Miso Salmon 味噌サーモン

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  • Marinated in a sweet and savory miso marinade, this Miso Salmon recipe makes a delicious weeknight meal. Enjoy with Japanese ginger rice!

    Miso Salmon over ginger rice.

    We eat seafood often at home as my family loves all different types of fish and goodies the ocean has to offer.  Among the seafood, if I have to pick a favorite fish for our family then it would probably be salmon.  Salmon is easy to prepare and I have shared recipes for Teriyaki Salmon and Salted Salmon in the past.   Today I’m going to share another quick and easy salmon recipe – Miso Salmon.

    Watch How to Make Miso Salmon 味噌サーモンの作り方

    Wild salmon fillet marinated in a sweet and savory miso marinade, garnish with sesame seeds and scallion.

    Miso makes a wonderful marinade, and it goes very well with both fish and meat.  I’ve previously shared the buttery and savory Miso Cod and my family’s all-time favorite Garlic Miso Chicken on Just One Cookbook.  Besides cod and chicken, miso also goes really well with salmon.

    Miso is made primarily from soybeans and usually includes rice or barley.  They are steamed, mixed with koji (a fermentation starter) and left to ferment for 6 months to 5 years.  Miso is high in protein and rich in vitamins and minerals, and used for many dishes in Japanese cuisine.  From miso soup to salad dressing and seasonings/sauce, it’s a common condiment that we use everyday in Japanese kitchens.  Miso has a salty and savory taste so when I make a marinade with it, I always mix it with something sweet, such as mirin, honey, or sugar.

    Miso Salmon over Japanese ginger rice on a plate.

    Quick Tip on Cooking Miso Salmon

    Please remember when cooking a miso marinated dish, regardless if it’s fish or meat, to remove the marinade before cooking because miso gets burnt very easily.  Don’t worry about not having enough flavor as miso is absorbed very quickly.  If you want the nice glaze, brush on the miso marinade right before you take out the dish from the oven.  Just make sure you don’t burn the dish right when you are about to finish cooking! 😉

    I served the miso salmon with Ginger Rice.  The fragrance of ginger infused rice goes so well with miso flavored salmon.

    Miso Salmon over Japanese ginger rice on a plate.

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    4.47 from 118 votes
    Miso Salmon #recipe | Easy Japanese Recipes at JustOneCookbook.com
    Miso Salmon
    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    1 hr 15 mins
    Marinated in a sweet and savory miso marinade, this Miso Salmon recipe makes a delicious weeknight meal. Enjoy with Japanese ginger rice!
    Course: Main Course
    Cuisine: Japanese
    Keyword: marinated salmon, miso marinade, salmon
    Servings: 2
    Author: Nami
    • 14 oz skin-on salmon fillet (14 oz = 400 g) (cut in half if one big piece)
    1. Gather all the ingredients.

      Miso Salmon Ingredients
    2. Mix all the ingredients for the marinade in a large bowl.
      Miso Salmon 1
    3. Place the salmon in the bowl, skin side up. Spoon marinade and coat the salmon skin. Cover and keep in the refrigerator for 30 minutes to 1 hour. I don’t recommend longer than that as miso is quite salty.
      Miso Salmon 2
    4. Set the oven broiler to high and preheat for 3 minutes. Place the salmon fillets on the baking sheet lined with parchment paper. Remove excess marinade from the salmon as miso gets burnt easily while cooking. Broil the salmon at the middle rack for 10-12 minutes, depending on the thickness, until salmon is cooked through.
      Miso Salmon 3
    5. Top broiled salmon with sesame seeds and thinly sliced scallion. I served the salmon on top of the Ginger Rice.

    Recipe Video

    Recipe Notes

    Miso: White miso or Awase miso (mix of white & red miso) are recommended for this recipe.

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.


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