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 in advance. I’ve honestly lost track of how many times I’ve served this broiled salmon recipe to friends and family—it’s utterly foolproof. (You can read through the dozens of positive reader comments below too!)
Keep the marinating time to a quick 30 minutes, then broil until the fish is cooked to a perfect medium. This has become one of my most reliable elevated salmon recipes for entertaining. (So much so that I even adapted it into air-fryer miso salmon bites at the request of readers!)
Quick Ingredient Notes
In addition to fresh salmon fillets, this recipe comes together with just a handful of pantry staples. For the miso marinade, you likely already have sugar, sesame oil, and soy sauce on hand (be sure to use low-sodium). I’ll share guidance below on which miso paste to use and why (spoiler: I prefer white miso, which is mildly sweet!) but rest assured—it’s very forgiving. It’s been tested with both mirin and rice vinegar, as well as fresh or grated ginger, and it turns out delicious every time.
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 Countless Times
- Broiled salmon cooks quickly. Let the fillets sit at room temperature for a bit before cooking—this helps them cook evenly.
- Most broilers are positioned about 3–5 inches from the heating element. If yours is closer (or farther), it can affect the cook time. Check the salmon before the suggested time to make sure it doesn’t overcook.
- Arctic char and wild salmon are thinner than Atlantic or farmed salmon and will cook faster.
- Remove excess marinade from the salmon before broiling, as miso burns easily. Wipe off any thick clumps of marinade to prevent it from charring under high heat.
My biggest tip: Avoid setting the parchment on fire! Make sure the parchment lies flat so that it doesn’t touch the heating unit in the oven. That baby will light up in flames! 😂 You can swap it for aluminum foil, but I know 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 tossed with garlic and soy sauce or crisp-tender oven-roasted broccoli. Sometimes I only have energy to steam a bag of frozen edamame and drizzle on my homemade spicy mayo made with Sriracha, and that’s ok too. 😂
If you’re craving noodles, cook a package of ramen noodles (just toss out the seasoning blend) or your favorite soba or udon noodles. Can’t go wrong either way!
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. I’d cap it at 30 minutes to 2 hours for best results.
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!
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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 (or up to 2 hours).
- 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 125°F (52°C).
- Finish, then serve. Brush the fillets with the remaining marinade, then serve immediately with thinly sliced scallions, sesame seeds, and fresh cilantro.
Notes
- Tips: Parchment paper is flammable—use caution when broiling and keep it flat. Use low-sodium soy sauce to control salt.
- Storage & reheating: Refrigerate leftovers airtight for 4–5 days. Reheat gently in the microwave (~1 minute).
- Freezing: Freeze cooked salmon in a single layer until solid, then store airtight up to 3 months. Thaw overnight before serving.
Nutrition
Photography by: Megan McKeehan
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
Following up after trying (and omitting the sesame oil due to allergy). It was delicious! My kids love it and have asked for me to make this multiple times in the last month. It’ll definitely stay in our rotation. 🙂
I made this last night. It was a huge success. My husband will eat salmon, but he’s not a big fan. After he ate this he said, you can make this anytime! I served it with jasmine rice, and Asian coleslaw. I followed your instructions, and tips. Thanks once again for another delicious recipe.
Wonderful to hear, Linda! It’s pretty much guaranteed to be loved by all. Yay! Ari
This delicious healthy salmon meal came together in no time. I prepared the marinade earlier today and added the salmon when I got home and had dinner on the table less than 45 minutes later. Cooking doesn’t get much easier than that! Because of dietary restrictions, I used monk fruit in place of the sugar. I will definitely be adding this to my rotation. Thanks for another amazing recipe Ari!
Another happy miso salmon eater! 🙌🏻 Thanks so much for sharing your swap of sugar with monk fruit sweetener. While I don’t personally use this ingredient, I’m sure there are other readers who would benefit from knowing that it worked out well for you. -Ari
Was very tasty. Even before reading the comments I omitted most of the sugar from the marinade but dusted the top with confectioners sugar to achieve the caramelization the sugar provides and the crispness the corn starch provides. It was so good. I hate to be the jerk who rates a recipe that I basically gutted but i also subbed fresh orange and lime juice for the mirin as i didn’t have any.
So glad you enjoyed, Bridget!
Salmon was 10/10…
not 10/10… the fire in my mother-in-law’s oven. Do NOT use parchment paper.
Hi Christina – really glad you enjoyed the salmon (it’s the best)! Regarding the 3-star review… I provide multiple warnings about parchment paper being flammable and suggest using aluminum foil if concerned. The reason parchment is included is because some people prefer not to use foil with food… can’t please everyone, but there are options for both. If you’re comfortable using foil, maybe try that next time? Thanks for the feedback.