Description

This Miso Salmon recipe features tender salmon fillets glazed with a savory and slightly sweet miso marinade, then oven-baked and finished under the broiler for a beautifully caramelized top. It’s a flavorful, easy-to-make dish combining umami-rich miso paste with brown sugar, soy sauce, and sesame oil, garnished with toasted sesame seeds and fresh green onions for a deliciously satisfying dinner option.

Ingredients

Salmon and Garnish

4 salmon fillets
1 teaspoon toasted sesame seeds
Chopped green onion/scallion

Miso Glaze

3 tablespoons miso paste
1-2 tablespoons brown sugar
1 tablespoon soy sauce
½ tablespoon sesame oil
1½ tablespoons rice vinegar

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 400°F (200°C). Position an oven rack in the center and line a baking sheet with foil or parchment paper to ensure easy cleanup.
Make the Miso Glaze: In a small bowl, whisk together the miso paste, brown sugar, soy sauce, sesame oil, and rice vinegar until smooth and well combined. Taste and adjust sweetness by adding more brown sugar if desired.
Bake the Salmon: Place the salmon fillets skin-side down on the prepared baking sheet. Generously brush the top of each fillet with the miso glaze, reserving some glaze for later. Bake in the preheated oven for 6-8 minutes, allowing the salmon to cook gently.
Broil to Finish: Switch the oven setting to broil on high. Brush the salmon fillets with the remaining miso glaze and broil for an additional 4-6 minutes. Watch closely to ensure the glaze caramelizes and chars slightly on top without burning.
Serve: Remove the salmon once the internal temperature reaches 120–125°F for medium doneness or 130°F for well-done but still moist salmon. Garnish with toasted sesame seeds and chopped green onions before serving.

Notes

For best results, use fresh salmon fillets about 6 ounces each.
Adjust sweetness of the glaze to your preference by varying the amount of brown sugar.
Use a meat thermometer to check doneness precisely for perfectly cooked salmon.
Serve with steamed rice and sautéed vegetables for a balanced meal.
Leftover salmon can be refrigerated for up to 2 days and gently reheated.