Miso Salmon

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I’m obsessed with this Broiled Miso Salmon, it’s perfectly charred on the edges with crispy skin and the sweet miso marinade is delicious!

miso salmon with a colorful asian salad

Miso Salmon

When I go out for Japanese, I love ordering Miso salmon, a popular Japanese dish that combines the rich flavors of miso paste with the delicate taste of salmon. But when I’m craving it at home, I whip up this Miso Salmon which I’ve been making for years! The salmon fillets are marinated with a mixture of miso, mirin, garlic and ginger overnight, before broiling the fish. I serve it with Asian chopped salad but this is also great with hot steamed rice, edamame fried rice, quinoa or even cauliflower fried rice.

Broiled Miso Salmon

Why This Works!

  • Quick Dinner: Once marinated this takes 10 minutes to cook!
  • Nutrient-Rich: Salmon is a great source of high-quality protein, essential omega-3 fatty acids, and vitamins such as Vitamin D and B12. It’s also rich in minerals like selenium and phosphorus.
  • Easy: Simply combine marinade ingredients, marinate overnight, then broil the next day.
  • Anti-inflammatory:  The omega-3s help with heart health and inflammation.
  • Gut Health: Miso provides beneficial probiotics for gut health.
  • No added sugar: many recipes add honey, maple syrup or brown sugar to the marinade, but I find the sweet and tangy flavor of the mirin is all this needs.

Ingredients for Miso Salmon

  • Fish: Skin-on wild salmon fillets, or you can use cod, sea bass, black cod, trout or arctic char.
  • Miso Paste: Adds deep umami flavor. I used white miso paste, which you can purchase on amazon, or Asian markets.
  • Mirin: Contributes a mild sweetness and helps caramelize the surface during cooking without the need to add sugar like most recipes.
  • Aromatics: Garlic and fresh ginger, for flavor.
  • Scallion greens or green onions, for garnish. Sesame seeds can also be added.

How To Make Miso Salmon

  1. Prepare the Marinade: In a bowl combine miso, mirin, garlic and ginger and mix.
  2. Marinate the Salmon: Coat the salmon fillets evenly with the miso marinade. Place them in a dish and refrigerate for at least 6 hours or up to overnight for better for deeper flavor.
  3. Preheat the broiler and adjust the racks: Preheat your oven’s broiler second rack from the top.
  4. Cook the Salmon: Broil 6-7 minutes, or until fish flakes easily with a fork. Top with scallions.


  • If you don’t want to use salmon filets, substitute with another fish like cod, sea bass, black cod, trout or arctic char.
  • Play around with this dish by swapping white miso for red miso.
  • A little sesame oil can be added to the marinade if you want a slightly nutty flavor.
  • Some people add a little soy sauce to the marinade, I left it out to keep the sodium down. If you want to add it, use 1 tablespoon low sodium soy sauce, coconut aminos or tamari.

What To Serve with Japonese Salmon

Notes about Miso

Miso, a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (a type of fungus), gives the salmon a deep umami flavor. I use this White miso which will keep for several months in the refrigerator. It’s also great used in soups, salad dressings and marinades.  


Refrigerate leftovers 2 to 3 days. Reheat in the microwave a few minutes.

Miso Salmon with salad

More Salmon Recipes

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Miso Salmon Recipe

5 from 8 votes
I'm obsessed with this Broiled Miso Salmon, it's perfectly charred on the edges with crispy skin and the sweet miso marinade is delicious!
Course: Dinner
Cuisine: Japanese
miso salmon with a colorful asian salad
Prep: 5 minutes
Cook: 7 minutes
Marinate Time: 6 hours
Total: 6 hours 12 minutes
Yield: 4 servings
Serving Size: 1 piece



  • 1 pound skin-on wild salmon, cut into 4 equal portions, or you can use cod, sea bass, black cod, trout or arctic char
  • 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.  Cover with plastic and place in refrigerator, allow to marinate at least 6 hours or as long as overnight.
  • Remove from refrigerator 30 minutes before cooking. Preheat oven to broil on high.
  • Transfer salmon 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.
  • Garnish with scallions and serve.

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Serving: 1 piece, Calories: 189 kcal, Carbohydrates: 6 g, Protein: 25 g, Fat: 6.5 g, Cholesterol: 60 mg, Sodium: 417 mg, Fiber: 0.5 g, Sugar: 3 g