Miso Salmon

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There are some dishes that look fancy but are secretly incredibly simple to make at home. Miso salmon is one of them. The moment that sweet–savory glaze hits the hot oven and starts caramelising around the edges, you’ll know exactly why this dish has become an international favourite.

I’ve cooked miso salmon for years because it’s fast, healthy, full of umami and absolutely perfect for weeknight cooking. It’s also a great example of how a few well-chosen ingredients - miso, sake, mirin, soy - can transform something simple like a salmon fillet into a restaurant-quality meal.

In this post, I’ll walk you through everything you need to know: what miso salmon actually is, where it comes from, how to make it at home, top tips to nail it every time, useful equipment, storage and reheating instructions, plus a full FAQ section to keep things easy in the kitchen.

Miso salmon served on a bed of fried rice.

What is Miso Salmon?

Miso salmon is a Japanese-inspired dish in which salmon fillets are marinated in a mixture of miso paste, mirin, soy sauce, sake and a touch of sugar or honey. The marinade coats the salmon in deep umami flavour and caramelises beautifully when baked or grilled.

You’ve probably seen versions of this dish in Japanese restaurants, modern fusion spots or high-end restaurants. It’s particularly well known thanks to its popularity in the U.S., where miso glazed black cod (made famous by Nobu) inspired home cooks to play with similar marinades on more accessible fish like salmon.

What makes miso salmon so tasty is the balance of flavours:

Sweetness from mirin or sugar
Saltiness from miso and soy
Umami from fermented soybeans
A gentle sharpness from sake
Richness from the salmon itself

The result is tender, flaky fish with a glossy, savoury glaze - absolutely amazing.

A Brief History of Miso Salmon

To understand miso salmon, we need to go back to the star ingredient: miso.

Miso paste has been produced in Japan for over a thousand years, originally derived from Chinese fermented bean pastes. Over time, different regions in Japan developed their own variations — white miso (shiro), red miso (aka) and mixed miso (awase). Miso became a fundamental seasoning, used in soups, pickling, grilling and stewing.

The idea of marinating fish in miso comes from a traditional Japanese method called saikyo yaki. It’s typically made with white miso, sugar and sake and used to preserve and sweeten fish. This is the origin of dishes like miso cod or miso black cod.

Salmon, while eaten in Japan, became much more widely used in miso marinades outside Japan, especially in Western restaurants. Chefs adapted the sweet miso glaze for salmon fillets and the dish spread quickly because salmon is affordable, widely available and holds up beautifully to high-heat cooking.

Today, miso salmon is a staple in Asian-fusion restaurants and home kitchens.

Ingredients

As recipes go, they don't come much easier than this. You don't need a lot of ingredients to make miso salmon. You can prepare the marinade up to a week in advance and store it in the fridge if more convenient. The ingredient measurements are listed in the printable recipe card at the bottom of this page.

See recipe card for quantities.

White miso paste
Soy sauce
Mirin
Sake
Honey or sugar
Sesame oil
Garlic
Ginger
Salmon fillets, skin on
Sesame seeds
Spring onions (scallions)

Step by step photos

Check out my step by step photos and see for yourself how easy it is to prepare and cook miso salmon at home. You will find ingredient measures and the full method in the printable recipe card at the bottom of this page.

the marinade ingredients whisked together in a bowl.

Step 1: In a bowl, whisk together the miso paste, soy sauce, mirin, sake, honey, sesame oil, garlic and ginger. It should be thick but spreadable; add a splash of water if needed.

The salmon marinating in the miso marinade.

Step 2: Place your salmon fillets in a shallow dish or resealable bag. Spoon the marinade over the fish, making sure each piece is fully coated. Leave to marinate for at least 30 minutes, though 2–4 hours in the fridge is ideal for deeper flavour.

The salmon on a baking sheet, ready for the oven.

Step 3: Heat the oven to 200°C (fan 180°C). Place the salmon on a lined baking tray, skin side down. Bake for 10–12 minutes or until the salmon is just cooked and the glaze is caramelised.

The cooked miso salmon on a bed of rice, garnished with sesame seeds and spring onions.

Step 4: Sprinkle with sesame seeds and sliced spring onions.

Step 5: Serve with steamed or fried rice, pak choi, noodles or even a simple salad. The glaze pairs beautifully with almost anything.

