Miso Salmon

Elevate your salmon cooking techniques with this sweet and savory Miso Salmon! Succulent salmon pieces baked with a Japanese-inspired miso honey glaze, it’s easy to make and will infuse your dinner with excitment.

Why You’ll Love This Honey Miso Salmon

• Umami-Madness. Miso is an umami-rich ingredient that is common in Asian cooking and (blessedly) now widely available in the U.S. Like other umami-boost ingredients, such as soy sauce, Worcestershire sauce, anchovy, and Parmesan, miso is known for imparting an intense savoriness to recipes.
• Glazed to Perfection. With honey, miso, and ginger, miso glaze tastes sweet, salty, zingy, and savory. For a sweeter version, check out Honey Glazed Salmon.
• Ridiculously Easy. Just brush on the glaze, then bake. It’s simple, oh-so-scrumptious, and a method I often use for salmon recipes.
• Use Up That Miso. Miso can last a long time in your fridge (3 months or more). This recipe is a great way to use it or an excuse to try it out! Try Miso Ramen next!

Still skeptical? The Cheesecake Factory miso salmon is one of their most popular entrées, and that establishment does not mess with its own popularity.

What is Miso?

First things first—what is miso, and what does it taste like.

• Miso is a fermented paste made from soybeans and koji, which is a type of mold (don’t freak out, it’s safe and does not taste spoiled).
• Its texture is thick and similar to that of peanut butter.
• Miso tastes intensely savory, toasty, a little funky (in a good way). It has a salty-sweet richness.
• The best way to think about miso is as a seasoning—it adds a little magic to everything you cook with it.

There are well over 1,000 kinds of miso throughout the world, though the kinds you will find in the U.S. fall into two main categories: white/light miso or dark/red miso.

White miso is mild and lightly sweet. Red miso has the strongest flavor and pungency (typically barley miso falls here). Yellow or brown miso is the middle ground between the white and red varieties. I lean towards the gentler flavor of white miso.

For more umami-rich salmon recipes, check out Soy Ginger Salmon, Teriyaki Salmon, and Salmon Pasta.

How to Make Miso Salmon

The Ingredients

• Salmon. I adore this delicious and nutritious fish. Salmon can stand up to bold flavors like miso.
• Miso. This umami-tastic ingredient adds such deep and complex flavor that you’ll feel like a gourmet chef.
• Honey. A touch of sweetness complements the umami flavors in this dish. The honey also caramelizes during baking, giving the marinade a glaze-like finish (like in this Balsamic Glazed Salmon). You can also use maple syrup (Bourbon Glazed Salmon)
• Rice Vinegar. Adds a sweet acidity.
• Soy SauceSoy sauce and miso are a perfect match. Swap the soy sauce for tamari or coconut aminos if you prefer. I prefer a low-sodium option for less salt.
• Ginger. Ginger gives the dish warmth and adds mild zip.
• Red Pepper Flakes. An optional addition. We love that it adds a little kick!

The Directions

1. Pat the Salmon Dry. Place in a dish.

2. Make the Miso Marinade. Whisk the ingredients together.

3. Brush Half the Glaze over the Salmon. Let sit at room temperature for 15 minutes or refrigerate for up to 12 hours.
4. Bake for 7 minutes. 400 degrees F is the perfect temperature for baking salmon.
5. Brush with More Glaze. This doubles down on the honey miso flavor.
6. Keep Baking Until Cooked. About 6 to 8 minutes more. Garnish with sesame seeds. DIG IN!

Storage Tips

• To Store. Refrigerate baked miso salmon in an airtight storage container for up to 2 days.
• To Reheat. Gently rewarm leftovers in a baking dish (or baking sheet) in the oven at 350 degrees F or in the microwave. 
• To Freeze. Freeze salmon in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Miso Salmon

• Rice. A bed of rice goes well with miso salmon. We love to use Instant Pot Brown Rice, but you can use any kind you have on hand. For an extra special twist, try Homemade Fried Rice. Quinoa would be tasty too.
• Noodles. Vegetable Lo Mein or Asian Noodle Salad would be delicious with this dish.
• Salad. For a fresh, fiber-packed side dish, pair miso salmon with Ramen Salad or Asian Cucumber Salad (the sesame oil in this salad is delightful with miso).
• Veggies. In our house, veggies go with miso salmon every time. Try Roasted Cauliflower, Air Fryer Asparagus, Sautéed Mushrooms, Grilled Eggplant, Air Fryer Broccoli, peas, bok choy, or edamame.

Recommended Tools to Make this Recipe

• Baking Dish. Perfect for making miso salmon recipes.
• Instant Read Thermometer. The best way to know when your salmon is cooked through.
• Basting Brush. What I use to brush the marinade onto the salmon.

Recipe Tips and Tricks

• Use White Miso. It is milder in flavor than dark or red miso, which will overpower the fish.
• Seek Out Good Quality Salmon. Look for a wild-caught, high-quality variety if possible.
• Keep the Skin on the Salmon. This helps the salmon stay moist and deters overcooking.
• Don’t Overcook the Salmon. You’ll know salmon is done when it flakes easily with a fork and registers 140 degrees F on an instant read thermometer; when you let it rest, its temperature will rise to the FDA’s 145 degrees F.
• Try Other Cooking Methods. Use this recipe as a starting point for miso Grilled Salmon, Pan Seared Salmon, or Broiled Salmon.

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