Miso Glazed Salmon

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This miso glazed salmon is tender, flaky, and coated in a caramelized Japanese glaze made from white miso paste, mirin, sake, honey, and sesame oil. The glaze takes two minutes to whisk together, the broiler does the rest, and the result is the kind of sticky, sweet-savory salmon you’d order at a Japanese restaurant — except you made it at home with five ingredients.

Prep Time5

Cook Time10

Marinating Time4

Total Time15

Course: Dinner

Cuisine: Japanese

Keyword: broiled miso salmon, Japanese salmon recipe, miso glazed salmon, miso salmon

Servings: servings

Calories: 347kcal

Ingredients

2 tablespoons white miso paste
1 tablespoon mirin
1 tablespoon sake
1 tablespoon honey or sugar
1 teaspoon sesame oil
2 salmon fillets about 6 oz / 170g each, skin-on or skinless

US Customary - Metric

Instructions

Combine white miso paste, mirin, sake, honey, and sesame oil in a small bowl. Whisk until smooth.
2 tablespoons white miso paste, 1 tablespoon mirin, 1 tablespoon sake, 1 tablespoon honey, 1 teaspoon sesame oil
Pat the salmon fillets dry and season with salt and pepper. Place in a shallow dish and coat with the glaze, turning to cover all sides. Cover and refrigerate for at least 30 minutes, ideally 4 hours, or overnight for the best flavor (up to 24 hours).
2 salmon fillets
Preheat the broiler to high. Line a baking sheet with parchment paper. Wipe off most of the excess glaze from the salmon, leaving a thin, even coating. Place skin-side down on the baking sheet. Broil on the middle rack for 9–10 minutes until the glaze is caramelized and the salmon flakes easily. Check at the 7-minute mark.
Plate over jasmine or short-grain rice and garnish with sesame seeds and sliced green onions.

Notes

Marinating: 30 minutes is the minimum, but 4 hours is the sweet spot and overnight (up to 24 hours) gives the best result.
Wipe off excess glaze: A thin, even coating caramelizes beautifully. A thick layer tends to burn before the salmon is cooked through.
Broiler timing: Check at the 7-minute mark. The sweet spot is around 9 minutes on the middle rack, but this varies by broiler and fillet thickness.
Miso options: White miso is ideal — mild and slightly sweet. Yellow miso works but gives a stronger, saltier result. Red miso is the most intense; reduce the amount slightly if using.
Optional soy sauce: Add ¼ teaspoon of soy sauce to the glaze for extra depth. Don’t exceed that — this recipe is intentionally miso-forward.
Other fish: This glaze also works well on cod. Check from the 6-minute mark as cod is typically thinner.
Storage: Cool completely and store in an airtight container in the fridge for up to 2 days.

Nutrition