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If you’re trying to get more fish into the dinner rotation, start here. This baked miso salmon comes together with just 7 ingredients in about 20 minutes—and somehow still manages to be buttery, flaky, and deeply satisfying. Weeknight-friendly in the best possible way.
We eat salmon at least once a week around here, and more often than not, it’s this easy baked miso salmon. It’s quick, simple, deeply flavorful, and quietly nourishing—the kind of recipe you lean on again and again.
If you’re looking to work more salmon into your rotation, a few favorites of mine include Thai Sweet Chili Air Fryer Salmon Bites, this Sheet Pan Teriyaki Salmon With Veggies, and this super cozy Curry Salmon With Coconut Milk.
Table of Contents
Why You’ll Love This
- Big flavor, small ingredient list
- Quick and perfect for weeknights
- It’s nutritious! Salmon is rich in omega-3s, and fermented miso supports gut health. Both provide a solid dose of essential vitamins and minerals.
Ingredient Overview
A quick look at the essentials before we dive into making it:
- Salmon: I’m firmly in the camp of rich, fatty Atlantic salmon, often labeled Chinook, King, or Faroe Islands at the fish counter. It’s buttery, flakes beautifully, and delivers the best texture here. Skin on or off is up to you.
- Miso paste: There are a few types to choose from, but this recipe uses shiro (white) miso (I like this brand). It’s mild, slightly sweet, and great for glazing salmon without overpowering it.
- Mirin: A sweet Japanese rice wine that adds umami, a little sweetness, and that shiny finish you see on glazed meats and fish. Rice vinegar is a great substitute.
How to Make Baked Miso Salmon
Step 1: Prep the Salmon
Preheat the oven to 425ºF, then line a baking sheet with parchment paper.
Place the salmon fillets on top, then lightly pat them with paper towels to remove any excess moisture. Sprinkle a little bit of salt over the fillets.
Tip: Let the fillets sit at room temperature for 15 minutes before cooking. This will ensure you get an even cook.
Step 2: Make the Miso Glaze
Whisk all of the ingredients for the miso glaze in a small bowl until it’s well mixed and a paste forms. Add a bit of water, about a tablespoon, and mix it again until it becomes more of a smooth sauce.
Brush a generous amount of the miso glaze over the fillets with a pastry brush.
Step 3: Bake the Salmon
Put the fillets into the oven and bake for 8-12 minutes (depending on thickness), or until the fillets reach an internal temperature of 140-145º F—between medium and over-medium. Perfect doneness!
Substitutions & Variations
- Miso Paste: You can use red miso, but note that it’s not an equal flavor replacement. White miso is sweeter and milder, while red miso is saltier, funkier, and deeper. If you’re using red, use less.
- Add Heat: A chili sauce that is savory and slightly sweet works best here, like Sriracha, Sambal Oelek, or Korean Gochujang. Another option is to garnish with crushed red pepper or diced fresh hot pepper, like Bird’s eye chili.
- Gluten-Free Option: Look for Miso made with rice or labeled GF, and swap the soy sauce for coconut aminos.
Storage & Reheating
- Fridge: Store leftover salmon in an airtight container in the fridge for up to 4 days.
- Reheat: Heat the salmon in the microwave in 25-second increments until it’s warmed through. You could also reheat it in the air fryer at 375º F for 2-4 minutes, or until heated through.
What to Serve With Miso Salmon
Frequently Asked Questions
Miso is used to created a glaze for the salmon with other complimentary flavors like ginger and soy sauce, and a bit of sweetness from mirin to balance things out. End flavors are savory, salty, and a little sweet which goes beautifully with buttery, flaky salmon.
There’s no marinating required in this recipe, which makes it such a perfect weeknight dinner. Just whip up your Miso glaze, slather the salmon, bake, and you’re done.
White miso (shiro miso) is the move here. It’s mild, a little sweet, savory without being aggressive, and it lets the salmon actually taste like salmon. The short fermentation keeps it light and creamy, which is exactly what you want on fish. Yellow or red miso works too if that’s what you have, just know they’re a bit more intense, which isn’t a bad thing. Just use less.
Baked Miso Salmon
Ingredients
- 4 fillets of salmon (about 5 oz each), skin on or off
- 1 TBSP white miso paste (shiro miso)
- 1 tsp low-sodium soy sauce
- 1 tsp mirin
- 1 tsp freshly grated ginger
- Thinly sliced scallions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Preheat the oven to 425ºF, then line a baking sheet with parchment paper.
- Place the salmon fillets on the baking sheet, then lightly pat them with paper towels to remove excess moisture. Season with a bit of salt and set aside to sit at room temperature for 15 minutes. This will ensure you get an even cook throughout.
- In a small bowl, whisk together the ingredients for the miso glaze until a paste forms. Add about 1/2 tablespoon of water and stir until it becomes a smooth sauce. Brush a generous amount of the miso glaze over the fillets with a pastry brush.
- Transfer the fillets to the oven and bake for 8-12 minutes, depending on the thickness. Tip: Check the internal temperature at the 8-minute mark to see where you're at. You want an internal temperature of between 130ºF (medium) and 140ºF (medium-well).
- When done, remove the fillets from the oven, garnish with toasted sesame seeds and sliced green onions, and serve.
Notes
Nutrition
More Easy Salmon Recipes for Dinner
Fish and Seafood
Easy Curry Salmon With Coconut Milk
Fish and Seafood
Teriyaki Sheet Pan Salmon With Veggies
Fish and Seafood
Enjoyed this for dinner last night and it was a savory success! Turned out perfectly tender, juicy and flavorful!
Glad to hear it!
This miso salmon is a top favorite dinner in our house. We love how easy it is and we always have the ingredients. Thanks for sharing another winner!
You’re so welcome! Thrilled to hear it, Traci :)
I’m all about a short ingredient list. I’ve been wanting to try miso at home so I’m going to be making this week. Thanks for the recipe!
You’re welcome! Keep me posted.
I’m always looking for new ways to prepare salmon. This was delicious – thanks for the recipe!
You’re very welcome!
This was so full of flavor and so easy to make! Definitely a new favorite!
Awesome!
So smart to flavor this dish with miso! And I love how quickly this can be on the dinner table. :)
Thank you!
I just bought a huge tub of miso to make roasted carrots and I didn’t know what to do with the rest. This salmon recipe came at the perfect time! Thank you!
Awesome! Keep me posted.
Loved how easy and tasty this recipe was to prepare. My family loved this dish and requested it again next week.
That’s awesome, Gina! Happy to hear it.
The sauce was everything!! Will make again for sure
Happy to hear it!
Love miso salmon, I make mine a little differently but was keen to try another variation. The glaze was spot-on, and super yummy. Also works well with cod.
I’m so glad you enjoyed it, Irena! And yes, I think this would go swimmingly with a meaty white fish as well.