Miso Salmon Recipe (Baked and Glazed with Extra Sauce)
Miso salmon is a great easy salmon recipe full of sweet, savory, and umami flavors and takes less than 30 minutes. This juicy, flaky salmon is marinated in a miso marinade, baked, and topped with more miso glaze for the most flavor!
After a few disappointing experiences ordering miso salmon at restaurants, I had to create my own recipe that highlights these flavors the best way. I found a way to bring the most flavor to the salmon while still keeping this recipe easy and under 30 minutes.
Miso holds a wonderful umami flavor but it needs to be balanced well with sweetness and tanginess, otherwise all you have is sesame and salt. I’ve tested my miso glaze recipe many (many) times to find the best balance of the flavors.
I also feel like most restaurants and many other recipes just don’t give you enough glaze. Since it’s all about the glaze, I make sure to utilize the marinade and turn it into more glaze to add on top of cooked salmon. As far as marinating time, you can always decide yourself how long you wish to marinate the salmon but I highly recommend between 2 and 8 hours.
How To Make Miso Salmon – Lyuba’s Tips
- Marinating: there is really nothing to the marinade, all you have to go is whisk all the ingredients together. I recommend that you use a gallon-sized zip top bag and make sure to lay it flat after you combine salmon and the marinade. Place it on a large plate and into the refrigerator.
- Time to marinate: I give quite a big range of marinating time because you can do it for as little as 30 minutes and as long as 12 hours. 30 minutes is a quick way to marinate any meat but of course, won’t give you quite as intense flavor. As far as the longest time to marinate meats, 12 hours is the max time because after that, meat tissue starts to break down.
- Baking: once salmon is done marinating, place it skin side down on a parchment paper covered baking sheet. Parchment paper will help salmon not stick to anything. (425ā is the perfect temperature for baking salmon.)
- The glaze: don’t discard the marinade but cook it instead, to turn it into a sauce/glaze for the baked salmon. That’s what I do with my teriyaki salmon, honey ginger salmon, chicken marinade, and just about every other one. It’s easy to turn marinade into sauce or glaze you just have to make sure to COOK it enough! Simmer it gently for 15-20 minutes to make sure it’s slightly reduced and it’s cooked through well.
How to Tell If Salmon Is Cooked?
- The most accurate way would always be to use a thermometer to check the internal temperature. Use a Digital Instant Read Thermometer and get the reading from the center of the thickest part. Salmon is considered done at 145Ā° and it you want it medium to medium-well range, cook it to 125Ā° ā 135Ā°.
- Press on the center. When the meat is cooked through, it will be firm to the touch with the slightest bit of give. If it still feels squishy, give it a few more minutes and check again.
- See if it flakes. If the fish separates easily along these lines, itās cooked!
- Check the opacity. Raw fish is fairly translucent but becomes more opaque when cooked. The inside should still have a slight āshineā to the flesh, while the outside should look completely opaque.
What Sides to Serve?
- Rice and other grains are a great side dish for salmon, you can use coconut rice, plain jasmine or basmati rice, brown rice, wild rice, quinoa, or farro.
- Green vegetables such as simple seared Bok choy, green beans, snap peas, asparagus, broccoli, and zucchini are great choices. Feel free to use other vegetables and simply sautƩ or roast them tossed in oil, salt, and pepper.
Storing and Reheating
- Storing: simply store baked salmon in a food storage container and store the extra glaze in a separate air-tight food storage container. Make sure to store it in the refrigerator for 3-4 days.
- Reheating on the stove: On stovetop add a little oil to the pan, place the salmon into it, cover, and reheat over medium-low heat just until warmed through.
- Reheating in the oven: reheat in the oven at 350Ā°F until warmed through, and use a lined baking sheet for easy cleanup. Only reheat until reheated through or it will over-cook.
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Miso Salmon Recipe
Miso salmon is a great easy salmon recipe full of sweet, savory, and umami flavors and takes less than 30 minutes. This juicy, flaky salmon is marinated in a miso marinade, baked, and topped with more miso glaze for the most flavor!
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Servings: 4
Calories: 480kcal
Ingredients
- 24 oz salmon filets 4-6 oz filets
Miso Marinade and Glaze:
- 1/2 cup miso (white or red)*
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup brown sugar
- 2 tbsp low sodium soy sauce use gluten free if needed
- 2 tbsp oil avocado oil, canola oil, or vegetable oil
- 1 tsp sesame oil optional
Instructions
Marinate:
- Combine all of the miso marinade ingredients together and whisk them well.
- Place the salmon filets into a large gallon zip-top bag (or you can use a large mixing bowl) and pour the miso marinade into it.
- Gently move the salmon around to make sure it is well coated in the marinade, get air out of the bag, and seal. Lay the bag flat on a plate.
- Let the salmon marinate in the refrigerator for anywhere from 30 minutes to 12 hours.
Cooking salmon:
- Preheat the oven to 425ā and line a baking sheet with parchment paper.
- Take salmon out of the marinate and place it skin side down onto the prepared baking sheet.
- Bake salmon filets for 18-20 minutes.
- DON'T discard the marinade, pour the remaining marinade into a sauce pot.
- Bring the marinade to simmer over medium heat, lower the heat to low and let it gently cook for a few minutes. Take off heat.
- When servings, pour some miso glaze over each salmon filet.
Notes
- *Miso – miso is a soybean paste that most often comes in white or red varieties. White miso is a little sweeter and much milder. Red miso is more salty and much bolder flavor.Ā
- Gluten Free Notes – to make this recipe gluten free, use gluten free soy sauce (or tamari or coconut aminos) instead of regular gluten free soy sauce. Remaining ingredients should already be gluten free but double check the packaging.
- Check If Salmon Is Done – Salmon is considered done at 145FĀ° but if you want it medium to medium-well range, cook it to 125FĀ° ā 135FĀ°. Obviously, the higher the temp the more done the fish will be.
You can also press on the center to see how firm it is or flake it to see if it is opaque in the middle.Ā - Storing: simply store salmon in a food storage container and store the extra glaze in a separate air-tight food storage container. Make sure to store it in the refrigerator for 3-4 days.
- Reheating on the stove:Ā On stovetopĀ add a little oil to the pan, place the salmon into it,Ā cover, and reheat overĀ medium-lowĀ heat just until warmed through.
- Reheating in the oven:Ā reheatĀ in the ovenĀ atĀ 350Ā°FĀ until warmed through, and use a lined baking sheet for easy cleanup. Only reheat until reheated through or it will over-cook.
Nutrition
Calories: 480kcal | Carbohydrates: 30g | Protein: 39g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 94mg | Sodium: 1977mg | Potassium: 947mg | Fiber: 2g | Sugar: 19g | Vitamin A: 98IU | Calcium: 54mg | Iron: 3mg
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All images and text Ā©Lyubov Brooke for Ā©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This is my new favorite salmon recipe! It was so so good!
I am so glad you liked it, Lora!