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Miso Salmon Japanese

Featured in Ocean-Fresh Seafood Made Simple.

Ditch the takeout! This dish brings the classic flavors of Japan to your table with a quick and easy miso-marinated salmon recipe. Sake, mirin, and miso paste create a harmonious balance of sweet and salty, while the salmon comes out flaky and moist with a charred golden crust. Ideal for all skill levels, it’s customizable for varying fish thicknesses and delivers flawless results every time.
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Updated on Sun, 09 Mar 2025 05:24:47 GMT
Miso-Marinated Salmon Japanese Style Pin it
Miso-Marinated Salmon Japanese Style | linacooks.com

A classic Japanese miso-glazed salmon that balances sweet and savory flavors perfectly. The rich umami of miso paste creates a delectable caramelized crust while keeping the fish tender and moist inside. This traditional preparation method captures the essence of Japanese home cooking with its elegant simplicity.

This treasured recipe comes from years of cooking with Japanese home cooks who taught me their careful miso glazing techniques. The key is managing the marinade properly to achieve that perfectly lacquered finish.

Key Ingredients

  • Salmon: Fresh skin-on fillets with bright color and firm texture
  • White miso: Mild and sweet variety for balanced flavor
  • Cooking sake: For tenderizing and flavor enhancement
  • Mirin: Sweet rice wine that creates gloss and depth
  • Japanese soy sauce: Adds rich umami notes
  • Sesame oil: For subtle nutty undertones
  • Fresh ginger root: Provides aromatic sharpness

Preparing the Dish

Marinade Base:
Blend miso paste until smooth before adding liquid ingredients. The mixture should become silky and well-combined.
Fish Preparation:
Ensure fillets are completely dry and check for pin bones. Make shallow diagonal cuts in skin.
Oven Setup:
Position rack 9 inches from broiler for optimal heat distribution.

Final Steps

Before Cooking:
Carefully remove excess marinade to prevent burning while achieving golden-brown surface.
Japanese Miso Salmon Pin it
Japanese Miso Salmon | linacooks.com

Serving Suggestions

Serve alongside steamed rice with ginger, quick-pickled vegetables, and a side of miso soup for a complete Japanese meal. Fresh edamame makes an excellent appetizer.

Recipe Variations

Experiment with red miso for stronger flavor or add fresh ginger to the marinade. Try broiling seasonal vegetables alongside the fish. For heat, incorporate a small amount of wasabi into the marinade.

Storage Guidelines

Store cooked salmon in the refrigerator for up to two days. Marinade keeps for one week when refrigerated. Reheat gently in a covered dish to maintain moisture.

This miso-glazed salmon represents the perfect marriage of traditional technique and modern simplicity. The consistent results and elegant presentation make it a reliable choice for both casual dinners and special occasions.

Japanese Miso Salmon Recipe Pin it
Japanese Miso Salmon Recipe | linacooks.com

Frequently Asked Questions

→ Which miso works best?
Any kind! White miso is subtle and mild, while darker miso has a deeper, bolder taste.
→ Is it okay to marinate the salmon overnight?
Not a great idea. Keeping it in the marinade for more than 1-2 hours could make it overly salty.
→ How do I know when it’s ready?
Check the internal temperature with a thermometer (aim for 125-130°F) or see if the fish flakes easily with a fork.
→ What if I don’t have sake?
No worries! Dry white wine or rice vinegar can work as substitutes while keeping the flavors interesting.
→ What sides go well with this?
Pair it up with steamed veggies and fragrant ginger-infused rice for a complete meal.

Miso Salmon Japanese

A sweet and savory twist on miso-marinated salmon, broiled for crispy edges and a velvety, moist texture inside. Pairs great with rice and veggies.

Prep Time
5 Minutes
Cook Time
10 Minutes
Total Time
15 Minutes
By: Paolina

Category: Seafood

Difficulty: Intermediate

Cuisine: Japanese

Yield: 2 Servings

Dietary: Low-Carb, Dairy-Free

Ingredients

→ Salmon

01 2 salmon fillets with skin on (¾ lb/340g total, no thicker than 1 inch)

→ Marinade

02 1 tablespoon soy sauce
03 2 tablespoons miso (any variety)
04 ¼ teaspoon toasted sesame oil
05 1 tablespoon mirin
06 1 tablespoon sake

→ Garnish

07 Chopped green onion/scallion (about 1)
08 ½ teaspoon toasted black and white sesame seeds

Instructions

Step 01

Look over the salmon for any bones or scales. Use tweezers to get rid of bones and scrape off scales with a knife.

Step 02

Combine the marinade ingredients in a big bowl or a flat dish.

Step 03

Flip the salmon skin-side up into the marinade. Spoon some of the liquid over the top to coat it well. Cover it and pop it in the fridge for 1-2 hours (or 3 hours if the fillets are thicker).

Step 04

Line a baking tray with foil and lightly oil it. Take the salmon out of the marinade and scrape off the extra so it doesn’t burn while cooking.

Step 05

Set your oven rack 9 inches from the broiler and set it to High (550°F). Cook the salmon until the inside hits 125-130°F, about 10-13 minutes.

Step 06

Sprinkle sesame seeds and chopped green onions on top. Serve with ginger rice if you want.

Notes

  1. If you marinate the fish overnight, it’ll get too salty.
  2. You can keep leftovers in the fridge for up to 3 days.
  3. Store in the freezer for up to one month if you want to save some for later.
  4. For thicker fillets, there’s also an option to bake instead.

Tools You'll Need

  • Tweezers for removing bones
  • A sharp chef’s knife
  • Baking tray
  • Aluminum foil for lining
  • Thermometer to check temperature

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes fish (salmon)
  • Has soy (soy sauce, miso)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 308
  • Total Fat: 13 g
  • Total Carbohydrate: 3 g
  • Protein: 40 g