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Miso Glazed Roasted Salmon

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. Serve the miso glazed 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. Flake any leftover salmon and use it in easy Homemade Sushi or Sushi Burrito Wraps!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: miso glazed salmon, miso salmon
Servings: 4 people

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

Storage: Leftover cooked salmon can be refrigerated for up to 1 day.
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
  • 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.