This miso glazed salmon is the kind of recipe you'll make once and add to permanent rotation. A simple five-ingredient miso glaze goes onto the salmon and straight under the broiler - the result is deeply savory, slightly sweet, and caramelized salmon filletss. On the table in under 20 minutes.
What Makes This Miso Glazed Salmon So Good
Miso and salmon are one of those combinations that just works. The saltiness of the miso, the sweetness of the honey, and the umami depth of the soy and fish sauce together create a glaze that caramelizes under the broiler into something extraordinary - sticky, complex, and full of flavor in a way that's hard to achieve with so few ingredients. The broiler is the key here! The intense, direct heat caramelizes the glaze fast while keeping the inside of the salmon tender and just cooked through.
Ingredients You Will Need
Salmon fillets:Â Use skinless fillets of roughly equal thickness so they cook evenly. Fresh salmon works best, but thawed frozen salmon is perfectly fine as long as it's patted completely dry before glazing.
White miso paste:Â The backbone of the glaze. White miso is milder and sweeter than red or brown miso, which makes it ideal for glazing fish. It adds depth and saltiness without overpowering the salmon.Â
Honey:Â Balances the saltiness of the miso and soy sauce and is what gives the glaze its beautiful caramelization under the broiler.
Soy sauce:Â Adds a savory, umami depth that ties the glaze together and enhances the natural flavor of the salmon.
Fish sauce:Â A small amount adds an extra layer of umami and a subtle complexity that takes the glaze from good to great.Â
Olive oil:Â Helps the glaze spread smoothly and evenly over the fish and encourages even browning under the broiler.
Cooking Tips
Pat the salmon completely dry. Moisture on the surface of the fish will prevent the glaze from adhering properly and can cause steaming rather than caramelization under the broiler. A thorough pat with paper towels makes a real difference.
Use a cast iron skillet if you have one. A cast iron skillet retains heat exceptionally well and gives the bottom of the salmon an even cook. It also handles the intense heat of the broiler perfectly. A foil-lined baking sheet works well too if that's what you have.
Preheat the broiler properly. Give the broiler time to reach full temperature before putting the salmon in. A fully preheated broiler gives you fast, even caramelization rather than slow, uneven cooking.
Position the rack at the very top. The closer to the broiler element, the faster the glaze caramelizes and the better the result.Â
Watch it closely. The honey in the glaze means it can go from perfectly caramelized to burnt in a matter of seconds under a hot broiler. Don't walk away, check it every couple of minutes.
Looking for more dinner recipes? Check out this easy-to-make Beef and rice bowl, this Crispy chicken sandwich , these delicious Chipotle chicken drumsticks or these Hot honey chicken wings.
How to Make Miso Glazed Salmon
Make the glaze:Â Whisk together the miso paste, honey, soy sauce, fish sauce, and olive oil in a small bowl until smooth.
Prep the salmon:Â Pat the fillets dry and place on a foil-lined baking sheet or in an oven-proof skillet. Spoon the glaze over each fillet and spread evenly to coat the top and sides.
Broil:Â Place under the preheated broiler on the top rack and broil for 8-10 minutes until the glaze is caramelized and the salmon is cooked through.
Serve:Â Remove from the oven and serve immediately topped with toasted sesame seeds and sliced green onions.
Serving Suggestions
Miso glazed salmon is at home in a lot of different settings. The simplest and most satisfying way to serve it is over steamed jasmine rice with a drizzle of the pan juices and a sprinkle of sesame seeds and green onions. For a more complete bowl, add sliced cucumber, edamame, pickled ginger, or a soft-boiled egg alongside. It also works beautifully over soba noodles dressed with a little sesame oil and soy sauce, or alongside a simple Asian-inspired slaw for something lighter. For a dinner party, it looks stunning served on a bed of wilted baby spinach or pak choi with a wedge of lemon on the side.
Flavor Variations
Spicy:Â Add a teaspoon of sriracha or gochujang to the glaze for a gentle heat that pairs beautifully with the sweetness of the honey and miso.
Ginger and garlic:Â Stir a teaspoon of freshly grated ginger and a small clove of grated garlic into the glaze before applying. It adds a warm, aromatic depth that takes the whole dish in a slightly different direction.
Citrus miso:Â Add the zest of half a lime or orange to the glaze. The citrus lifts the richness of the miso and adds a bright, fresh note that works particularly well in warmer months.
Sesame:Â Stir a teaspoon of sesame oil into the glaze just before applying. It adds a toasty, nutty richness that pairs naturally with the other Asian-inspired flavors.
Storing Tips
Miso glazed salmon is best eaten fresh straight from the oven. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The glaze can be made ahead and kept in the fridge for up to a week, making this an even faster weeknight dinner when you need it.
Recipe
Miso Glazed Salmon
Equipment
- 1 Mixing bowl
- Oven safe skillet or a baking dish
Ingredients
- 4 salmon fillets skinless
- 2 tablespoon white miso paste
- 1 tablespoon honey
- 1 tablespoon soy sauce
- ½ tablespoon fish sauce
- ½ tablespoon olive oil
Instructions
- Preheat the broiler to high and position the oven rack as close to the top as possible.
- In a small bowl, whisk together the miso paste, honey, soy sauce, fish sauce, and olive oil until smooth.
- Pat the salmon fillets dry with paper towels and place them on a baking sheet lined with foil, or in an oven-proof skillet (I use a cast iron skillet). Spoon the glaze over the salmon and spread it evenly to coat the top and sides of each fillet.
- Place under the broiler and broil for 8-10 minutes, depending on the thickness of the fillets, until the glaze is caramelized and the salmon is cooked through. Keep a close eye on it - the honey in the glaze can go from perfectly caramelized to burnt quickly under the broiler.
- Remove from the oven and serve immediately topped with toasted sesame seeds and sliced green onions.
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
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