Description
This Baked Miso Salmon recipe features tender, flaky salmon fillets marinated in a savory white miso glaze, then baked and broiled to perfection. The marinade combines Japanese rice wine, soy sauce, rice vinegar, brown sugar, sesame oil, and a hint of Asian chili sauce, delivering a umami-packed and slightly sweet flavor. Garnished with green onions and toasted sesame seeds, this dish is easy to prepare, elegant, and perfect for a healthy weeknight dinner or special occasion.
Ingredients
Scale
Salmon
- 4 skin-on salmon fillets (6-8 oz each)
Marinade
- 1/4 cup white miso
- 2 tablespoons Japanese rice wine (mirin)
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame seed oil
- 1 teaspoon Asian chili sauce (like Sambal Oelek, adjust to taste)
Glaze
- 3 tablespoons reserved marinade
- 2 tablespoons water
- 1 teaspoon honey (add more for sweetness)
Garnish
- Green onions, sliced
- Toasted sesame seeds
Instructions
- Make Marinade: In a small bowl, whisk together the white miso, mirin, reduced sodium soy sauce, rice vinegar, brown sugar, toasted sesame seed oil, and Asian chili sauce until smooth and well combined.
- Make Miso Glaze: Reserve 3 tablespoons of the prepared marinade and transfer it to a separate small bowl. Add 2 tablespoons of water and 1 teaspoon of honey to this reserved portion, mixing well to create a sweet miso glaze. Adjust the honey to your preferred sweetness level.
- Marinate Salmon: Pat the salmon fillets dry with paper towels. Place them skin-side down in a shallow dish such as a 9×9 baking dish. Brush the marinade evenly over the top and sides of each fillet. Cover the dish and refrigerate for 1 to 2 hours if the fillets are about 1 inch thick; for thicker cuts, marinate closer to 3 to 4 hours. Remove from the fridge and let the salmon sit at room temperature for 30 minutes before cooking.
- Prepare Pan: Line a small baking sheet or large pan with aluminum foil for easy cleanup. Transfer the salmon fillets to the pan, leaving at least 1 inch of space between each piece. Wipe off any excess marinade from the fillets to prevent burning during baking.
- Bake and Broil Salmon: Preheat your oven to 400°F (204°C). Insert a digital probe thermometer into the thickest part of one fillet to monitor internal temperature. Bake the salmon uncovered for 8 minutes if fillets are 1 inch thick, or up to 10 minutes for thicker cuts. Then switch the oven to broil and broil the salmon for an additional 3 to 5 minutes until the internal temperature reaches 125-130°F (52-54°C) and the surface is slightly caramelized.
- Glaze and Garnish: Remove the salmon from the oven and brush each fillet generously with the reserved miso glaze. Garnish with sliced green onions and toasted sesame seeds for added flavor and a beautiful presentation. Serve immediately and enjoy!
Notes
- Use Japanese rice wine (mirin) for authentic flavor; if unavailable, you can substitute with a mixture of dry sherry and sugar.
- Adjust the amount of Asian chili sauce to your preferred spice level or omit entirely for a milder taste.
- Allowing the salmon to come to room temperature before cooking helps it cook evenly.
- Checking the internal temperature with a digital probe ensures perfectly cooked, moist salmon without overcooking.
- Wiping off excess marinade before baking prevents it from burning and developing a bitter taste.
