The most satisfying and simple Miso Glazed Salmon. A quick oven broil produces moist, buttery salmon that flakes away easily into big chunks. An easy, 5-minute glaze with Miso and Maple Syrup makes for a super appealing flavor profile. A weeknight dinner option that’s fast, healthy, exciting, and delicious! YUM!
Miso Glazed Salmon
Salmon is a dinnertime staple in my home — healthy, delicious, and quick. There’s so much to love about this rich, oily fish that’s full of good fats, antioxidants, and protein.
While I love Spicy Asian Glazed Salmon with Sambal Oelek, Miso Glazed Salmon is my favorite non-spicy salmon recipe. An Asian-inspired marinade with salty miso paste and sweet maple syrup pairs well with salmon. A salty-sweet combo that’s incredibly delicious and easy to put together.
As a bonus, Miso Glazed Salmon doesn’t require long marination. Instead, it depends on the umami-rich, fermented power of miso paste that soaks into the salmon to provide deep flavor. An extra brush of reserved glaze at the end — right before serving — provides extra lusciousness that’s appealingly shiny and glossy.
Why Broiled Salmon?
Broiling food involves a change in heat source — from the bottom of the oven to the top. Instead of all-around heat, there’s concentrated, intense heat that comes down from the top. Commonly used to crisp up food and melt cheese, the oven broiler is also a great way to cook up Miso Glazed Salmon.
Broiling is the superior way to cook salmon (better than baking or roasting) for so many reasons!
- Cooks quickly — while staying moist and juicy. Only 6-8 minutes in total!
- No mess! A sheet pan avoids the mess and splatter left behind from pan-frying on the stovetop.
- Lots of flavor. Broiled salmon caramelizes and browns beautifully — imparting lots of flavor in the process.
*The only word of caution — watch carefully so the salmon doesn’t burn or overcook.
- Salmon. Rich, buttery, and full of omega-3 fatty acids and vitamin B12 — salmon is such an easy and delicious weeknight staple. A superfood that’s full of good fats, protein, and antioxidants — it’s also very kid friendly and accessible in most grocery stores. Use salmon fillets so that all the corners get browned and crisp.
- Miso paste. Japanese fermented soybean paste that’s thick, salty, and full of umami flavor. To complement the salmon, use sweet and mild Shiro or White Miso (affiliate). There are several different brands of Miso paste but I recommend Japanese organic miso if you can find it.
- Maple Syrup. Sweet, caramel-flavored, amber-hued maple syrup adds sweetness and depth of flavor. Use the real kind for the best flavor.
- Mirin/Mirim. Korean or Japanese sweet cooking wine. Can be subbed with sake, Shaoxing wine, rice wine, vermouth, or sherry. Removes the gamey flavor and aroma of salmon.
- Sesame Oil. Nutty, deep aroma and flavor.
- Ginger. Freshly minced ginger adds a gingery, peppery bite. Leave it out if you don’t like ginger.
- Mix marinade together in a bowl.
- Remove 1/4 cup marinade and set aside for later.
- Marinate salmon. Add salmon to the marinade. Gently turn the salmon to coat. *No need for the salmon to marinate any longer — cook immediately.
- Broil salmon. Broil on high heat (500F) for 6-8 minutes, turning the baking sheet about halfway through.
- Brush on additional marinade/glaze.
- Serve with rice and vegetable of choice.
Watch how to make it:
- Prep oven. To ensure a hot oven that broils salmon beautifully: arrange the oven racks 5-6 inches from the heating element at the top. And preheat by broiling on high heat for 10 minutes.
- Do not overcook! For moist, buttery broiled salmon that’s juicy and tender — watch carefully and use a timer. Depending on the thickness, the cook time will be 6-8 minutes. The salmon is ready when the edges are caramelized and a bit charred and the fish is opaque but still moist and shiny on the inside.
- Brush on reserve marinade. Don’t ignore this crucial step! A quick brush with reserved marinade adds extra flavor and a glossy sheen. Brush while the salmon is hot so it soaks up every bit of flavor.
- Line with parchment paper or foil. For easy cleanup and easy removal. The glaze/marinade can be quite sticky and drippy.
Essential Kitchen Tools:
- Sheet Pan. A quality, heavy-duty, rimmed aluminum sheet pan is a great kitchen tool that lasts forever. A good quality one won’t buckle under high heat.
- Silicone Brush. I recommend a silicone pastry brush (affiliate) versus a boar bristle pastry brush — it’s dishwasher safe and you won’t have to worry about stray hairs falling into the food.
For an easy weeknight meal, serve with brown rice, white rice, or Korean Purple Rice with lightly steamed vegetables like broccoli or bok choy.
Is there a non-alcoholic substitute for Mirin?
If you don’t consume alcohol, a good substitute would be apple juice or rice vinegar. The flavor will be tangier. Or, simply leave out the Mirin as it’s a very small amount (1 Tbsp).
Can I cook this in an Air Fryer?
Yes, the Air Fryer is a great tool for cooking salmon. The heat source is at the top, similar to an oven broiler. Since the maximum cooking temperature for Air Fryers is typically 400F (vs 450F/500F for oven broilers), you’ll need to cook for a longer time. I recommend Air Frying at 400F for 8-10 minutes. And make sure to preheat it!
Can I use salmon with the skin?
Yes, you can use salmon with the skin attached. However, the skin will not get crispy. Instead, the skin will act as a moisture-retaining barrier to keep the salmon extra juicy. This is not a crispy salmon skin recipe.
Help! Why does my salmon keep burning?
I’ve tested this salmon recipe several times and it always comes out perfect. However, not every oven is the same.
Some tips to prevent burnt salmon: keep a close eye on the salmon, use a timer, rotate halfway through, and position the oven rack so that it’s not so close (move it further away — 7-8 inches from the heat source rather than 5-6 inches).
More recipes with Miso paste:
Broiled Miso Glazed Salmon
- sheet pan
- silicone pastry brush
- 2 lbs/900 grams salmon, cut into 2-inch segments (for a total of 4 salmon segments)
- 2 Tbsp miso paste
- 2 Tbsp maple syrup
- 1 Tbsp Mirin/Mirim (sweet cooking wine)
- 1 Tbsp sesame oil
- 1/2 tsp ginger (minced)
- Prep oven. Arrange top oven rack so that its 5-6 inches from the heat source at the top. Pre-heat oven by pressing the BROIL function on high heat for 10 minutes.
- Make marinade. In a medium bowl, add miso paste, maple syrup, mirin, sesame oil, and minced ginger. Whisk until smooth. Remove 1/4 cup of the marinade and set aside in a small bowl for later.
- Add salmon. Add salmon segments, one at a time, to the marinade. Turn gently to coat the salmon on both sides. Transfer salmon to a parchment-lined sheet pan. Make sure there's a little space between the salmon pieces.
- Broil salmon. Transfer the sheet pan to the oven and broil for 6-8 minutes, rotating the sheet pan about halfway through. Watch carefully so it doesn't burn! The salmon is cooked when the top is caramelized with charred little bits and the flesh is opaque and flaky, but still moist and slightly shiny on the inside.
- Brush reserved marinade. Remove salmon from the oven and immediately brush on the reserved glaze/marinade to the salmon.
- Serve. Optional: gaarnish with sesame seeds. Serve with rice and steamed veggies of choice. Enjoy!