This Miso Salmon is going to be your new favorite way to eat salmon! The miso glaze becomes caramelized and golden with a delicious umami flavor. Serve with jasmine rice, salad or veggies for the perfect meal!
Move over Miso Cod....and hello Miso Salmon! I’m sure you've heard of the delicious miso cod which is a signature dish at the famous Japanese Nobu restaurant? I must admit it's one of my favorite things to order off their menu. Alongside their spicy tuna crispy rice of course. If you haven't heard of it, it's a fillet of cod with a tasty miso glaze that melts in your mouth! So why not take the same concept and make it with salmon...yes please!
I don't eat a lot of fish but if I had to choose, my favorite would definitely be salmon. I'm currently pregnant and trying to incorporate more fish in my diet, so I'm always looking at new ways of making it taste not so “fishy” - well this miso glazed salmon definitely ticks all the boxes. Its crazy easy to make with a simple same day marinade and then popped in the oven to broil until perfection. The star is the miso paste which gives the salmon a delicious, savory and sweet umami flavor yum 🤤
Table of Contents
Recipe Highlights
- Quick & Easy: Simply marinade for 30 minutes and pop in the broiler
- Crazy Delicious: The miso glaze creates a rich, sweet, and savory flavor...yum!
- Versatile: Serve with rice/veggies, flake into an Asian salad or make a miso salmon bowl
What is Miso?
Miso paste is a traditional Japanese ingredient made from fermented soybeans, salt and koji (a type of fungus/mold) with optional grains. The fermentation process creates a complex delicious flavor that's salty yet sweet, and full of umami flavor.
There are actually 3 different types of miso: white miso, yellow miso and red miso. I usually prefer white miso paste which has a milder taste, compared to yellow or red miso have been fermented longer so have a stronger taste.
Miso is not only tasty but also so good for your gut health as it contains probiotics. I love using miso in many of my recipes such as this miso dressing and miso pasta! If you haven't experimented with it yet, nows the time!
Ingredients and Substitutions
- Salmon of course. You can also use smaller fillets or one larger fillet like I have today. You can also use cod or make a vegan miso eggplant
- White miso is the hero of the miso marinade, with a sweet and savory umami flavor. I always prefer white miso as it has a milder taste
- Soy sauce, preferably salt-reduced to keep sodium down as the miso is quite salty itself. If using regular, half the amount. Tamari or coconut aminos work as gluten-free substitutes
- Honey adds sweetness and helps the glaze caramelize under the broiler. Use white or brown sugar instead if you prefer
- Mirin is a Japanese rice wine that balances the salt and sweetness. Rice vinegar, dry sherry or white vinegar can be used in replacement. Sake is another Japanese staple typically used to make miso glaze which adds a touch of alcohol, acidity and umami but I have opted not to use it as I'm pregnant and its just as delicious
- Sesame oil brings nutty richness and aroma to the glaze
- Garnish, serve with jasmine rice, sesame seeds, scallions, sliced cucumber, and pickled ginger for freshness and crunch
How to make Miso Salmon
You can recreate this popular restaurant style dish at home in no time. Follow my easy steps below for the perfect caramelized salmon (note quantities are listed in the recipe card below)
Step 1: In a deep bowl, whisk together the miso paste, soy sauce, honey, mirin, and sesame oil until no clumps
Step 2: Add the salmon, flesh side down, and coat. Marinate for 30 minutes (or up to 2 hours in the fridge if it’s warm)
Step 3: Preheat the oven broiler to 480℉ / 250℃. Line a baking sheet with aluminum foil and lightly oil it. Place the salmon skin side down on the sheet, reserving the excess marinade
Step 4: Add the tray on the middle oven rack and cook for 6–9 minutes, depending on your preferred doneness. Then remove and brush with the reserved marinade
Step 5: Place tray on the higher oven rack for 2–3 minutes until the glaze is golden and caramelized - keep an eye on it to avoid burning
Step 6: Garnish with sliced green onions, and sesame seeds and serve with rice, veggies and enjoy!
