Why This Recipe Works
I wasn't going to post another salmon recipe. I told myself that. After the honey garlic butter salmon and the maple dijon salmon, I thought—enough salmon. Move on. Make something else. There are other proteins. Other possibilities. But then I was in the kitchen last Tuesday, and I had salmon in the fridge, and miso paste in the back of the pantry, and before I really thought about it, I was making salmon again.
Maybe it doesn't matter. Maybe the repetition is the point. Each salmon is different, technically. Different glaze, different flavor profile, different—but is it really different? Or is it just variation? Salmon with honey. Salmon with maple. Salmon with miso. The salmon remains. The salmon is constant. I'm the one adding things to it.
Anyway. This miso glaze is good. The white miso adds sweetness and that deep umami funk. The mirin brings a subtle sweetness. The combination caramelizes beautifully under the broiler—those dark, slightly charred edges that photograph so well. That everyone loves. That I keep making, over and over, because it works. Because the formula works.
Pro Tips Before You Start
- Use white (shiro) miso for a milder, sweeter flavor; red miso works but it's saltier
- Pat the salmon dry before glazing—moisture prevents caramelization (you know this already, from the other salmon recipes, but I'm writing it again because that's what I do)
- Watch the broiler closely; miso burns faster than honey-based glazes
- The glaze will seem too salty when raw. It balances when cooked. Trust the process.
I keep thinking I should branch out. Try something new. But then I remember: you liked the other salmon recipes. The comments said so. The numbers said so. So here we are again, making salmon. Making content. Making dinner. It's fine. This is fine.
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Miso Glazed Salmon
Salmon recipe #3. Or is it #4? I've lost count.
Ingredients
- For the Salmon
- For the Miso Glaze
- For Garnish
Instructions
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Make the GlazeIn a small bowl, whisk together miso paste, mirin, soy sauce, honey, sesame oil, and grated ginger until smooth. Set aside. You've made glazes before. You know how this works.
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Prep the SalmonPat the salmon fillets dry with paper towels. Position your oven rack about 6 inches from the broiler element. Preheat the broiler to high.
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SearHeat oil in an oven-safe skillet over medium-high heat. When shimmering, add salmon fillets (skin-side down if using skin-on). Sear for 3 minutes until the bottom is golden.
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Glaze & BroilBrush the miso glaze generously over the top and sides of each fillet. Transfer the skillet to the broiler. Broil for 4-6 minutes, watching closely, until the glaze is caramelized and slightly charred in spots and the salmon is cooked to your liking.
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Garnish & ServeRemove from oven. Sprinkle with sesame seeds and sliced green onions. Serve immediately. Take a picture first, obviously.
Nutrition Information
Per serving (1 fillet with glaze)
Recipe Notes
Why this glaze works: The miso provides depth, the mirin adds sweetness, the honey helps it caramelize. It's a formula. Like all the other formulas. They all work.
Comparison to other salmon recipes: The honey garlic butter salmon is sweeter, more approachable. The maple dijon is tangier. This one is more umami-forward. They're all salmon. They all have glazes. The salmon doesn't care which glaze you use.
Storage: Leftovers keep 2-3 days. But there are never leftovers. People always finish the salmon. They always want more salmon.
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Recipe Reviews (89)
Another amazing salmon recipe! I love that you keep posting these—my family literally asks for salmon every week now. This miso version is my new favorite. Turned out exactly like the picture!
Great recipe. Quick question though—how many salmon recipes are you planning to post? Not complaining, just curious. Feels like there's a lot of salmon on this blog lately.
Isla, are you okay? The intro to this recipe felt a little... different. The recipe itself is great, the salmon was delicious, but I hope everything is alright with you. We're here if you need anything.
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