Useful Equipment

You don’t need much for this recipe, but a few pieces of kit will make the process easier:

1. Small Mixing Bowl: For whisking the marinade.

2. Whisk or Fork: To blend the miso smoothly. Miso can be thick and difficult to work with if not whisked.

3. Baking Tray or Grill Tray: Lined with foil or baking paper for easy cleanup.

4. Brush or Spoon: To coat the salmon evenly in the glaze.

5. Fridge-safe Container: If marinating for several hours.

Storage and Reheating

Miso salmon is best fresh, but leftovers can still be delicious.

Storing:

Store cooked miso salmon in an airtight container in the fridge for up to 2 days.
Do not freeze cooked miso salmon — the glaze becomes grainy and the fish dries out.
You can freeze raw salmon pre-marinated for up to 2 months. Thaw fully before cooking.

Reheating

To keep it moist follow one of these reheating methods:

Oven:

Heat at 160°C for 8–10 minutes, loosely covered with foil.

Air Fryer:

160°C for 4–5 minutes.

Microwave:

Use low power (30–40%) in short bursts.
Cover with a damp paper towel to prevent drying.

Avoid high heat. Miso burns and salmon overcooks quickly.

Top Tip

Don't over marinate: Salmon is delicate. More than 12 hours in a salty marinade can make it too soft.

FAQ

Can you use red miso instead of white miso?

I don't recommend using red or mixed miso for this recipe. Both are too salty for salmon. Stick to white miso or if you must, use less of the others.

How long should you marinate the salmon?

Although I have seen some advise otherwise, I do not recommend marinating the salmon for longer than 4 hours. More than that and it could turn mushy. I know from experience!

Can you cook miso salmon in an air fryer?

You bet! I do this often as air fryers are more economical and convenient than ovens. Cook at 200°C/400°F for 8 to 10 minutes. Keep an eye on the glaze so it doesn’t burn.

Can you make the marinade ahead of time?

Yes. It will keep in the fridge for up to a week and actually gets better with time.

Can you use skinless salmon for this miso salmon recipe?

You can, but it’s easier to overcook and it won’t caramelise quite as well. Skin-on is best.

Final Thoughts

Miso salmon is one of those dishes that packs in loads of flavour without needing loads of ingredients. It’s quick enough for busy weeknights but impressive enough to serve to guests. Once you try it, you’ll see just how easy it is to make restaurant-quality salmon at home.

This recipe gives you that classic sweet–salty glaze, a tender flaking interior and the unmistakable umami depth that only miso can bring. With the right balance and a bit of high-heat caramelisation, you’ll have a dish your family will ask for again and again.

Looking for other delicious Japanese main course recipes?

Pairing

You will love miso salmon with one or all of these...

Have you tried this miso salmon recipe?

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Yield: 4

This recipe for miso salmon could not be easier. It's the perfect dish for treating and impressing friends and family. It also happens to be the perfect weekday meal as it can be thrown together so quickly.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

FOR THE MARINADE
3 tbsp white miso paste (or mixed miso)
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sake (optional but recommended)
1 tbsp honey or sugar
1 tsp sesame oil
1 clove garlic, grated
1 tsp grated ginger
FOR THE SALMON
4 salmon fillets, skin on
1 tbsp oil (for baking tray if needed)
Sesame seeds, to garnish
Spring onions, finely sliced, to garnish

Instructions

In a bowl, whisk together the miso paste, soy sauce, mirin, sake, honey, sesame oil, garlic and ginger. It should be thick but spreadable; add a splash of water if needed.
Place your salmon fillets in a shallow dish or resealable bag. Spoon the marinade over the fish, making sure each piece is fully coated. Leave to marinate for at least 30 minutes, though 2–12 hours in the fridge is ideal for deeper flavour.
Heat the oven to 200°C (fan 180°C). Place the salmon on a lined baking tray, skin side down. Bake for 10–12 minutes or until the salmon is just cooked and the glaze is caramelised.
If not caramelised to your liking, you can place the fish under a hot grill (broiler) for a couple of minutes but watch it carefully so that you don’t overcook the salmon. (See notes for grilling/Broiling instructions.
Sprinkle with sesame seeds and sliced spring onions.
Serve with steamed or fried rice, pak choi, noodles or even a simple salad. The glaze pairs beautifully with almost anything.

Notes

You can also grill (broil) your miso salmon:

Preheat the grill to high. Place salmon on a foil-lined tray. Grill for 6–8 minutes, watching closely so the glaze doesn’t burn. You want the edges slightly charred and sticky.