Miso glazed salmon delivers a sweet, salty, umami-rich crust with tender, flaky fish underneath. This simple recipe uses pantry staples for a restaurant-worthy meal in under 30 minutes. The caramelized miso glaze with mirin, ginger, and garlic makes this dish both elegant and approachable.

Why You’ll Love This Miso Glazed Salmon

• Effortless preparation: Minimal hands-on time and easy cleanup.
• Complex, balanced flavor: Salty, sweet, and savory in every bite.
• Versatile main dish: Perfect for weeknights or dinner parties.
• Perfect texture: Sticky glaze with moist, flaky interior.

Ingredients & Tools

• 4 salmon fillets (about 150-180 g each), skin-on or skinless
• 3 tablespoons white miso paste
• 2 tablespoons mirin
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon granulated sugar or honey
• 1 teaspoon freshly grated ginger
• 1 small garlic clove, minced
• 1 teaspoon sesame oil (optional, for extra aroma)
• To garnish: thinly sliced scallions and sesame seeds

Tools: A small bowl, a whisk or fork, a baking sheet, and parchment paper or foil.

Notes: Use good-quality white (shiro) miso for a milder, sweeter glaze. Don’t skip the mirin—it adds depth and sheen.

Nutrition (per serving)

Serves: 4 | Prep Time: 10 minutes (plus 30 minutes marinating) | Cook Time: 12-15 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

• What kind of miso should I use? White miso (shiro miso) is your best bet for this recipe. It’s fermented for a shorter time than red miso, so it’s milder, sweeter, and less salty, which creates a more balanced and delicate glaze that won’t overpower the salmon.
• Can I make this ahead of time? Absolutely! You can whisk the glaze and let the salmon marinate in it for up to 24 hours in the refrigerator. This actually deepens the flavor beautifully. Just remember to bring it to room temperature for about 15 minutes before baking.
• Is the sugar necessary? Yes, a little sweetness is key. It balances the saltiness of the miso and soy sauce and, most importantly, it’s what allows the glaze to caramelize and become sticky and gorgeous under the heat. You can use honey or maple syrup if you prefer.
• What if I don’t have mirin? In a pinch, you can combine 1 ½ tablespoons of dry sherry or even white wine with a ½ teaspoon of sugar. It won’t be exactly the same, but it will provide a similar sweet-tangy note.

How to Make Miso Glazed Salmon

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Freeze cooked salmon in a single layer, then transfer to a freezer bag for up to 1 month.
• Reviving: Reheat in a toaster oven or conventional oven at 300°F until warmed through to preserve texture.

Serving Suggestions

Complementary Dishes

• Steamed Japanese short-grain rice — The fluffy, slightly sticky rice is the perfect neutral base to soak up every last drop of that delicious miso glaze.
• Simple steamed or roasted broccoli — The slight bitterness of the broccoli provides a wonderful contrast to the rich, sweet-salty salmon, making the whole meal feel balanced.
• A crisp cucumber salad with a rice vinegar dressing — The cool, acidic crunch of the cucumber cuts through the richness of the fish and cleanses the palate beautifully between bites.

Drinks

• A dry or off-dry Riesling — The wine’s bright acidity and subtle stone fruit notes complement the umami of the miso without overpowering it.
• Cold Japanese lager or a light ale — The crisp, clean effervescence of a good lager is a classic pairing that refreshes your palate and highlights the savory flavors.
• Green tea, served hot or cold — The slight astringency and grassy notes of sencha or genmaicha tea provide a traditional and very harmonious pairing with the dish.

Something Sweet

• Matcha (green tea) ice cream — The bittersweet, earthy flavor of matcha is a fantastic follow-up to the savory-sweet salmon, creating a sophisticated end to the meal.
• Mochi ice cream — These chewy, sweet treats are fun, light, and offer a variety of flavors that all pair wonderfully after a Japanese-inspired dinner.
• A simple fruit platter with fresh mango and lychee — The bright, tropical sweetness is