This baked Miso Salmon recipe is easy and sublime! Baked on a sheet pan with seasonal veggies, in the most flavorful miso marinade, this healthy weeknight dinner is ready in 30 minutes.
I have woven a parachute out of everything broken. ~William Stafford
In our former restaurant and catering business, this Miso Salmon recipe was one of our most requested recipes. It is perfect for busy weeknights when time is short – it tastes great and is an elegant enough dish for special gatherings.
If you like, you can marinate the salmon up to 2 days ahead of time or just make it using the marinade as a glaze. Add veggies to the baking sheet, and you’ll have a tasty, low-carb, high-fiber meal- my husband and I often just eat the salmon and veggies!
Miso Salmon Ingredients
- Salmon Fillets: Use the best quality salmon you can; wild king salmon is the best, or sockeye, Copper River, coho, or sustainably raised Atlantic ( hormone and antibiotic-free).
- Olive oil – for added richness
- Toasted Sesame oil– for a toasty nutty flavor.
- Mirin – Sweet Japanese cooking wine or sake ( or see recipe notes for a substitution)
- Miso paste: We prefer white miso paste for its subtle flavor, but different types of miso work too: red miso paste, shiro miso, or yellow miso paste, etc.
- Brown sugar: or sub honey or real maple syrup
- Fresh garlic and ginger: finely minced or use ginger paste., finely minced
- Optional: a few drops of liquid smoke (only if you like smoky flavor) and soy sauce
- Optional Veggies: quick-roasting veggies like snow peas, asparagus, small baby carrots, bell pepper, zucchini, green beans, mushrooms, etc.
- Optional garnish: scallions (green onion) and sesame seeds
How to make Miso Salmon
Step one: Make the miso glaze. Place the miso marinade ingredients in a small bowl and whisk. You can pour this over the salmon and marinade for up to 2 days in the fridge, or just coat the salmon on both sides with the marinade.
Step 2: Place on a parchment paper lined baking sheet. Season the salmon with salt and pepper. Add any veggies you like and use any leftover marinade to toss the veggies (or feel free to toss with olive oil, salt, and pepper).
Step 3: Bake! Bake until the salmon registers 125 F at the thickest part, then place under the broiler for 2 minutes to caramelize the miso glaze giving even more depth and umami flavor. Depending on the thickness, this is anywhere from 10-15 minutes.
Your goal is to cook the salmon to “medium,” which is about 135F, but keep in mind it will continue cooking after you remove it from the oven. If the veggies need longer, keep them in.
Step 4: Garnish. Sprinkle with scallions and sesame seeds and serve!
Serving Suggestions
Serve miso glazed salmon with roasted seasonal veggies, our crunchy Asian Slaw, Asian Cucumber Salad, or our Kyoto Sweet Potatoes for a healthy, hearty dinner! Or keep it simple with salmon and veggies!
Storage
Leftovers will keep up to 3 days in the refrigerator in an airtight container. Reheat on the stovetop or microwave.
Chef’s Tips
- Broiling the miso salmon for the last few minutes of baking will caramelize the sauce- adding great flavor here!
- Do not cook on aluminum foil- this will leach into your food and into your body.
- If you do not have mirin– sub 1/4 cup water with a tablespoon of honey ( or brown sugar) and a teaspoon of rice vinegar.
- The secret to perfectly cooked salmon is to not overcook it. Cook to “medium,” which is about 135F, but keep in mind it will continue cooking after you remove it from the oven. If the veggies need longer, keep them in.
What to serve with Miso Salmon
More Favorite Salmon Recipes!
- Perfect Grilled Salmon
- Simple Salmon Cakes
- Roasted Pomegranate Miso Salmon
- Teriyaki Salmon with Baby Bok Choy
- 30 Best Salmon Recipes!
