Miso Salmon

I’m obsessed with this Broiled Miso Salmon, it’s perfectly charred on the edges with crispy skin and the sweet miso marinade is delicious!

Miso Salmon

When I go out for Japanese, I love ordering Miso salmon, a popular Japanese dish that combines the rich flavors of miso paste with the delicate taste of salmon. But when I’m craving it at home, I whip up this Miso Salmon which I’ve been making for years! The salmon fillets are marinated with a mixture of miso, mirin, garlic and ginger overnight, before broiling the fish. I serve it with Asian chopped salad but this is also great with hot steamed rice, edamame fried rice, quinoa or even cauliflower fried rice.

Ingredients for Miso Salmon

• Fish: Skin-on wild salmon fillets, or you can use cod, sea bass, black cod, trout or arctic char.
• Miso Paste: Adds deep umami flavor. I used white miso paste, which you can purchase on amazon, or Asian markets.
• Mirin: Contributes a mild sweetness and helps caramelize the surface during cooking without the need to add sugar like most recipes.
• Aromatics: Garlic and fresh ginger, for flavor.
• Scallion greens or green onions, for garnish. Sesame seeds can also be added.

How To Make Miso Salmon

1. Prepare the Marinade: In a bowl combine miso, mirin, garlic and ginger and mix.
2. Marinate the Salmon: Coat the salmon fillets evenly with the miso marinade. Place them in a dish and refrigerate for at least 6 hours or up to overnight for better for deeper flavor.
3. Preheat the broiler and adjust the racks: Preheat your oven’s broiler second rack from the top.
4. Cook the Salmon: Broil 6-7 minutes, or until fish flakes easily with a fork. Top with scallions.

Variations

• If you don’t want to use salmon filets, substitute with another fish like cod, sea bass, black cod, trout or arctic char.
• Play around with this dish by swapping white miso for red miso.
• A little sesame oil can be added to the marinade if you want a slightly nutty flavor.
• Some people add a little soy sauce to the marinade, I left it out to keep the sodium down. If you want to add it, use 1 tablespoon low sodium soy sauce, coconut aminos or tamari.

What To Serve with Japonese Salmon

• Serve the miso salmon hot, with steamed rice and vegetables for a complete meal.
• If you want to keep it light and low-carb, try it with this Asian chopped salad.
• Or serve it with edamame fried rice, quinoa or even cauliflower fried rice.
• Serve it with stir fry veg of broccolini, carrot and bok choy.

Notes about Miso

Miso, a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (a type of fungus), gives the salmon a deep umami flavor. I use this White miso which will keep for several months in the refrigerator. It’s also great used in soups, salad dressings and marinades.  

Leftovers

Refrigerate leftovers 2 to 3 days. Reheat in the microwave a few minutes.

More Salmon Recipes

• Air Fryer Salmon Bites
• Salmon Patties
• Salmon Skewers
• Cedar Plank Salmon
• Baked Salmon