Broiled Miso Salmon

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Broiled Miso Salmon, I’m a little obsessed with this dish (my favorite fish!). It’s perfectly charred on the edges with crisp skin and the sweet miso marinade is to die for!

Broiled Miso Salmon, I'm a little obsessed with this dish (my favorite fish!). It's perfectly charred on the edges with crisp skin and the sweet miso marinade is to die for!
Miso Salmon

It also happens to be a super easy dinner – marinade it overnight with 3 ingredients, then broil it the next day, it’s ready in under 10 minutes! I served this with yesterday’s Asian chopped salad but this is also great with rice, quinoa or even cauliflower “fried rice”.

Broiled Miso Salmon – perfectly charred on the edges with crisp skin and the EASY 3-ingredient miso marinade is to die for! Smart Points: 4 Calories: 189

White miso (fermented soybean paste) will keep for several months in the refrigerator. It’s also great used in soups, salad dressings and marinades.  If you’re not a fan of salmon, this would also work great with black cod fillets or Arctic Char.

Broiled Miso Salmon – perfectly charred on the edges with crisp skin and the EASY 3-ingredient miso marinade is to die for!
I'm a little obsessed with this salmon (my favorite fish!). It's perfectly charred on the edges with crisp skin and the sweet miso marinade is to die for!
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4.58 from 7 votes
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Broiled Miso Salmon

189 Cals 25 Protein 6 Carbs 6.5 Fats
Prep Time: 5 mins
Cook Time: 7 mins
Marinate Time: 6 hrs
Total Time: 6 hrs 12 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Chinese, Japanese
I'm a little obsessed with this salmon (my favorite fish!). It's perfectly charred on the edges with crisp skin and the sweet miso marinade is to die for!


  • 1 pound wild salmon, skin-on, cut into 4 equal portions
  • 1/4 cup white miso, available at amazon, or Asian, gourmet markets
  • 1/2 cup mirin
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 scallion, green parts only, thinly sliced


  • In a small bowl, combine miso, mirin, garlic and ginger.
  • Pour 1/4 of the marinade in a shallow dish or glass pie plate, place fish flesh-side down, and top with remaining marinade.  Place in refrigerator and allow to marinade at least 6 hours or up to overnight.
  • Remove from refrigerator 30 minutes before cooking. Preheat oven to broil high.
  • Transfer fish to a sheet pan lined with foil. Discard excess marinade.
  • Place fish on the second rack from the top and broil 6-7 minutes, or until fish flakes easily with a fork.
  • If you wish to serve the fish without the skin, carefully slide a fish spatula between the skin and flesh.
  • Top with scallions and serve.


Serving: 1piece, Calories: 189kcal, Carbohydrates: 6g, Protein: 25g, Fat: 6.5g, Cholesterol: 60mg, Sodium: 417mg, Fiber: 0.5g, Sugar: 3g
WW Points Plus: 5
Keywords: asian salmon, asian salmon marinade, best salmon recipe, broiled salmon, miso salmon

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Broiled Miso Salmon – for a really quick dinner, marinate the salmon overnight with this EASY 3-ingredient miso marinade (it's so good) then broil the next day, takes about 7 minutes to cook! Smart Points: 4 Calories: 189


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  1. I cooked this on the grill and it was delicious!

  2. Tina:  Please reconcile the comment “best if overnight” with “ Fish can develop an unpleasant texture if marinated too long. Keep the salmon in the marinade for no longer than 30 minutes.” Doesn’t the salmon develop an unpleasant texture?

  3. Confusing instructions. In one place you write to marinate no longer than 30 minutes. In another, it’s 6 hours to overnight? Hoping the 30 minutes Is correct because that’s what I’m about to do. Please fix.

    • Best if over night

      • Am I reading this post wrong. You state to not marinate salmon longer than 30 minutes because it will develop an unpleasant texture but the recipe says to marinate 6 hours? Confused….

