Miso Salmon

By: takestwoeggsPosted: 03/10/2022 Updated: 01/12/2023
Prep 15 minutes
Cook 15 minutes
Prepare to have your tastebuds dance with this easy and juicy miso salmon recipe! This baked miso salmon is glazed with a miso honey ginger glaze that is perfect for an easy and tasty weeknight meal.
Miso Salmon

Prepare to have your tastebuds dance with this easy and juicy miso salmon recipe! This baked miso salmon is glazed with a miso honey ginger glaze that is perfect for an easy and tasty weeknight meal.

A bowl with rice and miso salmon surrounded by table settings.

If you love flavorful, healthy, and easy weeknight meals, this umami-packed, miso honey ginger salmon recipe was made for you. The best part about this baked salmon recipe is how foolproof it is to achieve a juicy and tender salmon that is incredibly flavorful and delicious. I’ll let you in on the secret–it’s in the brine. The brine seasons the salmon while also preventing the fish from drying out in the oven too quickly.

This ginger miso salmon is one of my favorite easy weeknight recipes for meal prep. It is so easy to double or triple and yields a delicious and healthy meal. I always pair this baked miso salmon recipe with either my kimchi fried rice or gochujang pasta and a side of steamed veggies for a balanced meal!

Why You’ll Love This Recipe

  • You will make the juiciest, most tender, and most delicious miso honey salmon.
  • This baked miso salmon recipe is very easy to make and only has 5 easy, fool-proof steps!
  • You serve this salmon recipe with just about anything! It pairs especially well with kimchi fried rice or gochujang pasta.
Up close of a salmon filet cut into.

Kitchen Equipment

This ginger miso salmon recipe only requires a few staple kitchen equipment.

  • Airtight container: I recommend brining the miso honey salmon in an air-tight container in the refrigerator.
  • Mixing bowl: to make the miso glaze a mixing bowl is a must.
  • Baking sheet: you will need a greased, half-sheet baking sheet to bake the salmon.
  • Basting brush: you will use a basting brush to brush on the miso honey glaze onto the salmon.
A bowl of rice topped with a plank of miso salmon.

Ingredients

All of the ingredients for this baked miso salmon recipe are mostly pantry staples and can be found at your local grocery store.

  • Salmon: fresh salmon is the best salmon. When I make this recipe, I love to splurge on a thick, juicy cut of king salmon.
  • Garlic: an aromatic in the brine
  • Ginger: an aromatic in the brine and the miso glaze.
  • Maple Syrup: the maple syrup balances out the acidity from the lemon juice and lemon zest and sweetens the brine.
  • Chili Paste or Sambal: adds a touch of spice and heat to the brine and the glaze. My favorite chili paste to use is Huy Fong Foods garlic chili paste.
  • Lemon Zest and Juice: the acidity from the lemon juice and zest is the base of the brine and what keeps the salmon juicy.
  • Salt: seasons the brine and brings out the other flavors.
  • White Miso: white miso is the mildest form of miso that is lightly sweet. It adds just a hint of umami flavor without overpowering the salmon.
  • Soy Sauce: soy sauce adds a salty umami flavor to the glaze.
  • Honey: honey sweetens the glaze and blends beautifully with the miso.
  • Olive Oil: a dash of olive oil is used for the glaze to thin out the miso and adhere to the salmon
  • Toasted Sesame seeds: toasted sesame seeds add a little nutty crunch as a garnish for the ginger miso salmon.
  • Green onion: for garnish

Substitutions

You can mix up this ginger miso salmon recipe by swapping out a couple of the ingredients for the ones I’ve listed below.

  • Sriracha: instead of sambal or chili paste, you can use sriracha for more of a kick!
  • Red or Yellow miso: for a more pungent miso flavor, you can use yellow or red miso instead of the mild white miso.

How to Make Miso Salmon

This baked miso salmon recipe is so easy to make! The hardest part is waiting for the salmon to sit in the brine for at least 4 hours.

  1. Brine the salmon. In a large mixing bowl, add the minced garlic, minced ginger, water, maple syrup, chili paste, lemon zest, lemon juice, and salt. Mix together until combined. Cut the salmon into serving-size pieces. Then place the salmon in the brine skin facing up. Cover and marinate in the refrigerator for at least 4 hours.
  1. Make the miso glaze. In a small mixing bowl, mix together the miso, water, soy sauce, honey, chili paste, ginger, and olive oil until combined.
  2. Prepare the oven. Preheat your oven to 400°F or 200°C and grease your baking sheet with oil or cooking spray.
  3. Pat the salmon dry. After 4 hours, take the salmon out of the brine and pat the salmon down with a paper towel. Place the salmon on the baking sheet.
  4. Coat the salmon. Using a basting brush, evenly brush the miso glaze over the salmon. Then bake the salmon for 5 minutes. Take the salmon out and brush the miso glaze over the salmon again. Then, switch to broil and broil for an additional 7 minutes or until golden brown and slightly charred.
  1. Serve. Serve the miso honey salmon garnished with toasted sesame seeds, green onion, and a slice of lime paired with rice and steamed vegetables. Enjoy!

