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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.

Healthy miso salmon on a black plate

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.

A plate with salmon, rice, and snap peas

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.

Fish fillets in a baking dish

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!

Market Swap

I used individual salmon fillets for this recipe, but you could try cooking 1 large portion of miso salmon if you prefer. See my Baked Salmon Temperature Guide for tips on how long to bake a large piece of salmon.

The Directions

Four fillets of raw fish in a baking dish
  1. Pat the Salmon Dry. Place in a dish.
Sauce in a ramekin
  1. Make the Miso Marinade. Whisk the ingredients together.
Four salmon fillets for making miso salmon
  1. Brush Half the Glaze over the Salmon. Let sit at room temperature for 15 minutes or refrigerate for up to 12 hours.
  2. Bake for 7 minutes. 400 degrees F is the perfect temperature for baking salmon.
  3. Brush with More Glaze. This doubles down on the honey miso flavor.
  4. 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. 

Meal Prep Tip

Up to 12 hours in advance, prepare the recipe through Step 2. Cover and refrigerate the marinated salmon until you’re ready to finish the recipe.

Miso salmon on a black plate with rice

Leftover Ideas

Use leftover salmon to make a healthy and hearty bowl. Try swapping the teriyaki salmon in this Teriyaki Salmon Bowl for your leftover miso salmon.

What to Serve with Miso Salmon

Baked miso salmon on a plate with rice and edamame

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.

Miso Salmon

4.87 from 23 votes
Elevate your dinner with easy Miso Salmon! Miso, honey and soy sauce create the perfect balance of sweet and savory. Great for weeknights or special occasions.

Prep: 5 minutes
Cook: 15 minutes
Total: 35 minutes

Servings: 4 servings


  • 4 (6-ounce) skin-on salmon fillets about 1-inch thick
  • 1 tablespoon honey or pure maple syrup
  • 1 tablespoon white or brown miso
  • 1 tablespoon rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon minced ginger
  • 1/4 teaspoon red pepper flakes optional
  • Chopped green onion or cilantro for serving
  • Toasted sesame seeds optional, for serving
  • Cooked brown rice optional, for serving


  • Preheat the oven to 400°F. Line a 9×13-inch casserole dish with parchment paper or foil. Pat the salmon fillets dry, then place in the dish skin-side down.
  • In a small bowl, whisk together the maple syrup, miso, vinegar, soy sauce, ginger, and red pepper flakes.
  • Spoon or carefully pour half of the mixture on top of the salmon, brushing to evenly coat the tops. Let sit at room temperature for at least 15 minutes, or marinate for up to 12 hours (if refrigerating, let the salmon stand at room temperature for 15 minutes prior to cooking).
  • Bake the miso salmon for 7 minutes. Remove from the oven, and brush with the remaining marinade. Return the pan to the oven and continue cooking for 6 to 8 minutes more, or until the salmon is opaque and cooked through, and the fish registers 140°F on an instant read thermometer (fish is considered cooked at 145°F, but its temperature will rise as it rests; do not overcook or the fish will be dry). Let the salmon rest for 5 minutes, then serve warm with a sprinkle of chopped green onion or cilantro, sesame seeds, and rice as desired.



  • TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days.
  • TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350°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. 


Serving: 1(of 4)Calories: 271kcalCarbohydrates: 6gProtein: 35gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 94mgPotassium: 869mgFiber: 1gSugar: 5gVitamin A: 109IUVitamin C: 1mgCalcium: 25mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This is a wonderful recipe! So happy to have found it. Very easy to make and the miso adds so much to the flavour. Also I really liked the addition of the red pepper flakes. They added just enough spice without overwhelming the salmon. The fish was perfectly cooked, and together with rice and veggies it makes a great dinner. I would like to know if I could substitute the salmon with other fish, such as trout?5 stars

    1. Hi Bob! So glad you enjoyed the recipe! Thank you for this kind review! You probably could, it’s just not something I have tried myself. If you decide to experiment, I’d love to know how it turns out!!

  2. Delicious recipe. It is excellent baked but my family really loves this marinade for grilling salmon. We’ve also tried it on chicken and it came out excellent! Would absolutely recommend making it.5 stars

  3. It’s my 3rd time making this today – thank you for sharing such an easy recipe for a wholesome weeknight dinner.5 stars

  4. Delicious recipe! Just made for dinner this evening and I thoroughly enjoyed it. Miso compliments salmon very well! Plus this is super easy to make and the ingredients are very accessible. I served this with brown rice and broccoli. It feels good to have a healthy dinner that can also taste amazing!5 stars

  5. I just made this for my moms birthday and we were both in love with the flavor, perfect level of sweetness. Served with some coconut ginger rice and asparagus. Highly recommend it!5 stars

  6. I made this earlier for my husband and myself. It was perfect! I served it with black beans and cauliflower rice, super healthy!5 stars

  7. This salmon is reminiscent of the miso salmon at our favorite Asian restaurant. Delicious! I never knew that making miso salmon could be so easy. So glad I decided to try this, our new favorite way to prepare salmon!5 stars

  8. This was a perfect recipe; simple, nutritious and fast! Served the salmon with sticky rice and sautéed baby bokchoy, snow peas, carrots and broccoli, with a teriyaki drizzle. My family loved it. I will be adding this recipe to my regular rotation. Thank you!5 stars

  9. Quite tasty. And really quick to pull together. I served it along with spinach salad with almonds and miso dressing and steamed white rice.5 stars

  10. We just had this for dinner, it was very tasty. Made exactly as is but grilled. Perfect with some grilled asparagus!5 stars