      • Overnight for salmon or other fish?I read it as 30 minutes for salmon, overnight for other fish, but wanted to verify! ISorry! Still confused 🙂

  4. My husband is NOT a fish lover, so this was a risk – a risk that paid off! He said it was OUTSTANDING!
    Thanks so much! (btw – made it in the air fryer, per your recommendation 400deg for 7 min. I had preheated the air fryer so I think I could have taken it out at 6, but it was still awesome!

  5. Can I use miso soup instead of paste?

  6. This was amazing! Best salmon recipe to date. We made your asian salad with it and then white rice and tossed it all together on our plates. So good!

  7. Just had this tonight. OMG! So good!

  8. Love all the recpies, however I think this one missed the mark. I’m not quite sure I like the flavor.

  9. Made this tonight and it was fantastic!  The marinade was delicious!  And broiling the fish was so easy. I’m goong to start doing that more often!

  10. I bought red miso by accident! Will it be the same? 

  11. I just made this today and it was yummy! The edges of my salmon didn’t caramelize like your pictures and mine still has the sauce on top. Not pretty as yours but taste is great. Happy tummy.

  12. I think I’m going to try it in my air fryer. Seems like a good candidate! Have you perhaps already tried it?

  13. Is there a recipe for the beautiful salad pictured with this salmon? It looks delicious

  14. Pingback: Weight Watchers Recipe: 5-Ingredient Easy Glazed Salmon

  15. Just made the marinade for this and cant get over how delicious it tastes! Not sure I’ll be able to wait until tomorrow to try the Salmon. This is my firs time using Mirin, but probably wont be the last. I’m new to your website, and have found so many recipes I want to try. Thank you!

  16. I am not a salmon lover, do you think this marinade would work with mahi mahi or mackerel? I don’t see why it wouldn’t.

  17. WOW this was amazing. This is going on my regular rotation. So difficult not to gobble up tomorrow’s lunch portion!

  18. Best Salmon I’ve ever had! I made it a couple weeks ago and I’m making it again tonight. So good!

  19. Hi Gina. I made the chicken in the miso marinade tonight. I put some marinade aside before adding chicken to brush on later as I Grilled it. I made asian adamame fried rice and steamed vegetables. The chicken was flavorful, moist and tender. My sons girlfriend took some leftovers home with her. Her 3 year old didn’t want to try the rice but she finally got him to and he asked for seconds. I think it was a hit 🙂

  20. Hi Gina.  Have you ever used this marinade on chicken?  I loved it with the salmon and am going to try it with chicken and serve with steamed carrots, cabbage and broccoli. Also brown fried rice. I love your site and use your recipes all the time for WWs. My only problem is trying to decide which yummy looking recipe to try next. Keep them coming. 🙂 Thanks

  21. This was delicious and a hit for the kids!

  22. Can this be cooked on the BBQ?  Don’t love the smell of fish in the house after cooking. 

  23. Could we substitute chicken instead of salmon?  I can’t eat fish and this recipe sounds delicious.

  24. Hi!

    Love your page! Is White miso the only acceptable miso for this recipe? Would red Miso be okay to use?

  25. Where can i find the recipe for this delicious looking salad??

  26. Tried this recipe this evening. My husband and i are trying to eat more fish along with our 2 year old son and was a hit for the entire family. Easy to prepare after work and even an hour in the marinade gave it wonderful flavour. thanks so much!

  27. I would love the recipe for that salad! Please and thank you!

  28. What is white miso. Thank you. You always have the most amazing recipes on here thanks

  29. Have had to experiment with this! I put it in at 225C (broil heat?) for 16-7 and it came out raw.Turned up the heat to max, 300C, and it was cooked perfectly in another 10 minutes.
    Was very tasty.

  30. Would you please explain exactly what "broil " is, and if it is the same as putting the fish in the oven, what temperature is recommended.
    If it is what Europeans call grilling, ie the flame comes from above, also what temp is used.
    Many thanks.

  31. I made this salmon tonight and it did not disappoint! Very flavorful and I'll definitely be making it again. I did low broil for about 9 minutes because I have a hard time knowing when fish is done. I should have stuck with your recommended 6-8 min and I will do that next time. A little overdone due to my mistake but still delicious!

