Miso Glazed Salmon is a flavor-packed recipe inspired by dishes from favorite restaurants. It’s surprisingly simple to marinate salmon fillets in a miso paste and ginger soy sauce, then bake in the oven to get a perfect flaky texture. Serve up this impressive seafood dish at your next dinner party or date night.
Restaurant-Quality Miso Salmon Recipe
If there was a recipe with salmon, I was making it. (In hindsight my body was probably craving a good bit of healthy fats and omega-3s!)
But it had never occurred to me to make my favorite salmon recipe of all time… the dish that made me fall in love with this hearty fish: a Miso Glazed Salmon!
For over a decade this was the ONLY dish my sister and I would order when going to the Cheesecake Factory. (Which is really saying something considering how enormous their menu is!!)
So when I attempted to recreate this popular dish at home (even PF Chang’s has an incredible one, too!), I was a bit intimidated. But a few simple ingredients and only 20 minutes later, I had the most delicate, delicious, and lick-your-plate-worthy miso salmon, ready to serve up!
While salmon can be prepared in different ways, this method is SO easy, you can make it on a date night or on a busy weeknight for the whole family.
To make this Miso Glazed Salmon recipe you need:
- Salmon. Depending on what is available at your local grocery stores, you can opt for wild-caught or sustainably sourced. One of my favorite salmon types is Verlasso, which is sustainably farm-raised so it still has a good bit of fat while being a healthier option for you. If you can, don’t get a previously frozen salmon. Sockeye salmon is a great option, too.
- Miso paste. You may find several different types of miso paste available. Try to get a red paste for this recipe, which is sometimes called aka miso. This variety is fermented longer than white miso paste, so it has richer color and flavor.
- Garlic. Minced garlic is so important in this recipe. For the best flavor, avoid garlic powder if possible.
- Ginger. Save time by grabbing some fresh ginger paste from the store, or simply mince some yourself at home.
- Soy sauce. Choose a variety that works for your dietary needs. Low sodium soy sauce, Tamari, or coconut aminos can be used interchangeably.
- Vinegar. For the most authentic taste, stick with rice vinegar. However, white cooking vinegar can be subbed.
- Sweetener. Brown sugar or honey are preferred for a rich, caramelized flavor. Maple syrup will work, too.
- Oil. Both avocado oil and olive oil are great options since they have a higher smoke point with a neutral taste.
- Sesame oil. Make sure you grab toasted sesame oil—it has a much deeper and richer flavor.
How to Make Miso Glazed Salmon?
Below, you’ll find the basic steps for making this Miso Glazed Salmon recipe:
Prep the Salmon
First, preheat the oven to 425℉. This step is especially important when you are baking fish!
Leaving the skin on, cut the fillet into 5- to 6-ounce pieces. Keep them as evenly sized as possible so they cook at a similar rate.
Make the Marinade
In a large bowl, mix together the miso paste, garlic, ginger, soy sauce, vinegar, brown sugar, and oils together. You will ultimately marinate the fish in this bowl, so be sure there is plenty of room.
Place the prepared salmon into the bowl with the miso sauce. The skin needs to be up so the flesh is completely submerged into the marinade.
Put the bowl in the fridge and let it rest for at least 30 minutes or up to 2 hours. Don’t marinate it any longer or the meat will begin to break down.
Bake in the Oven
Mist a baking dish or baking sheet with a non-stick cooking spray. Either 7″x10″ or 9″x13″ will work.
After the fish has marinated, place it skin side down in the prepared dish. Make sure to leave at least ½ inch between the pieces.
Using a pastry brush, rub any remaining glaze over the top of the fish.
Cover the baking dish with foil. Bake for 12-14 minutes. Be careful not to place the pan too close to the heating element.
Remove the foil cover and continue baking for another 4-5 minutes, being sure to check for doneness. The cook time will vary based on the thickness of the salmon fillets. They should be a golden brown color and an instant read thermometer in the thickest part of the fish should show 145℉.
Top with sesame seeds and chopped green onions, if desired.
Meal Prep and Storage
- How to prep ahead of time: Make the marinade and sauce a day or two early, if needed.
- How to store: Keep leftover salmon in an airtight container in the refrigerator for up to 3-4 days.
- How to freeze: Place in a freezer-safe airtight container and freeze for up to 3 months.
- How to reheat: To avoid drying out the salmon, warm it back up at a lower temperature. Bake at 275°F, loosely covered in foil, for 7-19 minutes. Or, microwave at reduced power in 30-second intervals until warm.
What is miso?
Miso is a Japanese fermented soybean paste. It is commonly used as a seasoning in many Asian cuisines, especially Japanese cooking. You might find it in miso soup, salad dressing, marinades, or even pickles!
What is miso glaze made of?
Miso glaze is a flavorful mix of miso paste, ginger, garlic, soy sauce, and other seasonings. Depending on where you get it, or what recipe you follow, miso glaze is a delicious base for a variety of dishes.
What does miso glaze taste like?
Most people would describe miso glaze as having a rich and savory flavor with an umami taste. It is perfect for so many proteins, especially fish.
Is miso gluten-free?
Miso, made from beans and fermented rice grain, IS gluten-free. All of the ingredients, namely chickpeas, soy beans, and adzuki beans, are all free of gluten.
The recipe you’ll find below is already low-carb as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Gluten-free: Be sure to use a gluten-free soy sauce.
- Sugar-free: Stick with honey or another natural sweetener instead of brown sugar.
- Whole30: Avoid the honey or sugar altogether.
Expert Tips and Tricks
- Be picky. The type of salmon you choose makes a difference in the flavor of the dish. A mild and somewhat fatty salmon is best.
- They’re not the same. Be sure to get red miso paste, as the different types have drastically different flavors.
- Pay attention. Check on the salmon so it doesn’t overcook and dry out.
- Toasted is best. Sesame oil is not the same as the toasted version, so pay attention to the label.
- Go low and slow. Reheat leftovers at a low temperature to avoid drying it out.
What to Pair with Miso Salmon?
Miso Salmon is a delicious dish that works super well with a variety of side dishes.
Tap stars to rate!
- Preheat the oven to 425℉.
- Cut salmon into four 5 to 6-ounce portions leaving the skin intact.
- Add the miso paste, garlic, ginger, soy sauce, vinegar, brown sugar, and oils together in a large bowl. Add the salmon pieces, flesh-side down and coat completely in the sauce. Marinate for at least 30 minutes or up to 2 hours.
- Place the marinated salmon skin-side down into a 7"x10" or 9"x13"-inch baking dish that has been sprayed with non-stick cooking spray at least ½-inch apart. Brush any remaining marinade over top with a pastry brush.
- Cover the baking dish with foil and bake for 12-14 minutes. Remove the foil and then bake for an additional 4-5 minutes, uncovered.
- Serve immediately with toasted sesame seeds and sliced green onions. Enjoy!
Tap stars to rate!
Nutrition information is automatically calculated, so should only be used as an approximation.