Miso Salmon is a flavorful and easy dish featuring tender salmon fillets coated in a savory-sweet miso glaze. Made with ingredients like miso paste, sesame oil, mirin, ginger, garlic, and a touch of sweetness, this miso-glazed salmon delivers the perfect balance of umami, salty, and slightly sweet flavors.
Do you love salmon but bored with your regular recipes? Then try our Tuscan Salmon, a real restaurant-quality dish, or our Everything Bagel Salmon, served on a large salad inspired by bagels and cream cheese. And for a change up for salmon try our Honey-Garlic Steelhead Trout.
Miso is a traditional Japanese seasoning made from fermented soybeans, salt, and a grain like rice or barley. It comes in the form of a thick paste and is known for its deep, savory umami flavor.
Why I Love This Recipe
- Love trying new salmon recipes
- Adore using miso (white) for its umami flavors
- Easy for any night
- Even company worthy
- Salmon is fast and easy to cook
Helpful Items for This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
White Miso Paste, Specialty Imported Food, 35.2-Ounce Package
HexClad Hybrid Nonstick 12-Inch Frying Pan with Tempered Glass Lid
Certified Nylon Fish Spatula, Slotted Egg Turner for Nonstick Cookware
Ingredients for Miso Salmon
Ingredients
Salmon fillets – Find nice fresh, not farmed salmon, if possible. It really does make a difference in flavor.
Salt and pepper – To taste.
Unsalted butter – Softened to room temperature.
White miso paste – White miso (shiro miso) is mild and slightly sweet and goes very well with salmon. But you can also use mixed (awase) or red miso for a greater depth and saltiness – just reduce the amount slightly.
Sesame oil – A little goes a long way with sesame oil, but it gives this salmon lots of wonderful flavor.
Mirin – This is a traditional Japanese cooking wine that is slightly sweet and commonly used in sauces, marinades, and glazes. It’s a key ingredient in many Japanese dishes and helps add depth, balance, and a subtle sweetness.
Brown sugar – Just a hint of sweet is all you need, and the molasses in the brown sugar works well.
Garlic cloves – This needs to be minced and again adds lots of flavor.
Fresh ginger – You can grate your own fresh or use jarred.
Fresh lemon juice – I recommend fresh-squeezed lemon.
Olive oil – Use extra virgin, but it doesn’t have to be an expensive one.
Green onions – Thinly sliced, for garnish.
Sesame seeds – These are for garnish; you can use regular or black sesame seeds.
How to Make Miso Salmon
In a medium bowl, mash together the softened butter, miso paste, sesame oil, mirin, brown sugar, garlic, ginger, and lemon juice until well combined. The mixture may look slightly curdled, but it will smooth out once heated.
Pat salmon fillets dry using paper towels and season lightly with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side up and cook for 4-5 minutes, until lightly golden. Flip and cook for another 3 minutes.
Reduce the heat slightly, spread the miso butter over the salmon fillets, and cover with the lid. Cook for another 2-3 minutes, until just cooked through and the flesh is flaky. The internal temperature should reach 145°F (63°C).
Spoon any remaining miso butter from the pan on top and garnish with green onions and sesame seeds. Serve salmon with rice and steamed greens – broccoli, edamame, green beans, or baby bok choy all pair beautifully.
Recipe Pro Tips
- Make sure butter is very soft! If it’s too firm, you will have difficulty combining it well with miso and other ingredients.
- Watch carefully to avoid overcooking salmon. This fish cooks quickly – it’s done when the flesh flakes easily with a fork and is just opaque in the center.
- Leftover salmon can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or in the microwave at low power to avoid drying out the fish.
- I don’t recommend freezing this dish. The miso butter can separate once thawed, and the salmon won’t have the same tender texture.
- You can use miso butter for more than just salmon – try melting it over roasted vegetables, stir it into noodles or rice, or use it as a marinade for chicken, tofu, or other proteins.
HAVE A HANKERING FOR SEAFOOD?
We love fish and seafood, and here are some more of our favorites. It is the perfect time to lighten things up in the spring and summer.
Pin it HERE!!
Pin it HERE!!
Miso Salmon Recipe
Ingredients
- 4 6 oz. / 170g each salmon fillets
- Salt and pepper to taste
- 3 tablespoons unsalted butter softened to room temperature
- 3 tablespoons white miso paste
- 1 teaspoon sesame oil
- 1 tablespoon mirin
- 1 tablespoon brown sugar
- 2 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 2 teaspoons fresh lemon juice
- 1 tablespoon olive oil
- green onions thinly sliced, for garnish
- Sesame seeds for garnish
Instructions
- Pat salmon fillets dry using paper towels and season lightly with salt and pepper.
- In a medium bowl, mash together the softened butter, miso paste, sesame oil, mirin, brown sugar, garlic, ginger, and lemon juice until well combined. The mixture may look slightly curdled, but it will smooth out once heated.
- Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side up and cook for 4-5 minutes, until lightly golden. Flip and cook for another 3 minutes.
- Reduce the heat slightly, spread the miso butter over the salmon fillets, and cover with the lid. Cook for another 2-3 minutes, until just cooked through and the flesh is flaky. The internal temperature should reach 145°F (63°C).
- Spoon any remaining miso butter from the pan on top and garnish with green onions and sesame seeds. Serve salmon with rice and steamed greens – broccoli, edamame, green beans, or baby bok choy all pair beautifully.
Let us know what you think!
We’d love to know what you and your family think! Make sure to leave a review below and follow us on your favorite social network!