Easy Miso-Glazed Broiled Salmon Recipe

Name: Easy Broiled Salmon Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2-4 pieces of thick-cut salmon, skin on, patted dry.; 1 tablespoon miso paste; 2 teaspoons soy sauce; 1 teaspoon maple syrup; 1 teaspoon sesame oil; ½ teaspoon sriracha, optional, more to taste; salt and pepper to taste; 2 teaspoons olive oil; Optional garnish: sesame seeds and chives.

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This broiled salmon recipe is incredibly easy and delicious! Tender and flaky on the inside with a golden and caramelized, miso-glazed top, it’s an easy, healthy weeknight dinner ready in 15 minutes.

broiled salmon in a skillet with miso, chives and sesame seeds.

Why You’ll Love This Broiled Salmon

We have many salmon recipes on the blog, but this broiled salmon recipe is my go-to for a quick and healthy dinner. Broiling salmon is so fast and easy! It’s packed with flavor thanks to the miso glaze and cooks to perfection in just minutes, caramelizing under the broiler.

I’ll admit, I am not great at meal planning these days, especially when it’s just the two of us. This recipe is designed to need no marinating time—just brush the miso glaze on before broiling. I prefer it to baked salmon, especially in the summer, because the cook time is so darn short (7-9 minutes)!

We’ve been pairing it with refreshing salads like our mango slaw, Asian cucumber salad, and Asian slaw– a light, healthy summer meal. Salmon has so many health benefits!

Broiled Salmon Recipe Ingredients

ingredients laid out for broiled salmon - two salmon filets on a plate, surrounded by small bowls of sesame seeds, sesame oil, soy sauce, olive oil, miso paste, salt and pepper, and sriracha, next to chives.

Salmon: Use middle cuts (thicker pieces) of skin-on salmon filets. I love Seatopia salmon.
Miso paste: Adds rich umami flavor and a subtle fermented saltiness that pairs perfectly with salmon. If you are gluten-free, seek out GF miso paste.
Soy sauce: For savory complexity and depth. Or sub gluten-free liquid amino acid, like Braggs.
Maple syrup: Imparts natural sweetness that balances the saltiness of the dish, and gives a nice caramelization.
Sesame oil: Adds a toasted nuttiness that enhances the natural flavor of salmon.
Sriracha: Optional, for a hint of heat and garlic flavor.
Optional garnishes: Sesame seeds and chives.

How to Make Broiled Salmon

1. Prep the oven. Move the oven rack 6 inches from the broiler and preheat the oven to broil (500°F- 550°F)

2. Whisk the marinade. Whisk together miso paste, soy sauce, maple syrup, sesame oil, and sriracha (if using) in a small bowl.

small bowl of miso paste glaze with a silver whisk to stir.

two salmon filets searing in a cast iron skillet garnished with black pepper - metal spatula resting on the side.

3. Sear the salmon. Bring an oven-proof skillet to medium-high heat and add olive oil. Season the skillet with kosher salt, then place the salmon skin-side down in the skillet. Sear the skin for 3-4 minutes or until crisp. Turn heat off.

4. Brush salmon with the miso paste. You can do this right in the pan- brush all sides, (except the crispy skin side) with the miso paste and season the top with sea salt and black pepper.

hand using wooden brush to brush marinade onto the two salmon filets on a plate.

5. Broil the salmon. Set the pan with the salmon 6-7 inches under the broiler and broil until deeply golden and caramelized. Check after 5 minutes, but continue cooking (on the lower rack if it’s browning too quickly) until the internal temperature reaches 125-135F. Time will depend on the thickness of the filets.

Tip: Keep in mind, the salmon filets will continue to cook an additional 5 degrees after you remove them from the oven.

6. Garnish. Sprinkle sesame seeds and chives over top.

two broiled salmon filets on a cast iron skillet with sesame seeds and chives as garnish with a metal spatula beginning to lift one up.

