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Miso glazed salmon fillets topped with sesame seeds and sliced green onions, served with broccolini on a blue plate, with a fork holding a piece of salmon.
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Miso Glazed Salmon

Craving boujie salmon? The glaze does all the heavy lifting here: miso, ginger, garlic, lime, and honey come together into something that caramelizes under the broiler into a lacquered, sticky crust you'll want to eat straight off the pan. Thirty minutes of marinating, seven minutes under heat, and nobody needs to know how easy it was.
Prep Time10 minutes
Cook Time7 minutes
Marinate Time30 minutes
Total Time47 minutes
Course: dinner, lunch, Main Course
Cuisine: American, Japanese
Servings: 4 servings
Calories: 200kcal
Author: Kita Roberts

Equipment

Ingredients

For the Miso Glaze

  • 3 Tablespoons miso paste
  • 1 Tablespoon soy sauce
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon fresh ginger minced
  • 2 teaspoons minced garlic about 2 cloves
  • 1 teaspoon honey
  • ½ lime juice freshly squeezed

For the Salmon

  • 1 ½ to 2 pounds salmon we love Copper River Salmon when it's in season

To Serve

  • Sesame seeds
  • Green onions sliced

Instructions

Marinate the Salmon in the Glaze

  • Combine all ingredients except the salmon in a bowl. Reserve 1-2 Tablespoons of the sauce and set it aside.
    A glass bowl filled with an miso glaze mixture and a metal whisk on a white marble surface.
  • Place the salmon fillets in a resealable bag (skin side down, if necessary), pour the sauce into the bag, seal it, and lay the salmon flat in the refrigerator.
  • Marinate the salmon for at least 30 minutes or up to 8 hours.
    Raw salmon fillets in a resealable plastic bag with miso marinade, placed on a white marble surface.

Broil the Salmon

  • Place the marinated salmon on a foil-lined baking sheet, skin-side down if necessary.
  • Brush with the reserved sauce.
    Two salmon fillets on a parchment-lined baking sheet being brushed with miso sauce using a blue silicone brush.
  • Broil on low on the second-highest rack in the oven for 5-7 minutes.
  • Broil for 1-2 more minutes, if needed, to achieve the desired color.
    Two fillets of cooked salmon with a golden miso glaze on a foil-lined baking sheet.
  • Salmon is finished when small white fat pockets are visible on the sides, and the thickest part flakes with a fork, and has reached an internal temperature of 125°F to 140°F at the thickest part.

Optional Bake Version

  • Instead of broiling, bake the salmon at 400°F for 11-14 minutes. Broil for 1-2 minutes for color.

To Serve:

  • Garnish with green onions and sesame seeds.
    Two baked miso glazed salmon fillets on a foil-lined baking sheet, topped with sesame seeds and chopped green onions.

Notes

  • Internal Temp Target: Cook salmon to 125–135°F at the thickest part for tender, flaky results. Pull it at 120–125°F if you prefer it slightly more medium-rare; it will rise 5 to 7 degrees while resting.
  • Broiler Watch: Broilers vary wildly. Stay nearby on watch to prevent the glaze from burning.
  • Avoid Dry Fish: Large amounts of white albumin mean the salmon was overcooked. A small amount is normal.
  • Foil Only: Do not use parchment under the broiler; it can scorch quickly under the high heat.
  • Make It Ahead: Mix the glaze up to 3 days in advance and refrigerate. Stir before using.
  • Portion Evenly: If using a whole side of salmon, cut into equal portions before marinating so everything cooks evenly.
  • Marinating Time: 30 minutes is plenty. Marinating for longer than 8 hours can change the texture of the fish due to the salt in the miso and soy.
  • Leftovers Tip: Flake chilled salmon into rice bowls or tuck into lettuce wraps instead of reheating if you want to keep it extra tender.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 6g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 778mg | Potassium: 611mg | Fiber: 1g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg