Miso Salmon Recipe

Make the marinade

In a medium bowl, whisk together the white miso paste, mirin, sake, granulated sugar, soy sauce, grated ginger, minced garlic, and sesame oil until smooth and homogenous. Taste and adjust sweetness or salt: add up to 1 teaspoon more sugar if you prefer a sweeter glaze, or a pinch more soy sauce for saltiness.

Strain for a smoother glaze (optional)

If you want a very smooth glaze, push the marinade through a fine mesh sieve to remove any fibrous bits from the ginger or garlic.

Prepare the salmon

Pat the salmon fillets dry with paper towels. Lightly season the flesh side with kosher salt and black pepper; avoid oversalting because miso is salty. Place fillets skin-side down in a shallow dish or rimmed baking sheet, leaving space between pieces.

Marinate

Spoon or brush about two thirds of the miso marinade evenly over the flesh of the salmon, reserving roughly one third for glazing during cooking. Turn the fillets skin-side up and cover loosely with plastic wrap. Refrigerate for 30 minutes to 2 hours. (Do not marinate much longer than 2 hours — the sugars and salt will begin to cure the fish.)

Bring to room temperature

Remove the salmon from the fridge about 15–20 minutes before cooking to take the chill off; keep the leftover marinade chilled until ready to use.

Cook the salmon — oven broil method

Preheat the broiler with a rack 6–8 inches (15–20 cm) from the heat source. Line a rimmed baking sheet with foil and brush lightly with oil to prevent sticking. Place the salmon skin-side down on the sheet. Brush the reserved marinade over the flesh in a thin even layer. Broil for 6–10 minutes depending on fillet thickness: start checking at 6 minutes. The glaze should be bubbling and lightly caramelized and the fish should flake easily with a fork but remain moist (internal temp ~125–130°F / 52–54°C for medium rare to medium). If the glaze browns too quickly, move the tray down one level or reduce broil for the last minute.

Alternative: Pan-sear then finish in oven

Heat a large ovenproof skillet over medium-high heat and add 1 teaspoon vegetable oil. When shimmering, place salmon skin-side up and sear the flesh for 1–2 minutes until lightly browned. Flip and sear skin-side down for 2–3 minutes to crisp the skin. Brush reserved marinade on flesh, then transfer skillet to a 400°F (200°C) oven and roast for 6–8 minutes until glaze is caramelized and salmon reaches desired doneness.

Rest

Remove salmon from oven or broiler and let rest 2–3 minutes. This helps the juices redistribute and the glaze set.

Transfer each fillet to plates. Sprinkle with thinly sliced scallions and toasted sesame seeds. Serve with lemon or lime wedges on the side to squeeze over if desired. Optionally serve over steamed rice or with sautéed greens.