5 Ingredient Miso Salmon
5 Ingredient Miso Salmon 😍 is a easy Japanese recipe that serves 2. 350 calories per serving. Recipe by Takes Two Eggs on YouTube.
Prep: 15 min | Cook: 8 min | Total: 33 min
Cost: $14.30 total, $7.15 per serving
Ingredients
- 2 pieces Salmon Fillet (about 6 oz each, skin on)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 2 tablespoons Sake (Japanese rice wine)
- 3 tablespoons White Miso Paste (smooth, preferably organic)
- 2 tablespoons Brown Sugar (packed)
Instructions
Make the miso glaze
Combine mirin and sake in a small pot and bring to a gentle simmer for about 2 minutes.
Time: PT4M
Temperature: Medium heat
Add miso and sugar
Remove the pot from heat, whisk in white miso paste and brown sugar until the mixture is smooth, then let it cool to room temperature.
Time: PT5M
Marinate the salmon
Place the salmon fillets in a ziplock bag, pour the cooled glaze over them, seal the bag removing excess air, and refrigerate for at least 24 hours.
Time: PT0M
Preheat the broiler
Set your oven to broil and line a baking tray with foil or parchment paper.
Time: PT5M
Temperature: Broil
Broil the salmon
Remove the salmon from the bag, place skin‑side up on the prepared tray, and broil for about 8 minutes until the glaze caramelizes and the fish flakes easily.
Time: PT8M
Temperature: Broil
Serve
Transfer the salmon to plates, optionally garnish with sliced green onions or toasted sesame seeds, and enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 12g
- Fat
- 20g
- Fiber
- 0g
Dietary info: Gluten-Free, Dairy-Free, Pescatarian
Allergens: Fish (salmon), Soy (miso), Alcohol (mirin, sake)
Ingredient Substitutions
- Instead of Salmon Fillet: Trout, Arctic char
- Instead of Mirin: Sake + sugar, Honey diluted with water
- Instead of Sake: Dry white wine, Mirin
- Instead of White Miso Paste: Red miso (stronger flavor), Soy sauce (different flavor)
- Instead of Brown Sugar: White sugar, Coconut sugar
Equipment Needed
- Small Pot
- Whisk (optional)
- Ziplock Bag
- Baking Tray
- Tongs (optional)
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Cool the glaze before marinating to avoid cooking the fish.
- Marinate the salmon for at least 24 hours for deep flavor.
- Broil just until the glaze caramelizes; over‑cooking makes the salmon dry.
Chef Tips from the Video
- Leave the skin on; it becomes crispy under the broiler and adds texture.
- Pat the salmon dry before placing on the tray for a better caramelized finish.
- If you like extra char, finish with a quick torch after broiling.
Troubleshooting
The glaze tastes too salty.
Reduce the amount of miso paste or add a little extra brown sugar to balance the flavor.
Salmon sticks to the baking tray.
Line the tray with foil or parchment paper and lightly oil it before placing the fish.
Storage
Refrigerator: Store leftover cooked salmon in an airtight container for up to 2 days.
Freezer: Freeze raw marinated salmon in a ziplock bag for up to 1 month; thaw in the refrigerator before cooking.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the salmon up to 48 hours for an even deeper flavor.
- Freeze the raw marinated salmon; thaw in the refrigerator before cooking.
- Prepare the miso glaze ahead of time and store it refrigerated for up to 3 days.
Frequently Asked Questions
What is the cultural significance and history of miso‑glazed salmon in Japanese cuisine?
Miso‑glazed salmon, known as "shio‑miso‑yaki," is a modern adaptation of traditional Japanese fish‑marinating techniques that date back to the Edo period, when miso was used to preserve and flavor seafood.
What are traditional regional variations of miso salmon in Japan?
In Hokkaido, salmon is often paired with a richer red miso, while in the Kansai region a lighter white miso is preferred, sometimes mixed with sake and mirin for a sweeter glaze.
How is miso‑glazed salmon traditionally served in Japan?
It is typically served hot, sliced into bite‑size pieces, accompanied by steamed rice, pickled vegetables, and a side of miso soup, making it a balanced home‑cooked meal.
What occasions or celebrations is miso salmon associated with in Japanese culture?
Miso‑marinated fish is popular during New Year’s (Oshogatsu) and other festive gatherings because the sweet‑savory flavor symbolizes prosperity and good fortune.
How does miso‑glazed salmon fit into the broader Japanese cuisine tradition?
It exemplifies the Japanese principle of "umami harmony," combining salty miso, sweet mirin, and the natural richness of salmon, a staple protein in the Japanese diet.
What are the authentic traditional ingredients for miso‑glazed salmon versus acceptable substitutes?
Authentic ingredients are white miso, mirin, sake, and brown sugar. Acceptable substitutes include red miso for a stronger flavor, dry white wine for sake, and honey diluted with water for mirin.
What are the most common mistakes to avoid when making miso‑glazed salmon at home?
Common errors include not cooling the glaze before marinating (which can start cooking the fish), under‑marinating (resulting in a bland glaze), and over‑broiling, which dries out the salmon.
Why does this miso salmon recipe use a 24‑hour marination instead of a shorter time?
A long marination allows the miso and sugars to penetrate the flesh, creating a deeper umami flavor and a tender texture that a quick 30‑minute soak cannot achieve.
How do I know when the miso‑glazed salmon is done cooking under the broiler?
The salmon is done when the glaze is caramelized, the edges are slightly crisp, and the flesh flakes easily with a fork while reaching an internal temperature of 145°F (63°C).
What does the YouTube channel Takes Two Eggs specialize in?
The YouTube channel Takes Two Eggs specializes in quick, approachable home‑cooking videos that focus on simple, ingredient‑light recipes for everyday meals.
What is the cooking philosophy and style of the YouTube channel Takes Two Eggs?
Takes Two Eggs emphasizes minimal‑prep, flavor‑forward dishes using everyday pantry items, with clear step‑by‑step visuals and a friendly, down‑to‑earth presentation style.
Last updated: August 31, 2026
