Daily Cooking Quest

Broiled Spicy Miso Mayo Salmon

Today I have a really quick and healthy salmon dish for you, broiled spicy miso mayo salmon. You will need some salmon fillets (~ 500 gram/1 pound), salt and pepper, mayonnaise, white miso, and Thai sweet chili sauce. This is great dish to prepare when you need to quickly make a tasty meal to feed four in under 15 minutes from start to finish.

Broiled Spicy Miso Mayo Salmon

Fish and Broiler

Fish can be cooked in such a short time. It generally takes under 10 minutes to broil fish with my oven broiler function, unless I happen to buy an exceptionally thick fillet. Most of the times, I even start checking at around 6 minutes since I hate it when my fish overcooked and the meat becomes tough. If you don’t want to use a big oven to broil fish, you can use a toaster oven and it should do the job just as well.

Broiled Spicy Miso Mayo Salmon

Broiled Spicy Miso Mayo Salmon

5.0 from 2 reviews

Author: Anita Jacobson




Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Serves: 4


  • 500 gram (~ 1 lb) salmon fillet(s)
  • salt and pepper
  • 3 tablespoon mayonnaise
  • 1 tablespoon white miso paste
  • 1-2 tablespoon Thai sweet chili sauce


  1. Line a baking sheet with aluminum foil. Preheat oven broiler for at least 3 minutes.
  2. Place salmon fillet(s) on the baking sheet, skin side down, and sprinkle with salt and pepper.
  3. Mix together mayonnaise, white miso paste, and Thai sweet chili sauce. Brush the salmon fillet(s) liberally with the sauce mixture.
  4. Broil until the salmon is fully cooked, about 8-10 minutes depending on the thickness of the fillet.
  5. Serve immediately.


  • Vania says:

    i can imagine, it's delicious..yummi, i love salmon so much

  • Milky says:

    Now I like a recipe site that calls for ingredients I have on hand... and this made me feel like I was really pulling all kinds of random things together from my fridge! I'll be sure to mention if I make any substitutions for a recipe, but this was 100% because I even had white miso hahaha
    As for the salmon, I'm spoiled. My family has some fishers who freeze and send us salmon quite often- the quality is far beyond any seafood section. Unfortunately... I just don't enjoy salmon! The taste is too strong for most dishes, and that also diminishes it's versatility, in my opinion. So I am always on the hunt for interesting way to use salmon! Your blog has so many examples of using it with southeast Asian flavors, I'm just in heaven!
    THIS recipe is SO easy, it's dumb. And it came out so delicious... sweet, mildly spicy, creamy, umami... even my extraordinarily picky mother snuck a piece, and for weeks since has been pestering me about it! Each ingredient contributed to keeping the salmon very most and permeating it with flavor.
    As for cooking, I had a huge filet, so I just coated the whole slab of fish and broiled it- however, I think it needed to be cut into smaller pieces because the thicker end needed more cooking time than suggested- since I didn't want to over-burn the top, I just put it in the oven at 350F for a few more minutes. I was a little wary of the blackened globs, but they didn't give a burned taste at all. Maybe they make it less picturesque, but once you take a bite, you might lick your plate.

    • Anita says:

      Wow, a lovely and super detailed feedback, Milky! I am so envious you have access to fishers to get super fresh salmon. And thanks for sharing your way of cooking the fish further with in the 350F oven. :)

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...