5-Minute Miso Glazed Salmon

There’s something incredibly comforting about a perfectly caramelized piece of salmon glazed in a sweet-savory miso sauce. I first made this on a weeknight when I was craving something “fancy” but didn’t want to dirty more than one pan. This Miso Glazed Salmon has been my quick fix ever since — tender salmon, a rich umami glaze, and minimal cleanup. It’s the kind of dinner that feels special but takes less time than scrolling through takeout options.

Why You’ll Love This Miso Salmon

This recipe proves that you can have a restaurant-quality dish on the table in just about 15 minutes. The miso glaze gives the salmon a rich, savory flavor that’s balanced with a subtle sweetness from brown sugar. When the glaze hits the heat of the broiler, it caramelizes beautifully — creating that irresistible sticky crust that makes every bite so satisfying.

I love serving this over a bed of steamed jasmine rice with a side of stir-fried greens or roasted broccoli. It’s one of those recipes that looks impressive but feels easy and forgiving, even on the busiest weeknights.

Ingredients You’ll Need

Here’s what you’ll want to have ready before the oven gets hot:

• Salmon fillets: Around 5–6 ounces each. I usually go for Atlantic salmon for its richness, but wild Alaskan or King salmon work well too.

• Miso paste: I prefer red miso for its bold, savory depth. If you want a milder taste, white or yellow miso will do the trick.

• Brown sugar: Helps balance the saltiness of miso and creates that gorgeous caramelized finish.

• Soy sauce: Brings in umami and a little saltiness.

• Hot water: Loosens the glaze to make it brushable.

• Salt and pepper: Just a pinch for seasoning the fish.

• Sesame seeds and green onions: For a bit of texture and color at the end.

If you have some mirin rice wine in your pantry, adding a splash deepens the flavor — I often do this when I want the sauce to taste a bit more like what I’ve had at my favorite Japanese restaurant.

Ingredient Tips and Substitutions

If you’re out of red miso, go for white miso for a gentler, sweeter flavor. It’s lovely if you’re serving this to kids or prefer something less intense.

For a touch of heat, mix in chili oil or sriracha to the glaze — I love doing this when I want a little kick. Honey or maple syrup can replace brown sugar if you want a naturally sweet option; they also thicken the glaze nicely without needing water.

If you’re craving a slightly tangier note, stir in a few drops of rice vinegar. It brightens the glaze and cuts through the richness beautifully.

How to Make Miso Glazed Salmon

1. Preheat the oven: Set your broiler to high and position the rack on the lowest level. This keeps the glaze from burning. Line a baking sheet with foil and brush with a bit of olive oil.

2. Make the glaze: In a small bowl, whisk together miso paste, brown sugar, soy sauce, and a splash of hot water until smooth. The glaze should be thick enough to cling to the fish but easy to spread.

3. Prep the salmon: Pat the fillets dry with paper towels, then season both sides lightly with salt and pepper.

4. Glaze it up: Brush the glaze generously over the tops and sides of each fillet.

5. Broil: Place the tray on the lowest rack and broil for 8–10 minutes, brushing on more glaze at the 5- and 8-minute marks. The high heat will caramelize the glaze while keeping the inside moist.

6. Serve: Once the salmon flakes easily with a fork, remove it from the oven. Sprinkle sesame seeds and chopped green onions over the top.

When I make this, I always save a little glaze to drizzle over the rice — it soaks in beautifully and ties the whole meal together.

Tips and Tricks

• Use foil: It makes cleanup a breeze and prevents sticking.

• Keep an eye on the broiler: Things move fast at that heat — it’s the difference between golden perfection and burnt sugar.

• Don’t overcook: The salmon should flake easily but still be juicy in the middle.

• Add extra glaze layers: Brushing on more glaze while it cooks builds that glossy coating everyone loves.

• Try it in the air fryer: If you’re short on time, air-frying at 400°F for about 8 minutes gives a similar caramelized finish.

Sometimes, I toss steamed bok choy or asparagus onto the same tray for the last few minutes of broiling — it soaks up the miso glaze and saves me from washing another pan.

