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Miso-glazed salmon fillet garnished with sesame seeds and sliced green onion, served with steamed white rice and broccolini on a ceramic plate

Delicious Miso Salmon Recipe: Broiled or Baked Perfection

This recipe guides you through preparing delicious miso-glazed salmon, which can be either broiled or baked to perfection. It features skin-on salmon fillets marinated in a savory blend of miso, sake, mirin, soy sauce, and sesame oil, then cooked until tender and flaky.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 2 servings
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 fillets skin-on salmon
  • 2 Tbsp miso
  • 1 Tbsp sake
  • 1 Tbsp mirin
  • 1 Tbsp soy sauce
  • ¼ tsp toasted sesame oil
  • ½ tsp toasted white and black sesame seeds
  • 1 green onion/scallion chopped

Equipment

  • Large bowl or flat tray
  • Fish boning tweezers
  • Knife
  • Baking sheet
  • Aluminum foil / Parchment paper
  • Offset spatula or butter knife
  • Instant-read thermometer / Oven probe

Method
 

Instructions
  1. Note that this recipe requires a marination time of 1–2 hours.
  2. Gather ingredients and prepare salmon fillets by checking and removing any scales or tiny bones.
  3. In a bowl or tray, combine miso, sake, mirin, soy sauce, and toasted sesame oil to create the marinade.
  4. Slice salmon into individual portions if needed, then place them in the marinade with the skin side up.
  5. Spoon marinade over the salmon to coat thoroughly, then cover and refrigerate for 1-2 hours, avoiding overnight marination due to saltiness.
  6. To broil, preheat the broiler to High (550ºF/290ºC) for 5 minutes with a rack 9 inches from the heating element.
  7. Thinly slice green onions diagonally and line a baking sheet with aluminum foil, oiling it to prevent sticking.
  8. Scrape off any excess marinade from the salmon before cooking to prevent burning.
  9. Place salmon skin-side down on the prepared baking sheet.
  10. Broil salmon for 10-13 minutes until it reaches an internal temperature of 125–130°F (52–54ºC) in its thickest part.
  11. Alternatively, preheat the oven to 425°F (220ºC) with a center rack, or 25ºF lower for convection, and line a baking sheet with parchment paper.
  12. Ensure all excess marinade is removed from the salmon to prevent burning when baking.
  13. Place salmon skin side down on the prepared sheet; insert an oven probe into the thickest part, or use an instant-read thermometer.
  14. Bake salmon for 18–20 minutes, or until the thickest part reaches 125–130°F (52–54ºC), accounting for carryover cooking.
  15. Remove salmon when it flakes easily; for an optional charred finish, briefly broil on High for about 3 minutes after underbaking slightly.
  16. Serve the Miso Salmon topped with toasted sesame seeds and sliced green onion, if desired, and enjoy.
  17. For an optional glaze, dilute the leftover marinade with water, simmer for a few minutes, and drizzle over the salmon or reserve for another use.
  18. Store any leftover salmon in an airtight container in the refrigerator for up to 3 days or in the freezer for up to one month.

Notes

Marinate salmon for 1-2 hours; avoid overnight as the miso is very salty. When broiling, adjust rack distance to control heat, not oven temperature. Scrape off excess marinade before cooking to prevent burning. Use an instant-read thermometer for accurate doneness; salmon continues to cook with residual heat. For a charred finish, briefly broil after baking. Leftovers can be refrigerated for 3 days or frozen for a month. An optional glaze can be made by simmering diluted leftover marinade.