Miso is a flavor-packed ingredient that is good for so much more than just soup. Broiled Miso Salmon Filets are quick to prepare, tasty, healthy, and perfect any night of the week!
When you hear the word “miso”, the automatic association is with soup.
And not that miso soup isn’t awesome.
But did you know that miso can do so much more than just soup?
Did you know that it is a fabulously flavorful ingredient that goes great with fish?
This recipe was inspired by The Cheesecake Factory’s Miso Salmon, which, although I do enjoy it, is a bit more on the sweet side.
My broiled miso salmon filets are a bit more balanced with the salty and the sweet, and are an example of how to easily use miso to create a delicious fish dish you will totally love!
Besides the salmon itself, there’s the ever important marinade, which starts off with toasted sesame seeds. Toasting the sesame seeds in a dry pan helps to release some of the oil and makes the seeds more fragrant and nutty.
Then the toasted sesame seeds get mixed together with miso paste, soy sauce (tamari for gluten-free), mirin, ginger, garlic, honey, and oil.
The marinade will be on the thick side, and it might look like there’s not enough. But never fear! It’s just right for the amount of salmon in this recipe, and you don’t need much to really make a flavor impact on the fish.
This recipe works with salmon filets that are either skin-on or skinless. If you’re using salmon filets with skin-on, you’re going to want that skin face-UP so it can get nice and crispy when it broils!
Pop the salmon in the oven right after you slather the marinade on them…no need to marinate! Just make up the sauce, coat the salmon well on all sides, and broil!
Alternatively, if you don’t want to broil, you can also roast the salmon at 425 deg F (220 C) for 8-10 minutes.
Serve up the salmon with some hot steamed rice and leafy greens, and you’ve got a great, healthy, satisfying meal..
If you happen to have any leftovers, the salmon reheats really well. You can also re-purpose the salmon and use it to top a salad! I love salads with savory toppings and this tasty broiled miso salmon lends a perfect Asian flair to the some fresh greens.
Find miso paste in the refrigerator section of your local Asian grocery store and discover what this amazing ingredient can do beyond soup!
And there you have it…an awesome meal that comes together quickly and easily that would be welcome on any night. You can even serve it WITH miso soup! 😉
Broiled Miso Salmon Filets
- 6 salmon filets (about 1.5 lbs. (680g) total)
- 1 tsp sesame seeds
- 1 1/2 tbs miso paste
- 1 tbs light olive oil
- 1 tbs mirin
- 1 tbs soy sauce (tamari or liquid aminos for GF)
- 1 tbs minced ginger
- 1 tsp honey
- 1 garlic clove minced
- In small saucepan, toast sesame seeds over medium heat for about 3-4 minutes until golden brown, stirring occasionally. Cool slightly.
- In small bowl, combine miso paste, mirin, oil, soy sauce, minced ginger, garlic, and honey. Stir in toasted sesame seeds.
- Preheat broiler. (See Recipe Notes for baking vs. broiling.)
- Coat salmon filets well in miso sauce and place on parchment- or foil-lined baking sheet. If using salmon filets with the skin on, place them skin side UP.
- Broil a few inches away from the broiler for 10 minutes, watching closely so the salmon does not burn.
- Serve with steamed rice and leafy green vegetables.
- If you have a large salmon filet, cut it into serving portions so they cook evenly.
- If baking instead of broiling, preheat the oven to 425 deg F (220C) and bake for 8-10 minutes in the center of the oven.
- Time may need to be adjusted depending on how thick your salmon filets are.
- You can purchase toasted sesame seeds if you do not want to toast your own.
- This recipe works perfectly with skinless salmon filets as well as skin-on.
If you make this dish, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
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This post was originally published on October 16, 2017, but was republished in April 2019 with new photos, instructional photos, writing, and an updated recipe.