The Best Easy Miso Salmon Recipe 味噌サーモンの作り方

Ingredients

• 2 tbsp White Miso Paste (smooth, preferably shiro miso)
• 1 tbsp Soy Sauce (regular or low‑sodium)
• 1 tbsp Mirin (sweet Japanese rice wine)
• 1 tbsp Sake (Japanese rice wine, optional if unavailable)
• 0.25 tsp Toasted Sesame Oil (adds nutty aroma)
• 12 oz Salmon Fillet, Skin‑On (cut into two 6‑oz portions; skin side up for marinating, skin side down for cooking)
• 1 tsp Vegetable Oil (for greasing the baking sheet)
• 1 tsp White Sesame Seeds (toasted)
• 1 tsp Black Sesame Seeds (toasted)
• 2 tbsp Green Onions (chopped, for garnish)

Instructions

1. Make the Miso Marinade

   In a large mixing bowl combine 2 tbsp white miso, 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, and ¼ tsp toasted sesame oil. Whisk until smooth and no lumps remain.

   Time: PT5M

2. Prepare the Salmon

   If not already portioned, cut the salmon into two 6‑oz pieces. Place the pieces skin‑side up in the bowl and spoon the marinade over each piece, turning to coat both sides evenly.

   Time: PT5M

3. Marinate

   Cover the bowl with plastic wrap and refrigerate for 1–2 hours (up to 3 hours for very thick cuts).

   Time: PT0M

4. Remove Excess Marinade

   After marinating, use an offset spatula or butter knife to gently scrape off any excess glaze from the surface of the salmon; too much will cause burning under the broiler.

   Time: PT2M

5. Preheat the Broiler

   Set the oven to broil on high and let it preheat for about 5 minutes. Position the rack so the salmon will sit about 9 inches below the heating element.

   Time: PT5M

   Temperature: Broil (high)

6. Prepare the Baking Sheet

   Line a baking sheet with aluminum foil and lightly grease it with 1 tsp vegetable oil.

   Time: PT3M

7. Broil the Salmon

   Place the salmon pieces skin‑side down on the prepared sheet. Broil for 10–13 minutes, watching closely; the glaze should turn glossy and the edges slightly caramelized.

   Time: PT12M

   Temperature: Broil (high)

8. Finish and Serve

   Remove the salmon from the oven. Sprinkle toasted white and black sesame seeds and chopped green onions over the top. Serve immediately over ginger‑flavored rice if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g

Ingredient Substitutions

• Instead of White Miso Paste: Red Miso Paste, Tahini (different flavor)
• Instead of Soy Sauce: Tamari (gluten‑free), Coconut Aminos
• Instead of Mirin: Honey diluted with water, Sake with a pinch of sugar
• Instead of Sake: Dry white wine, More mirin
• Instead of Toasted Sesame Oil: Regular sesame oil, Olive oil (different flavor)
• Instead of Salmon Fillet, Skin‑On: Arctic char, Trout
• Instead of Vegetable Oil: Canola oil, Olive oil
• Instead of White Sesame Seeds: Black sesame seeds
• Instead of Black Sesame Seeds: White sesame seeds
• Instead of Green Onions: Chives, Scallions

Equipment Needed

• Large Mixing Bowl
• Whisk
• Sharp Knife
• Offset Spatula or Butter Knife
• Baking Sheet
• Aluminum Foil
• Oil Brush or Spray (optional)
• Oven with Broil Setting
• Timer (optional)

Critical Steps — Do Not Skip

• Whisk the miso mixture until completely smooth to avoid lumps.
• Remove excess glaze before broiling to prevent burning.
• Broil with the salmon about 9 inches from the heating element for even caramelization.

Chef Tips from the Video

• For extra umami, add a pinch of kombu dashi powder to the marinade.
• If you prefer a softer texture, bake at 350°F instead of broiling; the salmon stays juicier but loses some caramelized edge.
• Use a thin metal spatula to lift the salmon off the foil without breaking the delicate flesh.

Troubleshooting

Storage

Refrigerator: Store leftover salmon in an airtight container for up to 3 days.

Freezer: Freeze raw, marinated salmon in a sealed bag for up to 2 months; thaw in the refrigerator before cooking.

Room temperature: Do not leave cooked salmon at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the salmon up to 24 hours in advance; keep it covered in the refrigerator.
• Toast sesame seeds ahead of time and store in an airtight jar.
• Prepare ginger rice while the salmon is marinating to streamline dinner service.

Frequently Asked Questions