0 from 6 votes
Miso Salmon
Make the best Miso Salmon at home with this easy recipe that's made in just 25 minutes! The sweet and salty miso glaze caramelizes over the salmon in the oven for melt-in-your-mouth goodness. It's delicious, easy to make, and I guarantee, this will become your new favorite salmon recipe!
Prep Time
13 mins
Cook Time
13 mins
Total Time
25 mins
Servings: 4 servings
Calories: 330 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 4 tablespoons White miso paste
- 2 tablespoons honey
- 2 tablespoons mirin or rice vinegar
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 4 salmon fillets 6-8 ounces each
Instructions
- Preheat the oven to 425°F.
- Add the miso paste, honey, mirin, soy sauce and sesame oil to a small saucepan on the stove over medium-high heat.
- Simmer the glaze for 5-7 minutes, stirring regularly, until the glaze thickens.
- Set the glaze aside to cool for 5 minutes.
- Place the salmon fillets on a parchment-lined baking sheet.
- Spread the glaze from the pan evenly over the filets of salmon.
- Place the salmon in the oven on the middle rack and cook for 10 minutes.
- Turn the oven from bake to broil on high.
- Cook the salmon for an additional 1-2 minutes under the broiler, or until the glaze begins to bubble and brown on top of the salmon. Always watch the salmon while it's under the broiler to make sure it does not burn.
- Optional: garnish the salmon with sesame seeds and diced green onions before serving.
Cup of Yum
Notes
- Don’t skip the step of broiling the salmon at the end. This is when the glaze will really start to caramelize over the salmon and give it the sticky sweet texture on top.
- Always try to purchase salmon filets that are similar in size. If one piece of salmon is much smaller than the others, you might have to adjust the cooking time for that piece of salmon so that it doesn’t overcook. I recommend adding it to the baking sheet 2 minutes into the cooking time for the other filets.
- This recipe is made with salmon that is 1 inch thick at the thickest part of the filet. If you’re using salmon that’s much thinner, I would recommend taking 2-3 minutes off of the initial 10 minute cook time.
- You do not need to remove the skin on the salmon before cooking it. And I actually don’t recommend it because the skin will keep the salmon moist as it cooks in the oven. The salmon’s flesh will easily peel away from the skin after you cook it. After eating the salmon, you can discard the leftover salmon skin.
- If your oven does not have a broiler, simply continue to bake the salmon for an additional 2-5 minutes, for a total cook time of 12-15 minutes.
- Salmon will turn from a bright orange/red color to an opaque pink as you cook it. For each inch of thickness, you should cook the salmon for 10 minutes. The thickest part of a center-cut salmon filet is generally about 1 inch. If your salmon is thicker or thinner, adjust the cooking time accordingly.
- Salmon should be cooked to an internal temperature of 110°F (for rare) to 145°F (for well done). Remember that the salmon will continue to cook after you remove it from the oven. I recommend removing the salmon when it reaches 5-10 degrees under your desired temperature.
Nutrition Information
Calories
330kcal
(17%)
Carbohydrates
17g
(6%)
Protein
36g
(72%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
4g
Cholesterol
94mg
(31%)
Sodium
864mg
(36%)
Potassium
883mg
(25%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
83mg
(2%)
Vitamin C
0.1mg
(0%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 330
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 864mg | 36% |
| Potassium | 883mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 83mg | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.