Miso Salmon Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: main
- Method: sheet-pan dinner
- Cuisine: northwest
Description
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 1/4 cup Mirin (or sub 1 1/2 tablespoons honey and 2 1/2 tablespoons water)
- 2 tablespoons miso paste
- 1 tablespoon brown sugar, honey or maple
- 2 teaspoon fresh ginger, finely minced or use ginger paste.
- 3 garlic cloves, finely minced
- optional: 1/8 teaspoon liquid smoke (if you like smoky flavor)
Salmon
- 2 x 4 to 6-ounce pieces of salmon ( or black cod or sea bass)
- pinch salt and pepper
- 1 teaspoon orange zest- optional
- 1–2 cups fresh shelled spring peas ( or sub shelled edamame)
- 2–3 cups fresh snow or snap peas, or sub asparagus or french green beans
- garnish: scallions and sesame seeds
Instructions
- Preheat oven to 375F
- Place marinade ingredients in a very small bowl and whisk.
- On a parchment-lined sheet pan, to one side, place the spring peas and snap peas. Pat the salmon dry and brush liberally with the marinade on all sides, spooning a little extra over the top.
- Season the salmon with salt and pepper.
- Drizzle any remaining marinade over the veggies and give a quick toss ( or toss with olive oil, salt and pepper)
- Bake 12-15 minutes, or until the desired doneness, keeping in mind thicker cuts of salmon will take longer, thinner cuts shorter. If you have a broiler, broil for 2 minutes at the end to caramelize the top of the salmon.
- Divide the veggies among two bowls, top each with a piece of salmon.
- Garnish with scallions & sesame seeds.
Notes
You can roast other veggies too- strips of bell pepper, thin wedges of cabbage, thin wedges of bok choy. Just take salmon out when done, and continue roasted veggies until tender.
Nutrition
- Serving Size:
- Calories: 562
- Sugar: 32.2 g
- Sodium: 865 mg
- Fat: 20.2 g
- Saturated Fat: 3.1 g
- Carbohydrates: 55.7 g
- Fiber: 15.3 g
- Protein: 40.1 g
- Cholesterol: 57.9 mg
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Can I make extra marinade & boil it, reduce it until it thickens, then use as a dipping sauce?
Sure Karen, a dipping sauce for the salmon, or for something else?
All of your dishes are beautifully crafted. I particularly love miso with salmon because it doesn’t overpower the fish.
Thanks so much Denise!
Just wondering if anyone has tried this with a fish other than salmon. We aren’t salmon fans, but like most white fish.
Hi Mimi- this recipe would work well with any slightly oilier fish- sea bass, black cod, escolar, etc. 😉
I actually made it with Mahi and it was great! Thanks for your response.
Awesome, I always forget about mahi mahi!
My family says that this is the best thing I’ve ever cooked, and I loved it too. I didn’t use sugar, but the dish was still sweet. I used red miso and mushrooms instead of peas, just because that’s what I had around. This pairs beautifully with the crunchy asian slaw. I will be making both together (trying different veggie combos) again and again.
Great to hear Rachel!
The marinade is delicious and made for wonderful salmon, but for us it was much too sweet. I wonder if it needs any added sugar at all? (mirin is sweet, I believe?) Thank you!
Thanks Ewa- I may have to remake this one, something looks off in the recipe. Thanks for letting me know.
So, did you change amt of of sugar? I’d like to make this next week. Thanks
Hi Karen- I double checked the recipe and left the sugar as is. 🙂
Some of the most delicious salmon I’ve ever eaten! Thanks Sylvia!
Hey Sylvia, just want to extend my thanks, have been using this recipe for a couple of times now, loving just how easy it is to get yummy food. It is my go-to now for salmon meals in a pinch!
Thanks so much for this recipe!
thanks so much!
This was amazing with the Easy Crunchy Asian Slaw. My husband said the salmon was probably the best he’s ever had. It was wild caught and so moist and delicious! We will definitely be making this again! Thank you!!!
Glad you liked this!
Delicious!!!
