If you’re craving a dish that’s healthy, fast, and full of flavor, this Miso Glazed Salmon delivers on every front. Inspired by classic Japanese flavors, this recipe brings together the rich, buttery texture of salmon with a savory-sweet miso glaze that caramelises when cooked. It’s the perfect example of how a few pantry staples like miso paste, soy sauce, and rice wine vinegar can completely transform a simple piece of fish into something restaurant-worthy in under 30 minutes.
The glaze is made with white miso paste, which has a mild, slightly sweet flavor that pairs wonderfully with salmon. It’s mixed with a touch of soy sauce, rice wine, honey (or maple syrup), and a bit of sesame oil. The result is a thick, umami-rich coating that sticks to the salmon and forms a beautiful golden crust when baked.
What makes this dish even better is its flexibility. You can marinate the salmon ahead of time for deeper flavor or simply brush on the glaze and pop it in the oven when you’re in a rush. It works just as well in a pan if you prefer crispy edges. Serve it over steamed rice with a side of sautéed garlic green beans and you’ve got a satisfying, well-balanced meal.
Whether you’re cooking for one or entertaining guests, Miso Glazed Salmon is a reliable dish that looks impressive but requires minimal effort. It’s one of those recipes you’ll find yourself returning to again and again.
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Miso Glazed Salmon
Ingredients
Miso glaze
- 2 tbsp miso paste
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp honey, or maple syrup
- 1 tsp sesame oil
- 1 tsp grated garlic (optional)
Salmon
- 2 salmon fillets, skin-on or off
- neutral oil
- sesame seeds
- green onions, sliced
Instructions
- In a bowl, mix all glaze ingredients until smooth.Pat salmon dry and coat evenly with the glaze. Let it marinate for at least 30 minutes (I recommend overnight in the fridge for more flavour).
- Preheat to 200°C (400°F). Remove any excess marinade from salmon (too much will cause it to burn quickly!), place on a lined baking tray and bake for 10-12 minutes, or until cooked through and slightly caramelised. Grill on high for the last 2 minutes to get a nice glaze on top (optional).
- Add the leftover marinade to a pan and reduce while salmon is baking.
- Garnish with sesame seeds and sliced green onions. Pairs beautifully with steamed rice, sautéed greens, drizzle sauce over salmon with some mayonnaise on the side (optional)
