Miso Glazed Salmon for Two is one of my favorite easy recipes to cook on busy weeknights. It has only a few ingredients but is big on taste. A simple miso marinade gives it savory-sweet flavor.
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My family loves salmon. It’s so meaty and flavorful. All you need alongside are rice and a simple vegetable.
What is miso paste?
Miso paste is an amazing seasoning that can be used in all sorts of recipes. It’s Japanese in origin, but you don’t have to limit its use only to Japanese recipes.
Miso paste is a fermented mixture of soybeans and rice (or barley) and salt. Koji, a type of fungus, initiates the fermentation process. The result is a seasoning paste that is full of umami.
Miso paste adds depth of flavor to marinades, salad dressings, and sauces. I especially love it in this Miso Glazed Salmon recipe.
There are several different types of miso paste and they vary in flavor. Some are very mild, while others are very salty and intense. Generally speaking, the lighter the color of the miso, the milder it is.
White or shiro miso paste is mild. Red or aka miso paste is more intense. Awasemiso is a combination of white and red miso pastes, with a flavor that falls in between the two.
I keep both white and red miso in my refrigerator and often use a mixture of the two. If you want to buy only one, start with white/shiro miso.
Look for miso paste in the refrigerator section of an Asian market and some well-stocked supermarkets. You can also buy miso paste online.
What ingredients do you need for miso glazed salmon?
The ingredient list for this salmon recipe is nice and short. It comes from my book 5-Ingredient Cooking for Two!
- White miso paste (or use awase miso paste or a combination of white and red miso paste)
- Sake (or use a dry white wine)
- Soy sauce
- Salmon fillets
That’s it! I told you this Miso Glazed Salmon recipe is super simple!
How do you make it?
Simply mix up the miso marinade ingredients, pour them over the salmon, and let the salmon marinate in the refrigerator for at least 30 minutes. Then bake your salmon in the oven.
The longer you marinate the salmon in the miso sauce, the better. Thirty minutes is a good minimum. And if you can leave it for 2 hours, or even as long as overnight, that’s even better.
How to tell if the salmon is done?
If you’re new to cooking salmon, you might worry about overcooking it. Afterall, it’s not difficult to cook fish just a little too long. To avoid this, be sure to check your salmon after 8 or 9 minutes.
The best way to tell if your salmon is done is by sticking a fork into the thickest part. If it flakes easily, it is ready to pull out of the oven. The flesh inside should be opaque all the way through, but still moist.
What do you serve with miso glazed salmon?
I like to keep things simple. We usually have this baked fish with steamed white or brown rice. I include a sauteed or steamed vegetable on the side, like spinach or broccoli. If I’m feeling fancy, I garnish it with sesame seeds and sliced scallions.
Cooking for Two
This recipe comes from my cookbook 5-Ingredient Cooking for Two. The recipe makes the perfect amount for a nice dinner for two, making it a great choice for a Valentine’s Day menu, a romantic dinner with your partner, or really any time you want to make a small amount.
The recipe is easy to double or triple, too, so that you can make enough for the whole family. I usually double it for my family of three and one lucky person gets to have leftover salmon for lunch the next day.
More Japanese recipes you’ll love
- Miso Glazed Salmon
- How to Make Onigiri
- Chicken Karaage
- Spicy Miso Ramen Tare
- Spicy Miso Ramen
- 1 1/2 tablespoons white miso paste
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 2 (5- to 6-ounce) salmon fillets
- Sesame seeds, for garnish (optional)
- Sliced scallions, for garnish (optional)
- In a medium bowl, mix together the miso, sake, sugar, and soy sauce until smooth.
- Add the salmon fillets and turn to coat. Cover and refrigerate for 30 minutes.
- Preheat the oven to 450ºF.
- Transfer the salmon fillets to a baking dish and pour any extra marinade over the top.
- Bake for about 10 minutes, until the fish is flaky and the sauce has thickened and browned in places.
- If desired, run the fish under the broiler for a minute or two to brown the glaze.
- Garnish with sesame seeds and/or sliced scallions, if using.
1. You can substitute awase miso paste or use half red miso paste and half white.
2. You can subsitute dry white wine for the sake.
Amount Per Serving Calories 146Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 919mgCarbohydrates 14gFiber 3gSugar 7gProtein 5g
Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.