My miso salmon recipe is not only easy to prep, but it cooks in less than 10 minutes and is absolutely flavor-packed! The salmon marinade comes together in one bowl and can be prepped ahead of time. For these reasons, I can safely say I’ve lost track of how many times I’ve made this recipe–it is utterly foolproof. (You can read through the dozens of positive reader comments below too!)
Keep the marinating time for the salmon to a quick 30 minutes, then broil until the fish is cooked to a perfect medium. This broiled salmon recipe has become so popular that I adapted it into these delicious miso-marinated salmon bites (they’re air-fried!), which I often serve in rice bowls.
Love this recipe? Be sure to try my flaky miso cod next. It’s equally worthy of date night dinners at home and dinner parties alike.
Quick Ingredient Notes
In addition to fresh salmon fillets, you only need a few simple ingredients for the easy miso marinade. You likely already have sugar, sesame oil, and soy sauce (use low-sodium!) on hand. I’ll share my thoughts on which miso paste to use below, but know that this recipe has been tested in every which way and it’s pretty forgiving whether you use mirin or rice vinegar, or fresh ginger instead of grated.
My go to is always white miso paste. Also called shiro miso, it’s the mildest type of miso with the shortest fermentation period. It’s a great entry-level miso that adds a rich umami flavor, without some of the funk that comes from yellow miso or red miso (both have stronger flavors).
How To Make Miso Marinated Salmon
Tips From Making This Dozens Of Times
- Since broiled salmon cooks quickly, let the fillets sit at room temperature for a bit before cooking — this helps them cook evenly.
- Keep in mind that every broiler is a little different. Most broilers are positioned about 3–5 inches from the heating element, but if yours is closer (or farther), it can affect the cook time. Start checking the salmon before the suggested time is up to make sure it doesn’t overcook.
- If you’re using Arctic char or wild salmon instead of Atlantic or farmed salmon, note that those fillets tend to be thinner and will cook even faster. (For more details on salmon varieties, check out my salmon guide.)
- Be sure to remove any excess miso from the salmon before broiling — miso burns easily. Simply wipe off any thick clumps of marinade to prevent it from charring under the high heat.
The biggest tip of all: Avoid setting the parchment on fire! Make sure the parchment lies flat so that it doesn’t touch the heating unit once in the oven. That baby will light up in flames! 😂 You can also swap it with aluminum foil if preferred, I just know that many people prefer to not cook with foil.
Make It A Complete Meal
My forever favorite way to enjoy this glazed salmon is in a rice bowl with blistered shishito peppers with soy sauce or oven-roasted broccoli served right in the bowl. Sometimes I only have energy to steam a bag of frozen edamame, and that’s ok too. 😂
If you’re craving noodles, cook up a package of ramen noodles (just toss the seasoning blend away) or your favorite soba or udon noodles, which is my preference with soy sauce chicken.
For extra heat, drizzle with Sriracha or spicy mayo!
Marinating Overnight
If you’re new to cooking with miso, it can be pretty salty. And if left marinating too long, it will continue to draw moisture out of the salmon. This is why I recommend a shorter marinade period.
Over the last few years, this miso-marinated salmon has become the most popular seafood recipe on Well Seasoned, and for good reason. Be sure to give it a try–and don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review with your feedback! Enjoy!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
More of our favorite salmon recipes!
Tender, Slow Baked Salmon with Compound Butter Tender, Flaky Salmon en Papillote (Salmon in Parchment) Pan Seared Salmon Cakes with Creamy Yogurt Sauce Crispy Pan-Seared Salmon with Lemon Parmesan Sauce 20-Minute Chili & Bourbon Glazed Salmon
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8-Minute Broiled Miso Salmon! (Tender & Flaky)
Video
Equipment
Ingredients
- ¼ cup (60g) white miso paste
- ¼ cup (50g) granulated sugar though maple syrup or honey can be used instead
- ¼ cup (60ml) mirin
- 2 Tbsp (35ml) low-sodium soy sauce or tamari, if gluten-free
- 1 Tbsp (15ml) sesame oil
- 2 tsp ginger paste or fresh chopped ginger
- 4 (6 oz) salmon fillets skin on or off
- Recommended for serving: thinly sliced scallions, black and white sesame seeds, and cilantro
Instructions
- Make the marinade. Place ¼ cup (60g) white miso paste, ¼ cup (50g) granulated sugar, ¼ cup (60ml) mirin, 2 Tbsp (35ml) soy sauce, 1 Tbsp (15ml) sesame oil, and 2 tsp ginger paste in a mixing bowl, then whisk well.
