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Broiled Miso Salmon

Meet your new favorite salmon dish. The sauce has white miso, sake, mirin, soy sauce, and sesame oil. It only takes 30 minutes to marinate and 10 minutes in the oven.
Broil miso salmon, garnished with chopped scallions and toasted sesame seeds.

Broil miso salmon, garnished with chopped scallions and toasted sesame seeds.

Salmon fillets are healthy, delicious, and among my favorite ingredients to cook with when I don’t want to spend a lot of time in the kitchen.

One of my favorite recipes to prepare a quick salmon dish is this broiled miso salmon recipe. The miso sauce is a mix of basic Japanese pantry staples, and it is a great way to incorporate miso paste in dishes other than cooking a pot of miso soup.

Ingredients for broiled miso salmon: salmon fillets with skin on, white miso paste, sake, mirin, soy sauce, and sesame oil.

Ingredients for broiled miso salmon: salmon fillets with skin on, white miso paste, sake, mirin, soy sauce, and sesame oil.

Ingredients for broiled miso salmon

The recipe needs salmon fillets, white miso paste, sake, mirin, soy sauce, and sesame oil.

Choose salmon fillets with skin on

This recipe is best with salmon fillets with skin on since the skin will prevent the fish from sticking to the baking tray after they finish broiling.

Choose white miso paste

You can prepare this dish with red miso paste, but I prefer the milder flavor of white miso paste which matches the salmon better.

Marinate salmon fillets with miso sauce in the fridge for 30-60 minutes.

Marinate salmon fillets with miso sauce in the fridge for 30-60 minutes.

Step-by-step to prepare broiled miso salmon

Start by mixing white miso paste, sake, mirin, soy sauce, and sesame oil to make a miso sauce.

Coat salmon fillets with miso sauce and rest in the fridge for 30 minutes to 1 hour. This is one of those recipes where you don’t want a long marinating time since it will make the dish too salty otherwise.

Set the oven broiler to a high setting and preheat for 3 minutes. Place the oven rack at the top.

Line a baking pan with aluminum foil and arrange salmon fillets with the skin side down. Remove excess marinade from the fillets.

Broil for 8-12 minutes, depending on the thickness of salmon, until the salmon is cooked through and there is a slight charring on the surface.

Serve with steamed white rice. Garnish with chopped scallions and toasted sesame seeds.

Arrange marinated salmon fillets with skin side down on a baking sheet lined with aluminum foil.

Arrange marinated salmon fillets with skin side down on a baking sheet lined with aluminum foil.

FAQs

Q: What can I substitute for sake?
A: You can use Chinese rice wine such as Shaoxing wine, Korean rice wine such as Cheongju, or dry sherry.

Q: What can I substitute for mirin?
A: If you have sake, you can substitute 1 tablespoon mirin with 1 tablespoon sake and 1 teaspoon of sugar.

Q: What can I substitute for soy sauce?
A: You can use tamari, coconut aminos, or liquid aminos.

Broil salmon fillets in the oven for 8-10 minutes until fully cooked and slightly charred.

Broil salmon fillets in the oven for 8-10 minutes until fully cooked and slightly charred.

Broiled Miso Salmon

5.0 from 8 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Print Recipe

Ingredients

  • 1 lb (450 gram) salmon fillets, preferably with skin on
  • Miso sauce
  • 2 tablespoon white miso paste
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • 1/4 teaspoon sesame oil
  • Garnish
  • chopped scallions
  • toasted sesame seeds

Instructions

  1. Mix all ingredients to make the miso sauce.
  2. Coat salmon fillets with miso sauce and rest in the fridge for 30 minutes to 1 hour.
  3. Set the oven broiler to a high setting and preheat for 3 minutes. Place the oven rack at the top.
  4. Line a baking pan with aluminum foil and arrange salmon fillets with the skin side down. Remove excess marinade from the fillets.
  5. Broil for 8-10 minutes, depending on the thickness of salmon, until the salmon is cooked through and there is a slight charring on the surface.
  6. Serve with steamed white rice and garnish with chopped scallions and toasted sesame seeds.
Indonesian Pantry
Indonesian Kitchen

Comments

  • Thalia @ butter and brioche Thalia @ butter and brioche says:

    I am a massive fan of the salty flavour of miso.. and combining it in a marinade is such a delicious idea!

  • Ally @OmNomAlly Ally @OmNomAlly says:

    Miso is one of my favourite flavour pairings with salmon and this photo is making me salivate! Thanks for sharing this recipe, I'm going to have to make miso salmon this week now :D

  • Sisley White Sisley White says:

    This looks so good. I love salmon and this definitely a favourite now.

  • Dannii Dannii says:

    We are huge fans of salmon, and always looking for new ways to enjoy it. This looks delicious, and perfectly cooked.

  • Cate Cate says:

    Miso salmon?? This sounds like the best flavor combo ever. Can't wait to try this!!

  • Michelle Michelle says:

    So simple and delicious! I could eat this salmon every night!

  • Monica Monica says:

    I love how simple and flavorful this is! Salmon is always a go-to for busy nights, and this preparation is just perfect when you really want to amp up the flavor!

  • Milky Milky says:

    I had some very nice king salmon pieces to try this with- and it came out excellent. I had only half the amount of fish on hand, so I halved the marinade with no problem... except that I wanted more!

    I used shaoxing wine and 'mystery' miso (the label doesn't specify red or white); everything else the same. The resulting flavor was very well-balanced, permeating the fish while not over-powering the salmon-ness. A worthy recipe for any salmon!

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