Make Ahead and Storage

You can mix the miso glaze up to three days in advance — just store it in a small jar in the fridge. When ready to cook, brush it right on the salmon.

Cooked salmon keeps well for up to two days in an airtight container. Reheat gently in a pan over low heat with a splash of water to revive the glaze without drying out the fish. I don’t recommend freezing this one; the texture and glaze don’t hold up as well.

Serving Suggestions

Serve your miso glazed salmon with steamed white rice, brown rice, or even garlic fried rice for a heartier option. It also pairs wonderfully with sautéed spinach, stir-fried bok choy, or roasted carrots.

If you’re in the mood for something refreshing, try a crisp cucumber salad with sesame dressing on the side — it balances the sweetness of the glaze perfectly.

For drinks, a light sake or a chilled glass of Pinot Gris complements the umami flavors beautifully.

FAQs

Can I use frozen salmon?
Yes, just thaw it overnight in the fridge and pat dry before glazing.

What’s the difference between red, white, and yellow miso?
Red miso has the deepest flavor and saltiness, while white miso is sweeter and milder. Yellow miso sits right in between.

Can I bake instead of broil?
You can! Bake at 425°F (220°C) for about 12–14 minutes, then switch to broil for the last 2 minutes to caramelize the glaze.

How do I know the salmon is done?
It’s ready when it flakes easily with a fork and looks slightly translucent in the center — that’s the sweet spot for moist, tender salmon.

Continue to Content

Yield: 4

5-Minute Miso Glazed Salmon

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This Miso Glazed Salmon is the kind of quick dinner that feels gourmet without the effort.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• ¼ cup packed dark brown sugar
• 2 tablespoons red miso paste
• 2 tablespoons hot water
• 2 tablespoons soy sauce
• 4 salmon fillets (about 5 to 6 ounces each), skinless
• Kosher salt and black pepper, to taste
• 2 tablespoons sliced green onions
• ½ teaspoon sesame seeds
• Olive oil, for greasing the pan

Instructions

1. Preheat your oven to the high broil setting and position the rack on the lowest level. Line a large baking sheet with foil and lightly brush it with olive oil to prevent sticking.
2. In a medium bowl, whisk together the brown sugar, miso paste, hot water, and soy sauce until smooth. This creates the glossy, savory-sweet glaze that makes the dish shine.
3. Pat the salmon fillets dry and season both sides lightly with salt and pepper. Arrange them evenly on the prepared baking sheet, leaving space between each piece. Brush or spoon a layer of the miso glaze over each fillet, coating the tops and sides generously. Reserve the remaining glaze.
4. Place the tray under the broiler and cook for about 5 minutes. Remove the salmon, brush on another layer of glaze, and return to the oven for 3 minutes. Add one final coat of glaze and broil until the salmon flakes easily and reaches an internal temperature of 135–140°F, usually just 1–2 minutes more depending on thickness.
5. Transfer the salmon to a serving plate and sprinkle with green onions and sesame seeds for a fresh, aromatic finish.

Notes

• If your salmon has skin, you can broil it skin-side down and remove it after cooking. For a milder flavor, substitute white or yellow miso for the red variety. Honey or pure maple syrup can be used instead of brown sugar—just skip the added water.
• If your oven doesn’t have a broil setting, roasting at 525°F works beautifully. Keep an eye on wild salmon, as it cooks faster than farmed. Store leftovers in an airtight container for up to 5 days. To reheat, warm gently in the microwave in short bursts or reheat in a covered skillet until just hot.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 3004Total Fat 181gSaturated Fat 35gUnsaturated Fat 146gCholesterol 923mgSodium 9409mgCarbohydrates 16gFiber 1gSugar 13gProtein 319g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This Miso Glazed Salmon is one of those recipes that proves you don’t need complicated steps to make something extraordinary. A few pantry ingredients and ten minutes under the broiler, and you’ve got a meal that feels both comforting and elegant. I’ve made this for weeknight dinners, last-minute guests, and even date nights at home — it never fails to impress. Sometimes, simplicity really is the secret ingredient.

Also try these Salmon recipes:-

• Maple Soy Glazed Salmon
• Baked Lemon Pepper Salmon
• Baked Jerk Salmon