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! 😉
~ Lisa.
Broiled Miso Salmon Filets
Ingredients
- 6 salmon filets (about 1.5 lbs. (680g) total)
- 1 teaspoon sesame seeds
- 1 ½ 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 teaspoon honey
- 1 garlic clove minced
Instructions
- 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.
Notes
- 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.
Nutrition
If you make this dish, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
You might also like:
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- Do-It-Yourself Salmon Poke Bowls
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- Poached Salmon Tobiko Rice Bowl
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- Broiled Salmon Spinach Risotto
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.
What color miso paste- white, yellow, red? Thx
Hi Kellie! I use either yellow or red. White has a milder flavor, so that is okay, too, depending on what you prefer. I hope that helps!
It looks great! I eat salmon regularly but will have to get my hands on some mirin sauce.
Hey Luna! I hope you like it when you try it!
Made this tonight and it’s a big 5 star family approved recipe! I added a dash of sesame oil (just coz I love sesame oil!). Will definitely be making this again. Thanks Lisa!
So glad it was a hit with your family, Pai Li! And I love the idea of adding some sesame oil!
I haven't tried miso and salmon together before but you have convinced me. It looks delicious! I have been thinking about salmon now that the warmer weather is coming; I always associate salmon and summer - they just go together for me. Pinning this to try soon!
Salmon and summer definitely go together! Hope you enjoy it!
Miso and salmon are AMAZING together. There was definitely a time where I only associated it with soup as well. So glad I was able to see its use elsewhere. That salty umami flavor just cannot be beat!
We have salmon at least a couple of times per month, and I'm always looking for new ways to cook it. Salmon and Asian flavours are perfect together and I can't wait to try this. Pinning.
Thanks for the comment, Colleen. Let me know how it turns out when you make it!
Yum! I will have to try broiling salmon with the miso marinade when I cook salmon next time! Love that there is mirin in the marinade.
I hope you like it when you try it, Cynthia. Thanks for the comment!