality store or Asian market to find it. This is the brand of organic miso paste I usually buy. The great thing about miso is that it lasts forever (about a year) in the fridge… it won’t go bad per se, but the flavor will start diminishing after a year. If you can’t find miso paste soy sauce would be the best substitution because it can stand in for the salty and savory flavor.
- reduced sodium tamari, soy sauce or coconut aminos – all of these options work well, I just recommend using low sodium so the end product isn’t too salty.
- mirin – a sweet, low-alcohol rice wine that can be found in the Asian section of your grocery store. If you can’t find it rice vinegar will work as a substitute.
- fresh ginger – another great addition of flavor to the marinade!
- green onions, fresh cilantro, and gomasio or toasted sesame seeds – the perfect toppings to enhance the flavor.
How to Make Miso Salmon
Start by preheating your broiler and line a baking pan with aluminum foil and generously coat the foil with cooking spray. In a small mixing bowl whisk together miso, mirin, tamari and ginger until smooth.
Place salmon fillets, skin-side down on the prepared baking pan. Spoon the miso mixture generously over each piece of salmon.
Broil the salmon until just cooked through, about 6 to 8 minutes depending on size. Garnish with scallions, cilantro and gomasio and serve immediately.
Can You Eat Salmon Skin?
You sure can! The skin contains the same nutrients found in salmon. Just make sure you’re eating high-quality fish from a reliable source if you choose to eat the skin. Of course, it’s a personal preference and you can just slide the flesh off before eating as well!
How to Serve Miso Salmon
I love serving this miso salmon with edamame and organic brown rice, but feel free to get creative! Here are some ideas:
- Rice: Brown rice, quinoa or cauliflower rice.
- Salad: This miso salmon would taste great paired with my garlicky kale salad or easy spinach salad.
- Veggies: We love pairing salmon with roasted veggies like roasted broccoli or roasted carrots. It’s also delicious paired with roasted bok choy!
How to Store Leftovers
This salmon will keep fresh in an airtight container in the refrigerator for up to three days. I recommend reheating in the oven or toaster oven for the best results!
More Salmon Recipes You’ll Love
- Teriyaki Salmon
- Baked Salmon with Herbs
- Grilled Salmon Salad
- Air Fryer Salmon
- Blackened Salmon
- Superfood Salmon Salad
- Mediterranean Salmon Salad
- Salmon Mac and Cheese Bowls
Be sure to check out all of the popular salmon recipes here on EBF!
- 1 tablespoon white miso
- 1 tablespoon mirin or rice vinegar
- 1 ½ teaspoons reduced sodium tamari soy sauce or coconut aminos
- 1 ½ teaspoons minced fresh ginger
- 2 4 ounce salmon fillets
- 1 Tablespoon green onions thinly sliced
- 1 Tablespoon fresh cilantro chopped
- 1 ½ teaspoons gomasio or sesame seeds
- Position rack in upper third of oven; preheat broiler. Line a baking pan with aluminum foil and generously coat the foil with cooking spray.
- Whisk together miso, mirin, tamari and ginger in a small bowl until smooth.
- Place salmon fillets, skin-side down on the prepared baking pan. Spoon miso mixture generously over each piece of salmon.
- Broil the salmon until just cooked through, about 6 to 8 minutes depending on size. Garnish with scallions, cilantro and gomasio. Serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
Sooooo good! Thank you for giving details beforehand so folks like me can understand the “why” of the recipe. My husband and I did a taste test of different versions of miso and soy sauces tonight because of this recipe. Thank you for helping us expand our palates and knowledge!
Of course, that’s what I’m here for! Thank you so much for taking the time to come back and leave a comment and review.
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