Maple Miso Glazed Salmon
When it comes to back-pocket meals that I can’t live without, this miso glazed salmon is at the very top of the list. A quick and easy miso glaze turns ordinary salmon fillets into a show-stopping meal. It’s a fast, mess-free, healthy main course that you can throw together on a busy weeknight or serve for a fancy dinner party (don’t miss the step-by-step VIDEO below!).
Miso glaze ingredients and swaps:
- White miso gives the glaze an umami-rich savory flavor. There are three types of miso (white, yellow and red miso), with white being the mildest in flavor. I find it pairs best with salmon.
- Maple syrup lends sweetness to the glaze and helps it to caramelize in the oven. You can swap it out for brown sugar or honey.
- Low sodium tamari (or soy sauce) provides more savory, umami flavor.
- Rice vinegar brightens the flavor of the glaze.
- Grated ginger gives the miso salmon a delicious kick.
- Gochugaru (Korean chile flakes) lends a hint of heat. Gochugaru has a smoky, fruity flavor and mild heat that I love, but you can use regular crushed red pepper flakes instead.
How to make miso glazed salmon:
- In a small bowl, whisk together white miso, tamari, maple syrup, rice vinegar, grated ginger and gochugaru or red pepper flakes.
- Arrange four salmon fillets on a parchment-lined sheet pan. Brush the miso sauce evenly over each salmon filet. Use any excess marinade to coat the sides of the fish.
- Roast the salmon in a 425˚F (220˚C) oven (or you can use a toaster oven!) until it flakes easily with a fork but is still be rosy in the center, about 10-15 minutes, depending on the thickness of the salmon.
- Garnish the miso glazed salmon with sliced green onions and serve with lime wedges. You can also sprinkle them with sesame seeds, if you'd like.
Grilled miso salmon variation:
If you prefer, you can grill the miso salmon instead. Preheat a grill to medium heat. Arrange the salmon fillets on a piece of aluminum foil. Grill the salmon directly on the foil (covered) until it's cooked to your liking, about 10-15 minutes.
Serving suggestions
Serve the miso ginger salmon over Sushi Rice along with your favorite veggies. We love to pair it with this Glazed Bok Choy, but you could also go for garlicky greens, edamame or roasted veggies instead. Flake any leftover salmon and use it in easy Homemade Sushi or Sushi Burrito Rolls!
Recipe tips:
- You can use any type of salmon you like, but I recommend wild salmon, which is richer in flavor and often more sustainable than farmed salmon. Roast the salmon with the skin on, which will help keep it moist (the skin can be easily removed after roasting).
- The cooking time will depend on the thickness of your salmon fillets, so keep your eye on them. The fillets should flake easily but should still be rosy pink in the center (the internal temperature on an instant read thermometer should read 120-125˚F for medium-rare or 130˚F for medium).
- Lining your pan with parchment paper will make clean-up a breeze. I love these pre-cut parchment sheets.
- Check out the web story for this recipe!
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FAQs
Miso is a fermented soybean paste from Japan. There are three types of miso: white, yellow and red. White is the mildest and red miso has been fermented the longest (and has the strongest flavor).
This miso glaze is made with white miso, tamari, maple syrup, rice vinegar, ginger and chile flakes.
The miso glaze has an addicting sweet-and-salty flavor—white miso paste gives it an umami-rich, savory flavor, while maple syrup provides sweetness. The glaze gets a kick from grated ginger and chile flakes.
Miso lends rich flavor to soups (such as miso soup), salad dressings, pickles and sauces. Try mixing it with equal parts butter and tossing it with steamed or roasted vegetables.
Related recipes:
Watch the video!
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Get the recipe!
Miso Glazed Roasted Salmon
Ingredients
Miso glaze
- 2 tablespoons white miso
- 1 tablespoon maple syrup
- 1 tablespoon low-sodium tamari
- 1 teaspoon rice vinegar
- 1 teaspoon grated ginger
- ¼ teaspoon gochugaru or red pepper flakes
Salmon
- 4 skin-on salmon fillets (1 ¼ - 1 ½ pounds total)
- Salt and freshly ground black pepper
For serving
- Sliced scallions
- Lime wedges
Instructions
- Preheat the oven to 425˚F (220˚C) with a rack in the top third.
Make the miso glaze
- In a small bowl, whisk together all of the miso glaze ingredients.
Roast the salmon
- Arrange the salmon fillets on a parchment-lined baking sheet, and season them lightly with salt and pepper. Brush the fillets generously with the glaze, being sure to evenly coat the top and sides (try to use up all the glaze). Let the salmon sit at room temperature for 10-15 minutes.
- Roast the salmon on the upper rack until it flakes easily with a fork but is still rosy in the center, about 10-15 minutes, depending on the thickness of the salmon (the internal temperature in the thickest part of the fish should read 120-125˚F for medium-rare or 130˚F for medium).
- Let the salmon rest for 5 minutes. You can serve the salmon with the skin on, or you can leave the skin behind on the parchment paper. Sprinkle with scallions, and serve with lime wedges on the side. Devour!
Notes
- You can use any type of salmon you like, but I recommend wild salmon, which is richer in flavor and often more sustainable than farmed salmon. Roast the salmon with the skin on, which will help keep it moist (the skin can be easily removed after roasting).
- The cooking time will depend on the thickness of your salmon fillets, so keep your eye on them. The fillets should flake easily but should still be rosy pink in the center (the internal temperature on an instant read thermometer should read 120-125˚F for medium-rare or 130˚F for medium).
- Lining your pan with parchment paper will make clean-up a breeze. I love these pre-cut parchment sheets.
- If you prefer, you can grill the miso salmon instead. Preheat a grill to medium heat. Arrange the salmon fillets on a piece of aluminum foil. Grill the salmon fillets on the foil (covered) until cooked to your liking, about 10-15 minutes.
