Sweet flaky miso glazed salmon. An easy dinner recipe that is ready in under 30 minutes. Who wouldn't like this delicious Japanese dish?
Miso Glazed Salmon Recipe
This easy-to-make miso glazed salmon recipe is as effortless as it is delicious. My kids absolutely love it on the top of their sushi bowl. They love the miso taste and this baked salmon is a perfect addition to our weekly routine.
- Miso Glazed Salmon Recipe
- Ingredients for miso-glazed salmon
- The homemade miso glaze ingredients
- How to make baked miso glazed salmon
- How long to bake salmon
- How to serve baked miso baked salmon
- How to store baked miso salmon
- Pro Tips
- More weeknight dinners for you to try
- Printable Miso Salmon Recipe & Video
- Miso Glazed Salmon
- More easy salmon recipes
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Ingredients for miso-glazed salmon
- Fresh salmon. You can use any salmon you can find. The best, of course, is the wild-caught sockeye salmon which is not widely available in Australia but I believe is easier to find in US and Canada.
I usually use Australian Atlantic salmon or New Zealand king salmon which we get from our local fish market. I believe the quality of this farmed fish is good because it is raised in the open water and comes with all the health benefits salmon has to offer.
The homemade miso glaze ingredients
Making miso sauce at home is much easier than you might think and it only requires a handful of ingredients, which makes it so much better than any store-bought variety.
- White miso paste. Make sure to choose good quality miso paste, ideally organic or at least NON-GMO.
- Soy sauce. I use organic Tamari sauce to make this miso glaze gluten-free.
- Maple syrup. Real Canadian maple syrup, not the sugary replacement. You can substitute it with coconut sugar or organic brown sugar.
That's it, only three ingredients are needed to make the delicious miso glaze.
See the recipe card below for the full ingredients list.
How to make miso glaze at home:
- Combine all the miso glaze ingredients in a small bowl.
Your homemade miso glaze is done 😉
How to make baked miso glazed salmon
Making this miso salmon recipe couldn't be easier. Let me show you how:
- Preheat the oven to 360'F (180'C)
- Prepare the baking sheet or baking tray by lining it with some parchment paper. This will make the cleaning process much easier and faster.
- Place salmon filets in a large bowl and add the miso glaze. Gently turn the filets around so that everything is coated evenly with the miso mixture. You can leave your salmon to marinate in the fridge for up to 24 hours.
- Arrange the salmon fillets on a baking sheet or baking dish, making sure the salmon pieces don't touch.
- Spread the remaining salmon miso glaze (if any) over the fillets.
- Transfer the salmon to the preheated oven and bake for 15 to 20 minutes. Baking time will vary depending on the size of your salmon. More to this is below.
- Once the salmon is cooked, take it out and serve.
See the full printable miso salmon recipe in the recipe card below or watch the video to see how I make it.
How long to bake salmon
How long to bake salmon will depend on the size and type of salmon you use. Whether it is farm-raised or wild-caught.
- Farm-raised salmon such as Australian Atlantic salmon or New Zealand King salmon are thicker and fattier. They need at least 15-20 minutes depending on their thickness and size.
- Wild-caught salmon is dryer and thinner and will need a much shorter cooking time than farmed salmon. Bake the salmon fillets for 12-15 minutes and check if the salmon is cooked through. It is very easy to overcook wild salmon.
How to serve baked miso baked salmon
As you can see this salmon recipe with miso paste is a keeper, so don't forget to pin it.
How to store baked miso salmon
I don't know how you managed to have any leftovers, but if you do, simply refrigerate the baked salmon in an airtight container for up to 3 days. Cold salmon is delicious and can be used in many different ways. Try adding it to the sushi to make cooked salmon sushi or as the protein for a rice paper roll.
You can also freeze it in a freezer-safe container for up to three months. Defrost it in the fridge overnight. Reheat it in the oven at 360'F (180'C) for 15 minutes and enjoy a delicious quick dinner.
- If you have some time on your hands, let the salmon fillets marinate in the fridge for 30 minutes or for up to 24 hours. Miso-marinated salmon is finger-licking delicious.
- Sprinkle some toasted sesame seeds and green onions for an authentic look.
Printable Miso Salmon Recipe & Video
Miso Glazed Salmon
- Miso Glaze
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce I use Tamari, which is gluten-free
- 2 tablespoons real Canadian maple syrup or substitute with coconut sugar or organic raw sugar.
- 4 salmon fillets approximately 200g (7 ounces) each
- Prehet the oven to 180'C (360'F)
- MAKE THE MISO GLAZE
- In a small mixing bowl or a glass jar combine miso paste, soy sauce and maple syrup. Using a tablespoon, mix well until everything is well combined. Set aside.
- THE SALMON
- Place salmon fillets in a large bowl and add the miso paste. Gently turn the fish pieces around until everything is coated with the glaze.
- Arrange the salmon fillets on a baking dish and spread the remaining miso glaze over the fish using a tablespoon.
- Place the baking dish in the preheated oven and bake the salmon for 15-20 minutes.
- Take the salmon out and serve.