Miso Glazed Salmon

Miso glazed salmon has the salty-sweet punch that makes regular salmon feel a little underwhelming. The sticky, irresistible flavor of the miso glaze gets me every time.

Miso Glazed Salmon Recipe

Salmon is my autopilot dinner. Toss it in the oven, done. But my baked miso glazed salmon takes it from “Tuesday night” to “I can’t stop picking at it straight from the pan” kind of situation.

The miso marinade doesn’t need hours, just enough time to sink in before the broiler locks it down into a glaze that’s hard to resist. The end result is rich and punchy in a good way. It always feels like more than the usual weeknight routine.

Why I Love This Recipe

• The sticky glaze on top is unmatched.
• Five marinade ingredients that taste like ten.
• Baked miso salmon that’s craveable.
• Good for a quick dinner or when friends are at the table.

Ingredients

A handful of ingredients that bring the salty-sweet flavor to this miso glazed salmon.

• White miso paste — the base of the glaze, mellow and savory.
• Granulated sugar — adds sweetness and helps the glaze caramelize.
• Soy sauce — savory and strong.
• Sesame oil — nutty and rich flavor.
• Ginger paste — gives the marinade a little edge.
• Salmon fillets — four pieces, about six ounces each, perfect for baked miso salmon.

How to Make Miso Glazed Salmon at Home

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the marinade)
  Whisk together the white miso paste, sugar, soy sauce, sesame oil, and ginger paste in a big zip-top bag. Scoop out a quarter cup (60 g) of the miso glaze to save for later, then slide the salmon fillets right in. Seal it up and let the fish hang out in the fridge for about an hour.
• Step Two (bake the salmon)
  When the salmon’s ready, heat the oven to 400°F (200°C) and grease a 9 x 13-inch (23 x 33 cm) baking dish. Lay the fillets in the dish and bake until the baked miso salmon flakes easily with a fork, 10 to 14 minutes depending on thickness.
• Step Three (finish under the broiler)
  Drizzle that reserved miso glaze over the top and run the pan under the broiler. A few minutes is all it takes for the glaze to bubble and caramelize into sticky miso glazed salmon you’ll want to pick at right from the pan.

Recipe Tips

The small details that keep the glaze sticky and the salmon tender:

• Always save some of the miso marinade before adding the fish – that reserved bit is what makes the miso glaze so sticky at the end.
• An hour of marinating is enough – it gives you flavorful miso salmon without overwhelming the fish.
• Skin-on fillets are best for baked salmon since they stay firm while cooking.
• Watch closely under the broiler – that’s how you get caramelized miso glazed salmon instead of burnt edges. That quick finish under high heat reminds me of the way my air fryer salmon bites with lemon garlic butter come together, where the flavor seals in right at the end.
• If glazed fish is your thing, my air fryer maple glazed salmon takes it in a sweet direction that’s just as satisfying.

Storing and Reheating Miso Glazed Salmon

Leftover miso glazed salmon still has plenty of life in it.

• Storage – Keep miso salmon in a sealed container in the fridge for up to 2 days.
• Reheating – Use a low oven at 300°F (150°C) to keep the baked salmon tender. The microwave works in short bursts if you’re in a rush.
• Freezing – Cooked salmon can be frozen for about a month. The miso glaze won’t be as shiny once thawed, but the flavor holds on. If you ever want to cook straight from frozen instead, my air fryer frozen salmon recipe shows how to do it without thawing first.

