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Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner.

Miso salmon

Here’s an impressive dinner idea that’s simple and flavor-packed Miso Salmon! Miso makes kitchen magic, adding a developed savory flavor to everything it touches. Here it features in a miso glaze that’s so punchy, you’ll want to brush a glossy swipe onto just about everything. Brush it on a tender fillet of salmon before and after broiling, and it’s absolutely stunning. In fact, we couldn’t tear ourselves away from taking bites!

What’s in miso glaze?

The secret to miso salmon is this tasty miso glaze. It works on about anything, like any type of fish (like tuna or cod) or sauteed vegetables. The star is miso, a Japanese fermented soybean paste that’s full of nutrients and salty flavor. This glaze comes together in just a few minutes and uses only 5 ingredients (plus salt). Once you whisk together the ingredients, there may still be some chunks of miso that do not dissolve: that’s ok! Just try to get it as smooth as you can. Here’s what you need for the miso glaze:

  • Miso: We like the flavor of yellow or light miso for this recipe.
  • Soy sauce: Substitute tamari or coconut aminos as necessary.
  • Rice vinegar
  • Sugar: Substitute maple syrup or honey if you like.
  • Sriracha hot sauce
  • Salt
Miso glaze

Types of miso

Miso is a Japanese fermented soybean paste that’s full of nutrients and salty flavor. It’s known for its intense savory notes, otherwise known as umami: the fifth flavor. You can find miso in the international foods aisle near the Japanese ingredients. There are many different types of miso, and they all taste different. We recommend using white or yellow miso for this miso salmon recipe, which might be labeled as “light miso” at the store.

  • White miso (Shiro miso): This variety has a mild, more delicate flavor and less salt than darker miso.
  • Yellow miso: This type is fermented a little longer than white miso and has a mild, lightly sweet flavor.
  • Red or dark miso: These types are fermented longer and have a very strong flavor that can overwhelm a dish if it’s not customized for them. We don’t recommend using either type here.

Buy a high quality piece of salmon

The other part of this miso salmon recipe that’s important: finding a great piece of salmon! It tastes best with a high quality of fish. We splurged and used King salmon for this one, and it came out beautifully tender and juicy. But this isn’t always in budget, and it tastes great with a nice piece of Coho or Atlantic salmon too. Here are some pointers one how to buy the best salmon:

  • 1 to 1 1/2-inch thick fillets are good for this recipe, which might be labeled “center cut” at the store.
  • Fresh salmon is best. You can find good frozen salmon, too. But for the very best quality, find fresh fish from your local seafood counter.
  • Buy wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
  • Coho is a good choice. We like Coho salmon for its mild flavor; it’s a good mid-priced option. King salmon tastes incredible, but it’s more of a splurge. Atlantic salmon is often farmed salmon; try to research its origin before buying.

Tips for broiling miso salmon

There are lots of ways to cook salmon. For this miso salmon recipe, we chose broiled salmon because it is quick and easy! It also results in a crispy top, which is our favorite texture for this fish. Here are a few tips for broiling:

  • Let the salmon come to room temperature, or brine it (lower quality salmon). It’s important to let the salmon come to room temperature before broiling it so it cooks evenly. If you’re using lower quality salmon, you may want to brine it during this time to reduce the white stuff (albumin). Go to Step 1 of this Broiled Salmon recipe.
  • Broilers vary, so watch the cook time carefully! The exact timing for this broiled salmon depends on your specific broiler and the thickness of the fish. It will be different every time: so watch closely. Estimate 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon. A food thermometer is nice for judging when the salmon is done.
  • Most broilers are about 3 to 5 inches from the heating element. If yours is closer, take care and watch the salmon during the cook time.
Miso salmon

Other ways to cook the fish

You can choose any salmon cooking method you like for this miso salmon recipe; the only caveat is when to add the glaze. Here are a few other options with notes on how to adapt them:

  • Pan Seared Salmon: Paint on a bit of the glaze when you flip the salmon to skin side down, then add a little more after it’s out of the pan.
  • Oven Baked Salmon: Use the glaze in the same way as broiling!
  • Grilled Salmon or Grilled Salmon in Foil: Paint the glaze on right before adding the fillets to the grill, then paint with more glaze after grilling.
Miso salmon

Sides to serve with miso salmon

What to serve with miso salmon to make it into an easy dinner? There are so many options! Here are some of our favorite sides for salmon:

This miso salmon recipe is…

Pescatarian, gluten-free, and dairy-free.

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Miso salmon

Easy Miso Salmon

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner. 


  • 1 to 1 1/2 pounds high quality skin-on salmon fillets, wild caught if possible
  • 2 tablespoons light or yellow miso
  • 2 tablespoons soy sauce (or tamari or coconut aminos)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar (or maple syrup)
  • ¼ teaspoon Sriracha hot sauce
  • ¼ teaspoon kosher salt
  • Optional garnish: Sliced green onions, sesame seeds


  1. Let salmon rest at room temperature for 20 minutes.
  2. Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay). 
  3. Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
  4. Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.
  • Category: Main Dish
  • Method: Broiled
  • Cuisine: Asian inspired
  • Diet: Gluten Free

Keywords: Miso salmon

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About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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  1. Can’t wait to try this one. Always have a hard time finding a way to cook salmon that doesn’t taste fishy (and keep trying to consume it for it’s health benefits). Will definitely try the recommended Coho salmon + the strong Asian-style flavors will be perfect!

    1. Great! Make sure to check for sales at the fish counter rather than frozen. That’s where we usually find the best salmon.

  2. Loved this easy recipe! My family tends not to be big fans of miso, but everyone here enjoyed this salmon. It’s great over rice with some broccoli on the side. Definitely 5 stars!

  3. Just wanted point out that this recipe isn’t gluten free unless you use gluten free soy sauce.

  4. This was a bit too salty for me. Soy sauce already has enough saltiness and doesn’t need extra salt to be added for me. Also maybe swap olive oil for vegetable oil.

  5. Delicious flavor with salmon! I’ve been baking my salmon for years and never thought to broil- turned out so well!

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