Serving Suggestions
Serve your miso-glazed salmon over jasmine rice or quinoa with sautéed greens or with roasted veggies. You can also enjoy the cooked salmon with a tasty edamame salad or flake into my Asian chopped salad for a light meal. I love to also slice the salmon into cubes before marinating to make salmon bites and serve in a delicious salmon bowl yum!
Tips and Tricks
- Marinate the salmon fillet for at least 30 minutes to 2 hours for the best flavor
- I don't recommend marinating overnight as it could make it a little too salty
- Line your baking sheet with aluminum foil sprayed/brushed with olive oil as parchment paper will burn under the broiler
- For the golden caramelized glaze, ensure to move the oven shelf closer to the broiler for the final 3 minutes
- Use a fork to test if the salmon is cooked to your liking. If you prefer it on the medium side, cook for the lower time. The fish should flake easily and stay moist
Storage Instructions
- Store leftover miso salmon in an airtight container in the refrigerator for up to 3 days
- Reheat gently in the oven, air fryer or microwave until warmed through. You can also enjoy cold or once left at room temperature
- You can technically freeze leftovers in an airtight container for up to a month, then thaw in the fridge before reheating, but it's best enjoyed fresh
FAQs
Marinate for 30 mins up to 2 hours for the best result. Marinating overnight can become too salty
Miso is made from fermented soybeans, salt and koji (a type of fungus/mold) with optional grains
Yes of course! The air fryer gives great results, ensure to reduce the cook time to about 7-10 minutes as they tend to cook much faster
Salmon is a great source of protein, healthy fats and omega-3's and the miso paste itself is good for your gut health as it contains probiotics. It does however contain a high level of sodium, so if you are watching your sodium intake, you can reduce the miso amount or skip the additional marinade brushing
More Miso Recipes
More Salmon Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Miso Salmon (Easy Nobu Remake)
Video
Ingredients
- 12oz / 340g salmon fillet (or 2 x 6oz / 170g fillets)
- 2 tablespoons white miso paste
- 1 tablespoon salt reduced soy sauce (or ½ tablespoon regular soy)
- 1 tablespoon mirin or rice vinegar
- 2 teaspoons honey
- 1 teaspoon sesame oil
Garnish & Serving - Optional
Jasmine rice - Sesame seeds and sliced green onions
- Sliced cucumber and pickled ginger
Instructions
- In a deep bowl, add the miso marinade ingredients which are the miso paste, soy sauce, honey, mirin and sesame oil. Whisk to combine until there are no clumps
- Place the fish into the bowl, with the salmon flesh side down and coat the salmon. Marinade for at least 30 minutes, or up to 2 hours for the best results (if marinating for 2 hours or in the warmer seasons, place in the fridge)
- Preheat the oven broiler setting to 480℉ / 250℃ and take the salmon out of the fridge. Prepare a baking sheet lined with aluminium foil and spray/ brush it with oil so the fish doesn't stickPlace the salmon fillet skin side down on the baking sheet, saving the excess marinade left in the bowl
- Place the baking sheet in the middle level of the oven and broil for 6-9 minutes - depending on how much you prefer the salmon cooked
- Carefully remove from the oven and brush over some of the saved marinade. Place the baking sheet back in the oven on a higher level closer to the broiler, and cook for a further 2-3 minutes for a golden caramelized glaze (keep an eye on it as the miso marinade can burn quickly)Garnish with sliced green onions and sesame seeds and serve with jasmine rice, fresh or cooked veggies and enjoy your delicious Miso Salmon!
Cherylynn says
I love your recipes!
I currently don't have a working oven. If I made this in a toaster oven would you suggest changing the time or temperature? Thank you
Ayeh Manfre says
So happy you love my recipes Cherylynn 🙂 I haven't tested this with a toaster oven myself, however the salmon may need less time. It's best to check one of the corners to confirm its cooked x