Chef’s Tips

How to tell when broiled salmon is done: You’ll know the salmon is done when it flakes easily with a fork, becomes opaque, and the internal temperature reaches at least 125°F (medium-rare), or continue to cook to 130°F-135°F (for medium). Well done is considered 140°F.
No need to marinate the broiled salmon: I designed the glaze to be flavorful enough to eliminate the need for marinating time. Just brush it on and it is ready to broil. Fast and easy.
When using salmon with skin: If using salmon with skin, crisp it up on the stovetop first before placing the salmon under the broiler.
No oven-proof skillet? You can sear the salmon in a skillet then transfer it to a baking sheet or sheet pan to broil. Use parchment paper or aluminum foil if needed.

Storing Broiled Salmon

Store leftover salmon in the refrigerator in an airtight container for up to 3 days. Reheat in the oven at 300°F until warm, or pan-sear skin side down in a skillet. You can microwave the salmon, but it may be a bit drier.

Serving Suggestions

Serve the broiled salmon with slaw, a fresh salad, or a vegetable side. You can also serve the salmon over a bed of polenta, mashed potatoes, or rice.

Slaw: Mango Slaw or Asian Slaw
Salad: Cucumber Salad or Asian Avocado Salad
Vegetables: Grilled Bok Choy, Asparagus Stir Fry, or Pan-Seared Turnips, Stir-Fried Pea Shoots, Miso Eggplant
Starchy sides: Coconut Rice, Sushi Rice, Kyoto Roasted Sweet Potatoes with Miso Butter or Seasoned Japanese Rice with Furikake

broiled salmon on a plate with Asian slaw and two red flowers.

FAQs

Is it better to broil or grill salmon?

Both are delicious! The difference comes down to the cooking times. Broiling salmon is perfect when you need a quick and easy method for cooking salmon. Here is our grilled salmon!

Do you broil salmon skin side up or down?

We crisp the skin on the stovetop first, then broil the salmon filet skin side down so the flesh texture gets tender and flaky.

How do I know when broiled salmon is done?

Salmon is done when it flakes easily with a fork, becomes opaque, and the internal temperature reaches 125°F for medium-rare or 130-135°F for medium.

Hope you enjoy this easy broiled salmon recipe! It is my favorite way to make a quick and delicious dinner. Let us know what you think in the comments!

Easy Broiled Salmon Recipe

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Author: Sylvia Fountaine | Feasting at Home
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 2-4
Category: salmon, fish, dinner, weeknight dinner, easy dinner,
Method: broiler, oven
Cuisine: American
Diet: Low Calorie

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Description

This broiled salmon recipe is incredibly delicious! Tender and flaky on the inside with a golden, crispy miso-glazed top, it’s an easy weeknight dinner ready in 15 minutes.

Ingredients

2-4 pieces of thick-cut salmon, skin on, patted dry.
1 tablespoon miso paste
2 teaspoons soy sauce
1 teaspoon maple syrup
1 teaspoon sesame oil
1/2 teaspoon sriracha, optional, more to taste
salt and pepper to taste
2 teaspoons olive oil
Optional garnish: sesame seeds and chives.

Instructions

Set Oven. Set oven rack 6 inches from broiler, and preheat oven to broil (typically this is 500F-550F)
Glaze. In a small bowl, whisk miso paste, soy sauce, maple syrup, sesame oil, and sriracha until smooth.
Crisp the Skin. Heat olive oil in oven-proof skillet over medium-high heat. Season the oil with salt, and place the salmon skin side down in the skillet, searing the skin for 3-4 minutes.
Brush with glaze. Remove from heat, brush the salmon on all sides (except the skin side) with the miso paste. Season with salt and pepper.
Broil. Place the salmon under the broiler (6 inches away) and broil until it is beautifully golden and caramelized, checking at 5-7 minutes. Continue cooking (you can place it on a lower rack if it’s browning too quickly) until the internal temperature reaches 125-135°F. Keep in mind, salmon will continue to cook after you remove it from the oven. Well done is considered 140°F. Remove before it gets there.
Garnish. Sprinkle with sesame seeds and chives.