Frequently Asked Questions

• Can I use a different type of miso paste?
  White miso is my go-to for this glaze. Yellow miso can pinch-hit, but red miso will take the salmon into stronger, saltier territory. If you like bold, go for it.
• Do I really need the broiler step?
  Yes. The oven bakes it through, but the broiler is where the glaze turns sticky and caramelized. That last blast is what makes miso glazed salmon worth making.
• What sides do you serve with miso salmon?
  Most of the time I keep it simple with rice and quick greens. But miso glazed salmon is also great with roasted vegetables or chili garlic noodles.
• Can I make the miso marinade ahead?
  Yep. Whisk it together the night before and stash it in the fridge. When it’s time for dinner, pour it over the fish and let it sit. Instant head start.
• Does this recipe work with frozen salmon?
  Yes, just thaw it completely and pat it dry. The miso glaze sticks better to dry salmon, not icy fillets.
• How do I keep salmon from overcooking?
  Watch the temp closely. I pull mine at 125–130°F (52–54°C), because the broiler time finishes the glaze and brings the salmon to that perfect 130–135°F sweet spot. That’s how you get flaky miso glazed salmon without it drying out.
• What other salmon recipes do you make?
  For a totally different spin, my smoked salmon pasta with lemon dill sauce is an easy salmon dish I make when I want pasta instead of fillets.

More Salmon Dishes Worth Making

When I’m not making miso glazed salmon, these are the ones that end up on the table.

• Perfect Air Fryer Salmon – ready in under ten minutes.
• Spicy Salmon Sushi Bowls with Crispy Rice – all the fun flavors of takeout.

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Print Recipe

5 from 4 votes

Miso Glazed Salmon

With Miso Glazed Salmon, a quick marinade and a blast under the broiler turn simple salmon fillets into a dish that’s rich, savory, and hard to stop eating.

Prep Time10 minutes mins

Cook Time12 minutes mins

Marinate:1 hour hr

Total Time1 hour hr 22 minutes mins

Course: Dinner, Main Course

Cuisine: Asian-inspired

Keyword: baked miso salmon, miso glazed salmon, miso marinade salmon, miso salmon, sticky salmon glaze

Servings: 4

Calories: 437kcal

Author: Cathy Pollak

Equipment

• Ziploc bag For marinating the salmon.
• baking dish 9x13 (23x33). Big emough to hold the fillets.
• measuring cups and spoons For ingredient accuracy.

Ingredients

• ¼ cup (60 g) white miso paste
• ¼ cup (50 g) granulated sugar
• 3 tbsps (45 ml) low-sodium soy sauce
• 1 tbsp (15 ml) sesame oil
• 1 tsp (5 g) ginger paste
• 4 (6 oz / 170 g each) salmon fillets

Instructions

• In a large zip-top bag, whisk together miso paste, sugar, soy sauce, sesame oil, and ginger paste. Remove ¼ cup (60 g) of the marinade and set aside. Add the salmon fillets, seal the bag, and refrigerate for 1 hour.
  ¼ cup (60 g) white miso paste, ¼ cup (50 g) granulated sugar, 3 tbsps (45 ml) low-sodium soy sauce, 1 tbsp (15 ml) sesame oil, 1 tsp (5 g) ginger paste, 4 (6 oz / 170 g each) salmon fillets
• Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13-inch (23 x 33 cm) casserole dish with nonstick spray.
• Transfer the salmon fillets to the prepared dish. Bake for 10 to 14 minutes, or until the fish flakes easily with a fork.
• Pour the reserved marinade over the salmon and place under the broiler for 2 to 3 minutes, until the glaze is caramelized and sticky.

Notes

• Don’t marinate longer than an hour, or the salmon can become too salty.
• Skin-on fillets hold together better while baking.
• Watch closely under the broiler, as the glaze can burn quickly.
• Leftovers keep for 2 days in the fridge and reheat best in a low oven.

 

If you’re making this miso glazed salmon, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Miso Glazed Salmon

Amount Per Serving (170 g)

Calories 437 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 5g31%

Polyunsaturated Fat 6g

Monounsaturated Fat 10g

Cholesterol 85mg28%

Sodium 634mg28%

Potassium 796mg23%

Carbohydrates 10g3%

Sugar 8g9%

Protein 40g80%

Vitamin A 90IU2%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Miso Glazed Salmon? I’d love to hear how it turned out — leave a comment below and let me know.

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