  32. I can't find white miso. Any recommendation for a substitute? I know it kind of ruins it, since the name is miso salmon and all.

  33. Question about Mirin. I think I may have learned something here-The Mirin I have and knew of is sweetened sake and I used that and wondered about 1/2 cup. Now from looking at another of your recipes I see there is a Mirin that is a cooking wine type. Didn't know there were two things that went by that name. Can you tell me how to know which one a recipe is calling for? This was great by the way and is another recipe in my favorites book, which is full of your recipes. Always a hit. But I an not sure I really used the right thing here and of course it would effect the calories a good bit I think. Thank you. Frances

  34. Did you choose to broil high or low?

  35. Awww… my favorite salmon! Thank you for sharing this recipe, I need to urgentry try this and spoil my close people! 🙂

  36. I am planning to try this recipe but I am not familiar with mirin. Would you tell me what it is so I can look for it.

    • Mirin is sweet rice wine, you can usually find it in the Asian secation of your grocer. Kikoman has an ajI mirin that I usually see at the store, it is in a small clear bottle with a yellowish liquid

  37. Thanks for the recipe, it was so delicious!! I wasn't sure whether to put it on high or low broil so I put it on low and it took about 11 minutes. I will definitely share this with my friends 😀

  38. I've never broiled salmon before, but it turned out beautifully. Pretty sure broiling will be my new go-to for fish. Thanks Gina! I also read the recipe last minute and was only able to marinate for about an hour. Still had delicious flavours.

  39. Wondering how you calculate the calories for the marinade when most of it goes out in the trash? Do you include calories for 1-2 Tbsp or less–just what clings to the fish as you remove it from the marinade? Thanks, it's in the refrige now for tomorrow!

  40. This looks good, what' the recipe for the salad?

  41. I love salmon – definitely one of my favorite fishes to make. And I almost always make it with Asian flavors!! Making this soon!

  42. Is this miso paste or Miso broth Paste is so concentrated, I would think the 1/4 would be too much/ Also, the paste and the other ingredients would not make such a soupy marinade.

    • It's miso paste; miso broth with mirin would be too thin and not flavorful enough for a marinade. If you whisk miso paste with mirin (or any other type of liquid), it will be "soupy" – after all, miso broth is essentially miso paste mixed with dashi.

  43. Oh wait, I see that was yesterday's salad. Yay!

  44. Do you have a recipe for the salad next to it? So pretty!

  45. Tasty! I know salmon takes a bit more to cook with me, maybe around 10 minutes. But then again, I didn't marinade for 24 hours, and maybe that affected.

  46. I don't where I can find this information but I nothing about Salmon. My husband keeps begging me to try it. I have a few times at restaurants but I have no idea what to even buy at the grocery. I have walked up to the fish counter at the store several times but they have like 6 salmon to pick from. Which one do I choose?

    • I always buy wild, never farm raised and I always go to my local fishmonger rather than the supermarket because I want to make sure it's fresh.

    • Don't get caught up in "wild salmon" to start…way too pricey. We love Atlantic Salmon…nice mild flavor bought at our local grocery store. You'll have to experiment and find what YOU like and can afford. Wonderful fish no matter how you cook it!

    • Don't get caught up in "wild salmon" to start…way too pricey. We love Atlantic Salmon…nice mild flavor bought at our local grocery store. You'll have to experiment and find what YOU like and can afford. Wonderful fish no matter how you cook it!

    • I buy wild-caught salmon at Costo so the price isn't too bad. To me, farm-raised tastes like cat food.

    • Marilyn. Do you realize how bad farmed salmon is? You might save a few dollars but…. Not only is it bad for you, but devastating for the wild fish stocks (the diseases and lice are detrimental to wild run fish) and the environmental impact? It's truly disgusting.

  47. This looks delicious, along with yesterday's salad! I noticed that the nutrition information for this and the salad yesterday are exactly the same. I'm assuming that's a mistake? Thank you!