This miso salmon recipe is an easy weeknight meal that also makes great leftovers. The sweet and savory salmon marinade includes only 5 ingredients: miso paste, soy sauce, sake, mirin, and honey. The recipe involves minimal hands-on time and less than 10 minutes under the broiler, making this an effortless meal that’s perfect for beginners and advanced cooks alike. Step-by-step photos are included!
I love almost all types of seafood, but when it comes to cooking at home, I typically stick with my trinity of favorites: crab meat, shrimp, and salmon. Seafood recipes are one area where I tend to remain a creature of habit.
This miso salmon recipe is my latest dinner obsession. It comes together so quickly and brainlessly, and it packs a ton of sweet and savory goodness into each bite! Salmon filets do an amazing job soaking up the flavor of marinades, and the results are buttery and decadent while also being healthy. What’s not to love?
Miso Salmon Ingredients
For this salmon recipe, you’ll need the following ingredients:
- Salmon filets
- White miso paste (yellow miso paste should also work)
- Honey
- Soy sauce
- Sake
- Mirin
How to Make Miso Salmon
This recipe is simple, straightforward, and easy to prepare. However, salmon recipes are only as good as the quality of your fish, so if possible, I recommend buying it on the day you plan to cook dinner, (the day before is also fine, but fresh is best since it’s hard to know exactly how fresh the fish is when we purchase it).
If you’re new to cooking with ingredients like miso and mirin, I’ve gone into more details about them below. If you love Japanese cuisine as much as I do, miso, sake, and mirin are worthy additions to your kitchen arsenal.
Step 1: Prepare the marinade
I like to whisk everything together in a shallow dish (such as the pie pan shown above), but you can also simply pour the ingredients into a large resealable plastic bag and mash everything around with your hands to combine.
Step 2: Marinate the salmon
Place the salmon into the marinade, skin-side up if you’re filets have skin. Spoon marinade on top, then let everything sit for at least 30 minutes or up to an hour. If you use a plastic bag, gently turn the bag over a couple times to make sure the fish is evenly coated.
Not sure whether to use skinless or skin-on salmon? It’s honestly a personal preference here. I usually don’t eat salmon skin unless it’s crispy, which it definitely is not in this recipe.
However, the skin separates very easily when cutting into the cooked salmon, more so than when it’s raw. It just stays on the plate without me even trying. So in my opinion, leaving the skin on is easier. Also, the skin creates a layer of protection against the hot sheet pan, helping to retain that incredible buttery texture.
Step 3: Broil the miso salmon
I recommend lightly greasing the foil with either cooking spray or a thin layer of olive oil to prevent the salmon from sticking. It’s fine if the salmon gets a little charred around the edges as it broils. That adds a nice smokey flavor! If it looks like it’s cooking too quickly, try lowering the shelf by one notch.
While not an essential, I also recommend using a fish spatula for transferring the finished salmon to serving plates. These spatulas are thin and firm, designed specifically for delicate fish filets. It will help prevent the flaky salmon filet from falling apart.
What is White Miso Paste?
White miso paste is prepared using soybeans that have been fermented with a large percentage of rice. The final color can actually range from white to pale beige.
White miso has a sweeter flavor profile than red miso, which is fermented for a longer period of time. This is the brand of white miso paste I typically use (I love their red miso paste as well, especially for soup!)
What is Mirin?
Mirin is a staple of Japanese cooking. It’s a rice wine similar to sake, but one with a lower alcohol content, as well as a higher sugar content. Mirin is sweet, and works well as a contrast to saltier Japanese condiments like soy sauce. It’s slightly thick, with a light amber or golden color.
You can find mirin in the international aisles of many grocery stores. However, I recently starting buying this brand of mirin online and think it’s much better than other versions I’ve tried!
What is Sake?
Sake, also known as Japanese rice wine, is an alcoholic beverage made from fermented rice that has been polished to remove the bran. {Read more about sake on Wikipedia}
You don’t need to purchase an expensive sake for cooking. I’ve been using Gekkeikan Sake, which is available nationwide and can be found in most liquor stores. It’s reasonably priced and does a great job.
Sake vs. Mirin
Sake and mirin might sound very similar, but they actually have different flavor profiles. Sake has a higher alcohol and lower sugar content, whereas mirin has a higher sugar content and lower alcohol content.
Using both ingredients in one recipe enhances the flavor and umami of the final dish. {Read more about the differences between sake and mirin on Just One Cookbook}
Can I Substitute Sake & Mirin with Rice Wine Vinegar?
While it may seem tempting, you can’t substitute sake and/or mirin with rice vinegar and expect the same results. While all three products of these products are made from fermented rice, the flavor profiles are all different (due to different methods of processing). Rice wine vinegar has more acidity and sourness.
How Long Does Miso Salmon Last in the Fridge?
If the salmon is fresh when cooked, it will keep in the refrigerator for up to 5 days. However, I recommend enjoying leftovers within 3 days for the best flavor.
I am loving this salmon the next day over greens or with crackers! I prefer enjoying the leftovers chilled. Anytime you reheat salmon, you run the risk of overcooking it, which will make it less tender. This miso salmon has such an incredible flavor and texture on its own; it doesn’t need to be served warm.
More Salmon Recipes
If you love this recipe, be sure to check out my Baked Teriyaki Salmon, Salmon Chowder, and Baked Salmon with Broccoli, Potatoes and Mustard-Chive Sauce.
Miso Salmon
Ingredients
- 3 tablespoons white miso paste
- 2 tablespoons sake
- 2 tablespoons honey
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 4 (6-ounce) salmon fillets, skin on or off depending on your preference
- Optional for serving: scallions, rice and steamed broccoli
Instructions
- Mix the miso, sake, honey, mirin, and soy sauce in a large flat dish (such as a pie pan) or a large resealable plastic bag. Optionally, you can taste the marinade and add more ingredients to taste if you prefer more honey, etc.
- Add the salmon, making sure the fish is coated with the marinade.
- Cover and marinate at room temperature for at least 30 minutes to one hour.
- Place an oven rack near the top and preheat the broiler. Line a broiling pan with aluminum foil. Spray with cooking spray or brush some olive oil over the foil, then lay the salmon fillets on top, skin-side down, so they’re not touching. Brush a thin coating of marinade on top of the salmon.
- Broil for 6-10 minutes, depending on how thick the fillets are and how hot your broiler is. Broilers vary in heat intensity, so keep an eye on the salmon to make sure the tops don’t burn. A little char is fine.
- Transfer to dinner plates. Serve with rice and vegetables, topped with sliced scallion. Enjoy any leftovers within 3 days.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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My family loves salmon, so I can’t wait to try this recipe! Heading to the grocery store to get everything I need now!
Simple and delicious. My favorite kind of recipe! We loved this miso salmon.