- Marinate the salmon. Place salmon fillets in a large tupperware or in a large Ziplock bag. Reserve 2 Tbsp marinade, then pour the rest on top of the fish. Seal, then marinate for 30 minutes.
- Cook the salmon. When ready, preheat the broiler to high, then coat a sheet of parchment or aluminum foil with cooking spray. If using parchment, make sure it lies flat so that it doesn't touch the heating unit once in the oven. Place the marinated salmon fillets skin side down, allowing excess marinade to drip off. If the marinade is thick, you can rub the excess marinade off with your hands, then place the fillets on the sheet pan. Broil the salmon for 6-8 minutes, rotating the pan once halfway through, or until the internal temperature of the fish reaches 120°F (49°C).
- Finish, then serve. Brush the fillets with the remaining marinade, then serve immediately with thinly sliced scallions, sesame seeds, and fresh cilantro.
Notes
- Parchment paper is flammable–be cautious when broiling and ensure that the paper lies flat on the sheet pan!
- Soy sauce is quite salty on its own, so we recommend using low-sodium to help control the salt in this recipe.
- Leftovers: Store in an airtight container in a fridge for up to 4-5 days.
- Reheat gently in a microwave until warm, about 1 minute.
- Freeze: Place cooked miso salmon on a sheet pan in a single layer, then freeze until solid, about 2-3 hours. Once frozen, transfer to a freezer-safe container. Freeze for up to 3 months. Defrost overnight in a fridge before serving.
Nutrition
Photography by: Megan McKeehan
Delicious! Used maple syrup and it turned out great. Thanks for a quick and tasty dish.
So glad!! There’s a lot of flavor in this one! xo, Ari
Not sure I could ever eat salmon any other way! Made this two nights in a row. So freakin good!
AGREE! This is really one of the most flavorful salmon recipes and requires next to no effort. I’ve made it multiple nights in a row too lol! xo, Ari
I used fresh steelhead trout. It was fantastic!
Thanks, Lorna! So glad you enjoyed this! xo, Ari
This was AWESOME, such a unique flavor! I legit went to two stores and couldn’t find miso paste anywhere, but I did find miso soup packets and used that. Also used Marsala instead of mirin. It came out DELICIOUS. Clearly a versatile recipe even when substitutions are used, well done
Hi Mia! Glad you were able to adapt it to make it work for you. We love this recipe! xo, Ari
There seems to be a discrepancy on the amount of sugar. The ingredients list shows 1/4 cup (or 4 tablespoons) and the instructions show 3 tablespoons. Which measurement should we use? Thank you!
So sorry, it’s ¼ cup each white miso paste, sugar, and mirin. Updated! xo, Ari
Hi Ari, looking forward to making this! I have a question. Can you tell me what/where I can find Ginger paste? Are you referring to buying it if so is can you recommend a brand?
Thanks,
Londa
Hi Londa! It’s often found in the refrigerated produce section near fresh herbs. It comes in a little squeeze jar container and will last for months. Gourmet Garden is the brand I find most often, but you can also order from Thrive Market. And the Ginger People have a jarred minced ginger that is extremely similar that is found in the Asian foods aisle at grocery stores. You can also simply peel and grate a 1-inch piece of ginger root. Good luck and enjoy! xo, Ari
I see mirin in the ingredients but not in the instructions! Just to clarify, I am guessing it is added with the rest of the marinade ingredients? Thanks 🙂
Thank you, Valentina! Fixed. And yes, you are correct. Enjoy, this is a family-favorite! xo, Ari
Delicious and easy to make. I can’t wait to make it again!
Thank you, Suzanna! Can’t beat how quick this salmon is to make! xo, Ari
This looks delicious! We will be camping in our RV and do not have access to a broiler and would love to grill this on our upcoming trip. I am assuming it could be grilled on a gas or grill?
No issue with grilling! The nice thing about the broiler is that the high heat caramelizes the sugars in the marinade (which gives it an almost burnt looking top). If you grill it, be sure to grease the grill grates or pan really well, because the sugars will caramelize and stick, and you’ll definitely want to flip the salmon once during cook time. Hope this helps! xo, Ari
I made this today for dinner and just adjusted the recipie for 1, and used honey instead of sugar. Was really yummy! Had it on a side of rice and some veggies 🙂
Thanks for the recipie! Would make again for sure
Thanks for sharing the substitution of honey with sugar! Glad you enjoyed. -Ari
This was absolutely stunning. I dint have a 1/4 measure so has to improvise but wow!! This was absolutely beautiful.
