An easy and delicious sheet pan dinner for the whole family: Miso Glazed Salmon. Make a 5-minute sauce with Miso Paste and Maple Syrup. Oven broil for moist, flaky salmon that flakes away easily and no mess. Serve with rice and steamed veggies. Good for busy weeknights — and on the table in 15 minutes. YUM!
What is Miso Glazed Salmon?
Miso Glazed Salmon is a salmon dish with Asian flavors. Easy and delicious, the flavor is inspired by Japanese cooking and comes from a combination of Miso paste, maple syrup, mirin (sweet cooking wine), sesame oil, and ginger. Marinate the salmon. An extra brush of reserved glaze — right before serving — adds extra flavor. So easy and so good!
While I love Spicy Asian Glazed Salmon, Miso Salmon is my favorite non-spicy salmon recipe. Quick and easy, it’s full of flavor and numerous health benefits. For a complete meal, serve with rice and steamed veggies. One of those easy weeknight dinners that everyone loves.
Salmon is a rich, fatty fish full of antioxidants and good for you omega fatty acids. The Miso glaze pairs perfectly with salmon. It removes the fishy smell of salmon while still keeping the fish moist and buttery.
What is Miso Paste?
Miso Paste is a Japanese ingredient made from fermented soybeans. The flavor is salty and savory. It is full of antioxidants and probiotics.
There are different types of miso paste, ranging from mild to strong. The recommended miso paste for this recipe is White Miso, also called Shiro Miso. The flavor is mild and a little sweet. You can also use red miso paste but the flavor will be much stronger.
Look for it at Asian grocery stores in the refrigerated section.
Ingredients:
- Salmon. Rich, buttery, and full of omega-3 fatty acids and vitamin B12 — salmon is an easy and delicious weeknight staple. A superfood that’s full of good fats, protein, and antioxidants. Look for fresh salmon that is firm. 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 Miso Paste or White Miso Paste (affiliate). There are several different kinds of Miso paste. 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.
How to make Miso Salmon:
- Preheat oven. Preheat the oven by turning on the Oven Broil setting for 10 minutes.
- Make Miso sauce. In a medium bowl, add miso paste, mirin, maple syrup, sesame oil, and ginger. Whisk until well combined and there are no lumps.
- Reserve Miso sauce. Remove 1/4 cup of marinade and set aside in a small bowl for later.
- Marinate salmon. Add salmon to the marinade. Gently turn the salmon to coat. *No need for the salmon to marinate any longer — it can be cooked immediately.
- Broil salmon. Transfer salmon to the prepared baking sheet in a single layer with space in between. Broil on high heat (500F) for 6-8 minutes, turning the baking sheet about halfway through.
- Brush reserved Miso sauce. Remove from the oven. While the salmon is still hot, use a silicone brush to brush the reserve miso sauce.
- Serve. Sprinkle with sesame seeds. Transfer to bowls. Serve with rice and steamed vegetables. Enjoy!
PRO Tips:
- 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.
Why Oven Broiling?
In my humble opinion, oven broiling is the best method for cooking fresh salmon. For flaky salmon that is moist and not overcooked!
Broiling provides concentrated heat from the top of the oven. Instead of all-around heat, the intense heat ensures the salmon stays moist and juicy. It also caramelizes the top of the salmon for more flavor. Fast and easy, the cooking process only takes 6-8 minutes. Line a sheet pan with aluminum pan for fast clean up.
*FYI: every oven is different and the cooking time may vary. Watch carefully so the salmon doesn’t burn or overcook.
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.
Serve with:
For an easy weeknight meal, serve with brown rice, jasmine rice, or Korean Purple Rice with lightly steamed vegetables like broccoli, green beans, or bok choy. Stir-fried vegetables are also a nice addition.
Or, punch up the flavors with bright and tangy Spicy Soba Noodle Salad or Wakame Seaweed Salad. An especially delicious combo for the summer.
FAQ
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!
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. Add the salmon skin side down onto the sheet pan. FYI: This is not a crispy salmon skin recipe.
Every oven is different! 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:
Miso Glazed Salmon Recipe (Oven Broiled)
Equipment
- sheet pan
- silicone pastry brush
Ingredients
- 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)
Instructions
- 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!
How many cup of rice for serving?
As much as you would like! I recommend at least 3/4 cup cooked rice.