Description

This miso glazed salmon is restaurant quality at home! With a sweet and savory glaze, tender flaky fish, and just 20 minutes from start to finish, it’s the perfect easy weeknight dinner that feels special.

Ingredients

For the salmon:

4 salmon fillets (about 6 ounces each), skin on or off based on preference – I usually go skin-on for extra crispiness
Salt and black pepper to taste

For the miso glaze:

3 tablespoons white miso paste – mild and slightly sweet, this is the star of the show
2 tablespoons soy sauce (regular or low-sodium) – use low-sodium if you’re watching salt intake
2 tablespoons honey or brown sugar – honey gives a lovely floral sweetness; brown sugar adds molasses depth
1 tablespoon rice vinegar – brightens everything up beautifully
1 teaspoon sesame oil (optional) – adds a nutty, toasted aroma
2 cloves garlic, minced (optional) – for extra savory punch
1 teaspoon grated fresh ginger (optional) – brings warmth and zing

Optional garnishes:

Sliced green onions
Toasted sesame seeds
Lemon or lime wedges

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Instructions

Step 1: Prepare Your Salmon

Pat the salmon fillets completely dry with paper towels – this helps the glaze stick and prevents steaming. Season both sides lightly with salt and black pepper. Don’t go overboard with the salt since the miso glaze is already savory.

Step 2: Make the Miso Glaze

In a small bowl, whisk together the white miso paste, soy sauce, honey (or brown sugar), rice vinegar, and sesame oil until completely smooth. The miso can be a little stubborn, so whisk vigorously for about 30 seconds.

If you’re using garlic and ginger, stir them in now. The glaze should be thick but pourable, like warm caramel.

Step 3: Glaze the Salmon

Place your salmon fillets on a parchment-lined baking sheet, leaving a little space between each piece. Using a pastry brush or the back of a spoon, generously brush the miso mixture over the tops of the salmon fillets.

Make sure every bit is covered – that’s where all the flavor lives!

Step 4: Bake or Broil

For oven-baked: Preheat your oven to 400°F (200°C). Bake the salmon for 10–12 minutes, until it’s opaque throughout and flakes easily with a fork. The glaze will be bubbly and slightly caramelized.

For broiled: Set your oven to broil on high and position the rack about 6 inches from the heat. Broil for 6–8 minutes, watching carefully. The glaze should caramelize and turn a beautiful golden brown, with slightly charred edges. Keep an eye on it – broilers work fast!

Step 5: Garnish and Serve

Remove the salmon from the oven and let it rest for just a minute. Sprinkle with sliced green onions and toasted sesame seeds, and serve with lemon or lime wedges on the side.

Notes

Choose the right salmon – Look for fillets that are bright pink or orange, with firm flesh and no fishy smell. Wild-caught has more flavor, but farmed salmon works beautifully too.
Room temperature matters – Take your salmon out of the fridge 15 minutes before cooking so it cooks more evenly.
Line your pan – Parchment paper or foil makes cleanup a breeze, especially with that sticky glaze.
Don’t skip the pat-dry step – Moisture is the enemy of caramelization. Dry salmon = better browning.
Taste your glaze first – Miso paste can vary in saltiness, so taste before you brush it on and adjust with more honey if needed.

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Category: Dinner
Method: Baked or Broiled
Cuisine: Japanese-Inspired