I served mine with couscous and said. Light and very refreshing
Thank you for the recipe.
Glad you love it as much as I do! The easiest salmon! xo, Ari
Great recipe but I will add less sugar next time as 1/4 cup was overpowering too sweet for us.
Thanks for the feedback, glad you enjoyed! xo, Ari
Ari this was so good!
For as simple as this recipe is, it’s SUCH a winner! Thanks, Roberta! xo, Ari
Unfortunately no one in my family really liked this. I cut the sugar by half and still found it way too sweet. I’m definitely in the minority of people who don’t much like sweet in savory dishes but the fact that my husband and kids didn’t think this was great either was telling.
Sorry to hear this, Alana. The sugar is what makes it caramelize, but I get that it’s not everyone’s choice. Ari
Great delish recipe! My husband and I both really enjoyed this. I used maple syrup instead of sugar. It was super easy which is always a plus:) and I will definitely make again. Served it with frozen, roasted broccoli for a quick, healthy week night dish. Thank you for a recipe that makes life easier and dinner more enjoyable.
Sounds perfect, Natalie! Thanks so much and glad you loved it! xo, Ari
Delicious, would definitely do it again! My husband had 3 fillets he loved it that much 😂
That’s the best eve, hah! Thanks, Tracey! xo, Ari
Wow! So good and so easy!!!! Will be adding to my weekly repertoire. Followed recipe to a T and it came out fabulously. All three of my kids loved it and it takes jist like the miso glazed fish I’ve had in fancy restaurants. Thanks for the fantastic recipe!
Best compliment. So glad the whole family loved, Anjali! Yay! xo, Ari
Can the salmon be marinated for longer than 30 mins?
Yes, absolutely!
I made this last night. It was incredible. So much delicious flavor. I broiled it for 6 minutes. It was perfect. I served it with a cucumber salad, and jasmine rice. Love your recipes.
Sounds fabulous, Linda! Thanks so much! xo, Ari
Thank you for the recipe!
Question: I only found red miso paste. Would that work just as well?
Hi Nancy! I haven’t made this with red miso, but yes it will work. It’ll just have a different taste than white miso. Enjoy! xo, Ari
Delish! Sooo easy to make. Will be a staple from now on… and it’s true, watch out for the baking sheet catching fire 😆
Thanks, Lila! Looks absolutely gorgeous! Hah, yes, gotta be careful when broiling with parchment! xo, Ari
New favorite salmon recipe! Quick, simple, beautiful and, most importantly, delicious! Even my 1yo and 3yo devoured it. This is absolutely going on the regular rotation!
You absolutely nailed it, Ashlee! Always love hearing that kids love it too. Cheers! xo, Ari
Awesome, and so easy!! I’ll try to get more caramelization next time. (There will be a next time!)
Very impressed, this looks so good! xo, Ari
Hello! Would this recipe work if I use an air fryer? If so what’s the recommended temperature and duration of cooking? Thanks in advance. Have made this a lot of times and it always turned out great 🙂
Hi Kat! Yes, you can definitely air fry salmon, but it will not caramelize on top the same way it would if placed under a broiler. I would try 400°F for about 7-9 minutes, depending on the thickness of the salmon. If using wild salmon (tends to be thinner), it’ll take a minute or two less. If using a thicker piece of salmon, it might take a minute longer. Enjoy and report back! So glad you’re a longtime fan of the recipe. xo, Ari
Thanks so much Ari! Read your reply just in time last night and I did time it to 7 minutes first, glazed with the miso sauce I set aside and popped it back in for another 2 minutes and it came out perfectly 🥰 This has been my go-to recipe each time I want something quick and delicious. Bless you, Ari!! ❤️
Perfection!! So glad you followed up, I’m sure this will be very helpful to other readers! xo, Ari
Sooooo good and fast!
Insanely quick and delicious! I just made this again for dinner on Wednesday evening (my busiest night of the week with kid activities) and it’s just so fast! xo, Ari
The miso salmon look delicious. If I wanted to substitute the granulate sugar for a liquid sweetener, would still be 1/4 cup?