Another winner! I used snow peas and asparagus and served with the asian slaw. For the slaw I used a bag of cruciferous shredded veggies from Trader Joes. Like all of your recipes this did not disappoint!
Awesome Jo!
This was so quick, easy, and delicious! I just eyeballed the amounts for the marinade, used regular sesame oil, and Chinese cooking wine instead of Mirin and it still turned out great! Another go-to recipe to add to my collection from your blog – thank you, Sylvia 🙂
My husband and I loved this! The marinade smells and tastes very strong before it’s baked, but those flavors meld so nicely as it cooks. The toasted sesame oil is really nice in it, so I recommend avoiding a sub for that if you can. If I adjust anything next time, I may cut the honey a touch (mostly just to cut down on sugar; the flavor was great).
Followed recipe as-is and used the liquid smoke, but cooked our salmon longer based on personal preference. Made with snap peas and asparagus. Fantastic recipe with wonderful flavors, and going in our regular rotation (now that I have mirin on hand lol)
So glad you enjoyed this Lori!
I made this for dinner last night and oh, so good! The miso marinade had a nutty quality to it and was so delicious with the salmon and I did a combination of snap and snow peas. So yummy! I made Kyoto sweet potatoes too so it was miso heaven. Thank you for sharing your recipes.
I really love the flavors of this marinade! So fresh and delicate. The local halibut is in season in my area so I swapped It in instead of salmon.. so absolutely yummy! I would have liked the fish with spring peas… again, a really fresh pairing veggie but farmers market dictated and so paired with your zucchini, corn and basil stir-fry. It was delish! Thank you for your wonderful culinary creativity. I’m enjoying every new recipe I try.
Yay Mila!!! Thanks so much, and glad it turned out for you! 🙌
What is miso? Where do you buy it?
Fermented Soy bean paste. You can get it at the grocery store in the refrigerated section, usually near the tofu.
So, so good! The marinade is fantastic. Thank you Sylvia. We have tried multiple recipes of yours and love them all! Eyeballing your spring desserts now. Sissy
Thanks so much Sissy! Appreciate this.
I don’t have any Mirin, what can I substitute with?
Honey and water- I updated the recipe. 🙂
Very light and good dish; – super easy. I had 4 filets and used all the marinade so there was a nice bit of sauce from cooking than I spooned over while serving. also used asparagus and that turned out well. Flavors are mild, not intense.
I usually don’t write reviews but really, REALLY liked this one. Easy and delicious. Had it with baby reds and asparagus.
So happy you liked this and really appreciate the comment and rating. xoxo
Hi! I’m so looking forward to trying this recipe, it looks amazing! Will frozen edamame work ok? Also, if I want to make this ahead on the weekend, any tips for storing the leftover salmon? Will it keep well in the fridge for a few days? How should I reheat? Thank you!!
I think this one would be best prepped ahead on the sheet pan ( 1-2 days ahead) but bake it the day of serving if possible. Frozen Edamame is fine!
Turned out perfect! And great on a bed of arugula.
Awesome!Great to hear…thanks!
have you ever done this with frozen peas?
WOrks well with frozen peas
Thanks Rebekah!
Delicious and colorful dish makes the food tasty. I cannot wait to try it. This looks absolutely divine!
I love these sheet pan dinners. Boy do they make things easy.
I also really appreciate the bright colors and freshness of your recipes. It makes meals so inviting and exciting to eat. Every meal feels special. Thank you.
Wow! This was SO good! I followed the recipe exactly (edamame version), down to the scallions and sesame seeds. The orange zest was genius. We LOVED this. The only tweak—addition, really—was to add a bed of quinoa underneath it all, because we were hungry. 15 minutes in the oven was perfect. My boyfriend declared it his new favorite salmon and requested it for guests next week.
Glad you both liked it! YAY!!!
What kind of miso do you like to use? White, red, chickpea?
I like white but any will work!