Why You’ll Love This Recipe
I keep this miso salmon in regular rotation because it’s quick, delicious, and full of flavor. The miso glaze is incredibly simple to whip up, yet it brings a rich, slightly sweet, and salty depth that really enhances the salmon. I don’t need a long ingredient list or a lot of prep—just a few pantry staples and a hot oven. Whether I’m cooking for myself or hosting a last-minute dinner, this recipe always delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1–1.5 lbs salmon
1 tbsp white miso paste (shiro miso)
1 tsp low-sodium soy sauce
1 tsp mirin
1 tsp freshly grated ginger
Thinly sliced scallions, for garnish
Sesame seeds, for garnish
Directions
Bring to room temp: I let the salmon sit out at room temperature for about 15 minutes. This helps it cook more evenly in the oven.
Preheat: I set my oven to 425ºF and position the rack in the middle.
Prep the salmon: I line a baking sheet with parchment paper, place the salmon fillets on it, and gently pat them dry with paper towels. Then, I sprinkle a little salt over the fillets.
Make the glaze: In a small bowl, I whisk together the miso paste, soy sauce, mirin, and grated ginger with a fork until smooth. If the glaze is too thick, I add a splash of water to loosen it up.
Glaze and bake: I brush the glaze generously over the salmon fillets and bake them for about 12 minutes, or 8–10 minutes if the fillets are thin. I check that the internal temperature hits 140–145ºF for perfectly cooked salmon.
Garnish and serve: Once out of the oven, I sprinkle sesame seeds and thinly sliced scallions over the top before serving.
Servings and timing
This recipe makes 4 servings.
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Variations
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Spicy kick: I sometimes add a dash of sriracha or a pinch of chili flakes to the miso glaze for some heat.
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Citrus twist: A squeeze of lime or orange juice adds a bright, fresh contrast to the savory miso.
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Gluten-free option: I use tamari instead of soy sauce to keep it gluten-free.
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Maple miso: When I want something slightly sweeter, I add a teaspoon of maple syrup to the glaze.
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Air fryer method: This works beautifully in the air fryer at 400ºF for about 10 minutes, depending on the thickness.
Storage/Reheating
I store leftover miso salmon in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in the oven at 300ºF for about 8–10 minutes. I try to avoid microwaving, since it can dry out the salmon, but a quick 30-second zap with a damp paper towel on top also works in a pinch.
FAQs
Can I use frozen salmon?
Yes, I often use frozen salmon. I just make sure it’s completely thawed and patted dry before glazing and baking.
What kind of miso should I use?
I use white miso (shiro miso) for its mild, slightly sweet flavor. Red or mixed miso can be too strong for this recipe.
Can I grill the salmon instead?
Absolutely. I’ve grilled it over medium heat for about 4–5 minutes per side, and it turns out just as flavorful with a nice char.
What sides go well with miso salmon?
I usually serve it with steamed rice, sautéed greens, or a cucumber salad. It’s also great over a bed of soba noodles or with roasted veggies.
Is the glaze supposed to be thick?
It starts off a bit thick, but once I add a splash of water and whisk well, it becomes smooth and brushable. It caramelizes beautifully in the oven.
Conclusion
This easy miso salmon is one of my favorite go-to recipes when I want something fast, nourishing, and delicious. It’s packed with flavor, comes together in under 20 minutes, and feels like a gourmet meal with very little effort. Whether I’m cooking for the family or just treating myself to a quiet dinner, this salmon always hits the spot.
Print
Easy Miso Salmon
- Total Time: 17 minutes
- Yield: Serves 4 people
- Diet: Gluten Free
Description
This buttery and flaky miso salmon is ready in just 20 minutes with only 7 ingredients. Perfect for busy weeknights and packed with savory umami flavor.
Ingredients
1–1.5 lbs salmon fillets
1 tbsp white miso paste (shiro miso)
1 tsp low-sodium soy sauce (recommended: Kikkoman)
1 tsp mirin
1 tsp freshly grated ginger
Thinly sliced scallions (for garnish)
Sesame seeds (for garnish)
Instructions
Bring to Room Temp: Let salmon fillets sit out for 15 minutes before cooking to ensure even baking.
Preheat Oven: Set oven to 425ºF with the rack in the middle position.
Prepare Salmon: Line a baking sheet with parchment paper. Pat the salmon fillets dry and lightly sprinkle with salt.
Make Miso Glaze: In a small bowl, whisk together miso paste, soy sauce, mirin, and ginger until smooth. Add a splash of water to thin the glaze if needed.
Glaze & Bake: Brush the miso glaze generously over the salmon fillets. Bake for 12 minutes (or 8–10 minutes for thin fillets), until the salmon reaches an internal temperature of 140–145ºF.
Garnish & Serve: Top with sesame seeds and sliced scallions. Serve immediately.
Notes
For a gluten-free version, use tamari instead of soy sauce.
Serve with rice, quinoa, or steamed veggies for a complete meal.
Leftovers keep well in the fridge for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Japanese-Inspired