Hi Carlton! I only ever make it with granulated sugar (which definitely crystallizes and almost chars when broiled, which I love). If I were to use a liquid sweetener, I’d probably cut back to 2 Tbsp. Enjoy and let me know what you think! Cheers, Ari
Very good and easy marinade to put together. I used fresh ginger, lime/ginger coco aminos since that’s what I had on hand. I did have to broil the salmon for about a total of 10. minutes. I also used aluminum foil since I’ve had back luck broiling with parchment paper. Served over rice and a side of broccoli.
So thrilled you enjoyed it, Meri! Thanks for the feedback. Cheers, Ari
Pretty good recipe, but how did you make this so that parchment paper doesn’t catch fire in the oven when you broil the salmon? Most people don’t recommend using parchment paper when broiling, as paper burns at temperatures above 450ºF.
Hi Keaton! There is a real possibility that my broiler is not as strong as yours (we’re currently rocking a 10 year old Samsung oven/broiler). I use a flat sheet of parchment that doesn’t lift up above the edges of the sheet pan and I keep a close eye on it. You can certainly use aluminum foil in the future, but some folks prefer not to cook with foil. You can also completely omit either sheet pan protection, but the caramelized sugars will be a total pain to clean up after.
Thanks for your feedback and for trying the recipe! Best, Ari
Made this tonight with Japanese rice and charred broccoli . Was the perfect combo! I did Sear the salmon prior to broiling – gave it a nice crispy outside!
Really glad you enjoyed it, Becki! You may want to try it without searing in the future (simply to eliminate an extra step), as broiling caramelizes the sugars in the marinade and creates a crispy top coating all on its own. Sounds like a fabulous dinner either way! Cheers, Ari
I always sear. It’s out of habit! But I will try your suggestion next time! I will definitely be making it again!
Super easy and delish! Such a great alternative to miso cod. My family loves this one! I make a lot of salmon, and this recipe is a good way to mix up the usual! Thanks, Ari!
How fabulous does this look?! The color on that salmon is *chef’s kiss*! Cheers, Ari
I can’t believe something so quick and easy could be so full of flavor! We love salmon and this will surely be a regular in my home. Delicious!
Absolutely gorgeous (and deceptively simple, right?!). The very best! Cheers, Ari
I loved this dish – I often get tired of salmon, but the miso was super tasty and different from what I normally do. I paired it with broccoli and quinoa and my whole family loved it. Definitely making again!
It just doesn’t get simpler or more delicious! Thanks, Adelaide! Cheers, Ari
All I can say is there is now our new favorite way to cook salmon. I have tried many marinades and this by far is the best EVER! I used my Le Creuset Oval Baker set and the salmon came out perfectly. I will be using this recipe all the time now.
The only salmon my husband will eat! We absolutely love this recipe and I especially love how simple and quick it is!
Absolutely gorgeous, Erin!! Your husband has great taste. 😂 Cheers, Ari
Really great balance of sweet and salty. I would definitely check the salmon earlier if it’s your first time making it. My salmon was running 160F at the 6 minute mark even with the broiler at 5 inches away. Luckily our salmon was still tender and delicious 🙂 I forgot to save some of the marinade before putting in the raw fish, but I just heated it to boiling really quick to get rid of any raw fish germs! Would recommend!
Wow, looks amazing Joanna! Thanks for sharing! Cheers, Ari
This is the BEST salmon recipe. I love the flavours, especially from the miso and have had great reviews of it from family and friends I’ve served it to. Sometimes I cut up bell peppers/broccoli and broil it next to the salmon with sesame oil and s&p to make a quick side dish vegetable that cooks at the same time.
Love the idea of adding veggies right to the sheet pan — so good! Thanks, Haley! Cheers, Ari
Delicious delicious delicious!
Easy to assemble, quick to marinate and fast in the broiler.
I chopped some veggies and roasted them while the broiler was on. Great way to use the whole oven.
Wonderful recipe. So much flavor and so tender. Already shared with so many. .
Isn’t it the most delicious salmon?! We love this one. Thanks so much for sharing with friends! Cheers, Ari
Hi! Our family LOVES salmon and I’m always looking for new ways to cook it. We’ll be making this tomorrow night! I’m allergic to sesame oil though, and was wondering if you had a suggested replacement for it? (Would peanut oil work instead?) I know it may slightly alter the flavor, but wanted to ask. 🙂
I’ll comment again once we cook it! Thank you!
Hi Amber! You can simply omit the sesame oil if you’re allergic. The quick marinade will still be delicious, just without the flavor of sesame. Enjoy and yes please report back! Cheers, Ari