How To Make Miso Glazed Salmon
How To Make MISO GLAZED SALMON is a easy Japanese recipe that serves 2. 320 calories per serving. Recipe by Kevin Kimura on YouTube.
Prep: 36 min | Cook: 9 min | Total: 55 min
Cost: $9.05 total, $4.53 per serving
Ingredients
- 2 pieces Salmon Fillets (about 6 oz each, skin on or off per preference)
- 4 tablespoons Brown Sugar (packed)
- 4 tablespoons Soy Sauce (regular or low‑sodium)
- 4 tablespoons Hot Water (just boiled water, helps dissolve sugar and miso)
- 2 tablespoons Miso Paste (white or yellow miso for a milder flavor; dark miso for richer taste)
- 0.25 cup Green Onions (thinly sliced or chopped, for garnish)
Instructions
Make the glaze
In a mixing bowl combine brown sugar, soy sauce, hot water, and miso paste. Whisk until the sugar and miso are fully dissolved and the mixture is smooth.
Time: PT5M
Prep the garnish
Thinly slice or chop the green onions and set aside in a small bowl.
Time: PT1M
Marinate the salmon
Place the salmon fillets in a shallow dish or a zip‑top bag, pour the glaze over them, and turn to coat evenly. Cover and let marinate at room temperature for about 30 minutes.
Time: PT30M
Preheat the broiler and prepare the pan
While the salmon marinates, line a baking sheet with aluminum foil. Position the oven rack in the center so the glaze cooks evenly without burning.
Time: PT5M
Temperature: Broil
Broil the salmon
Place the marinated salmon fillets on the foil‑lined sheet and broil for 8–10 minutes, or until the fish flakes easily with a fork and the glaze is caramelized but not blackened.
Time: PT9M
Temperature: Broil
Garnish and serve
Remove the salmon from the oven, sprinkle the sliced green onions over the top, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 320
- Protein
- 25 g
- Carbohydrates
- 12 g
- Fat
- 15 g
- Fiber
- 0 g
Dietary info: Pescatarian, Contains soy, Contains gluten (regular soy sauce)
Allergens: Fish, Soy, Wheat (if regular soy sauce is used)
Ingredient Substitutions
- Instead of Salmon Fillets: Trout fillets, Arctic char fillets
- Instead of Brown Sugar: Honey, Maple syrup (use less)
- Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
- Instead of Miso Paste: Soybean paste, Tahini (different flavor)
- Instead of Green Onions: Chives, Scallions
Equipment Needed
- Mixing Bowl
- Whisk or Spoon
- Measuring Spoons
- Knife
- Cutting Board
- Baking Sheet
- Aluminum Foil
- Tongs or Spatula
Critical Steps — Do Not Skip
- Marinating the salmon for the full 30 minutes to develop flavor.
- Keeping the glaze off the pan to prevent burning and smoke.
- Using the center oven rack and watching the broiler closely to avoid over‑caramelization.
Chef Tips from the Video
- Use dark (red) miso for a deeper umami flavor.
- Pat the salmon dry before adding the glaze to help it adhere.
- For extra crispness, finish with a quick squeeze of fresh lemon juice.
Troubleshooting
The glaze burns and turns black.
Reduce broiling time, lower the oven rack, or cover the salmon loosely with foil after the glaze caramelizes.
Salmon is undercooked after the suggested time.
Continue broiling in 1‑minute increments until the flesh flakes easily; internal temperature should reach 145 °F (63 °C).
Salmon sticks to the foil.
Lightly oil the foil or use parchment paper to create a non‑stick surface.
Storage
Refrigerator: Store leftover salmon in an airtight container for up to 2 days.
Freezer: Freezing is not recommended as the glaze texture changes; if needed, freeze for up to 1 month and reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the salmon up to 2 hours ahead; keep refrigerated.
- Prepare the glaze and store in a sealed jar for up to 3 days.
Frequently Asked Questions
What is the cultural significance and history of miso glazed salmon in Japanese cuisine?
Miso, a fermented soybean paste, has been a staple in Japanese cooking for centuries. Glazing fish with miso, sugar, and soy sauce blends sweet and salty flavors that are common in traditional Japanese marinades, especially for seasonal celebrations.
What are the traditional regional variations of miso glazed salmon in Japan?
In the Kansai region, chefs often use white miso for a milder, sweeter glaze, while in the Kanto region darker red miso is favored for a richer, more robust flavor. Some coastal towns add a splash of mirin or sake to the glaze.
How is miso glazed salmon traditionally served in Japanese households?
It is typically served hot, sliced into bite‑size pieces, and accompanied by steamed rice, pickled vegetables (tsukemono), and a bowl of miso soup. The garnish of green onions adds a fresh contrast.
What occasions or celebrations is miso glazed salmon associated with in Japanese culture?
Miso‑glazed fish is popular during New Year’s (Oshogatsu) and other festive gatherings because the sweet glaze symbolizes prosperity and good fortune.
What other Japanese dishes pair well with miso glazed salmon?
Serve it alongside a simple cucumber sunomono salad, steamed edamame, or a side of sautéed bok choy. A bowl of clear dashi broth or miso soup completes the meal.
What are the authentic traditional ingredients for miso glazed salmon versus acceptable substitutes?
Authentic ingredients include Japanese white or red miso, soy sauce, brown sugar, and hot water. Substitutes can be tamari for gluten‑free soy sauce, honey or maple syrup for brown sugar, and a splash of sake or mirin for extra depth.
What are the most common mistakes to avoid when making miso glazed salmon?
Common errors include letting the sugary glaze touch the broiler element (causing smoke), not marinating long enough, and over‑broiling which burns the glaze. Keep the pan clean, marinate for at least 30 minutes, and watch the salmon closely.
Why does this miso glazed salmon recipe use a 30‑minute marination instead of a longer soak?
A 30‑minute marination allows the miso and sugar to penetrate the fish enough for flavor without making the surface too wet, which could cause excessive steaming rather than caramelization under the broiler.
Can I make miso glazed salmon ahead of time and how should I store it?
Yes, you can marinate the salmon up to 2 hours in the refrigerator and keep the cooked salmon in an airtight container for up to 2 days. Reheat gently in a low oven to retain moisture.
What texture and appearance should I look for when the miso glazed salmon is done?
The fish should flake easily with a fork, be opaque throughout, and the glaze should be glossy, slightly caramelized, and not blackened. The edges may have a light crust.
What does the YouTube channel Kevin Kimura specialize in?
The YouTube channel Kevin Kimura focuses on quick, Asian‑inspired home cooking tutorials, emphasizing simple techniques, flavorful marinades, and easy-to‑follow video guides for busy cooks.
How does the YouTube channel Kevin Kimura's approach to Japanese cooking differ from other Japanese cooking channels?
Kevin Kimura blends traditional Japanese flavors with Western kitchen equipment, prioritizing speed (often under 30 minutes) and minimal ingredient lists, whereas many Japanese channels stick to more elaborate, authentic preparations.
Last updated: August 31, 2026