Tips for the Juciest Miso Salmon

  • Buy a high-quality piece of salmon. Buying a high-quality fresh salmon is key for the best-tasting miso honey salmon. I love to splurge and get king salmon for its tender and juicy meat.
  • Brine the miso honey salmon overnight. The brine is the most important step to ensure the juiciest salmon. I recommend soaking the salmon in the brine overnight for the soundest results.
  • Remember to pat the salmon dry before adding the glaze. This allows the salmon to absorb the miso glaze before you bake it in the oven.
  • Bring the salmon to room temperature. It is important to let the salmon come to room temperature before you bake it so that the salmon cooks evenly.
  • Watch the oven closely! When you turn on the broil function, every oven works differently. Broiling only lasts a few minutes for that finishing char on the salmon. So watch the oven closely and remove the salmon once it has golden brown edges.

Storage Instructions

This recipe is best served immediately. You can also store this ginger miso salmon in an airtight container in the refrigerator for up to 5 days.

Frequently Asked Q’s & A’s

How do I serve miso salmon?

This miso honey salmon pairs perfectly with a spicy base such as my kimchi fried rice or my gochujang pasta. Then add some steamed or stir-fry veggies and you have got yourself a delicious well-balanced meal.

What is in miso glaze?

This miso glaze is made with white miso, water, soy sauce, honey, chili paste, ginger, and olive oil.

Why should I brine the salmon?

Brining the salmon helps season the fish, which in turn improves the flavor. It also partially dissolves the salmon’s muscle fibers to form a water retaining gel, which prevents it from drying out in the oven.

Did you make this Miso Honey Salmon?

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Recipe

Up close of a bowl of rice and miso salmon.

Miso Salmon

5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Brine Time 4 hours
Prepare to have your tastebuds dance with this easy and juicy miso salmon recipe! This baked miso salmon is glazed with a miso honey ginger glaze that is perfect for an easy and tasty weeknight meal.
Servings: 4 servings
Print Recipe

Ingredients

Brine

  • 2 lb salmon
  • 2 cups water
  • 3 cloves garlic minced
  • 2 tablespoons ginger minced
  • ½ cup maple syrup
  • 1 tablespoon chili paste sambal
  • 1 large lemon zest
  • 1 cup lemon juice about 4 large lemons
  • 2 tablespoon salt

Miso Glaze

Garnish

Instructions

  • Brine the salmon. In a large mixing bowl, add the water, minced garlic, minced ginger, maple syrup, chili paste, lemon zest, lemon juice, and salt. Mix together until combined. Cut the salmon into serving-size pieces. Then place the salmon in the brine skin facing up. Cover and marinate in the refrigerator for at least 4 hours.
  • Make the miso glaze. In a small mixing bowl, mix together the miso, water, soy sauce, honey, chili paste, ginger and olive oil until combined.
  • Prepare the oven. Preheat your oven to 400°F or 200°C and grease your baking sheet with oil or cooking spray.
  • Pat the salmon dry. After 4 hours, take the salmon out of the brine, pat the salmon down with a paper towel and bring the salmon to room temperature. Place the salmon on the greased baking sheet.
  • Coat the salmon. Using a basting brush, evenly brush the miso glaze over the salmon. Then bake the salmon for 5 minutes. Take the salmon out and brush the miso glaze over the salmon again. Then, switch to broil and broil for an additional 7 minutes or until golden brown and slightly charred.
  • Serve. Serve the salmon garnished with toasted sesame seeds, sliced green onion and a slice of lime paired with rice and steamed vegetables. Enjoy!

Notes

  • Buy a high-quality piece of salmon. Buying a high-quality fresh salmon is key for the best-tasting miso honey salmon. I love to splurge and get king salmon for its tender and juicy meat.
  • Brine the miso honey salmon overnight. The brine is the most important step to ensure the juiciest salmon. I recommend soaking the salmon in the brine overnight for the best results.
  • Remember to pat the salmon dry before adding miso glaze. This allows the salmon to absorb the miso glaze before you bake it in the oven.
  • Bring the salmon to room temperature. It is important to let the salmon come to room temperature before you bake it so that the salmon cooks evenly.
  • Watch the oven closely! When you turn on the broil function, every oven works differently. Broiling only lasts a few minutes for that finishing char on the ginger miso salmon. So watch the oven closely and remove the salmon once it has golden brown edges.
  • Storage: This recipe is best served immediately. You can also store this ginger miso salmon in an airtight container in the refrigerator for up to 5 days.

Nutrition:

Calories: 465kcal | Carbohydrates: 31g | Protein: 52g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 848mg | Sodium: 4179mg | Potassium: 636mg | Fiber: 1g | Sugar: 17g | Vitamin A: 698IU | Vitamin C: 59mg | Calcium: 75mg | Iron: 2mg

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