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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
View more easy salmon recipes here!
More Tasty Asian-Inspired Salmon Recipes
Fish and Seafood
Sweet Chili Air Fryer Salmon Bites
Fish and Seafood
Teriyaki Sheet Pan Salmon With Veggies
Fish and Seafood
This recipe is truly easy. Love the result, too. Well, let’s just say that it is the perfect recipe for all salmon lovers!
I’ve made this salmon several times and it always turns out perfectly! It’s got a permanent spot on our regular rotation!
So happy to hear it, Taylor!
My Dr. said I needed more fish in my diet and with this recipe, that is not hard to do! It’s quick, easy and so delicious!
So happy to help!
We adore both salmon (which we usually eat at least once a week) and also miso … so boy, was I excited to find this recipe! Even better – it’s so very quick and easy to make, too. Thank you!
You’re so welcome, Shelley!
Love that there’s so few quick ingredients to make such a flavorful dish!
Thanks!
This is our new favorite salmon recipe! We’ve made it three weeks in a row! It’s just too easy and too delicious to pass up. And healthy! We’ve been trying to incorporate more fish into our diets and have struggled. This recipe has really helped. So thank you! Going to check out more of your fish recipes. Any suggestions?
This is great to hear, Erin! I’m so glad you enjoyed this.
Here are some of my other favorites:
Thai Sweet Chili Air Fryer Salmon Bites: https://www.killingthyme.net/2022/02/17/thai-sweet-chili-air-fryer-salmon-bites/
Poached Salmon in Tomato Wine Sauce: https://www.killingthyme.net/2017/12/22/poached-salmon-fillets-in-tomato-wine-sauce/
Mediterranean Fish en Papillote: https://www.killingthyme.net/2017/02/27/mediterranean-fish-en-papillote/
Salt + Pepper Crusted Sea Bass: https://www.killingthyme.net/2016/07/29/salt-and-pepper-crusted-sea-bass/
Chili-Seasoned Grilled Mahi Mahi with Lime Butter: https://www.killingthyme.net/2019/06/05/grilled-mahi-mahi-recipe/
Hope you give some of them a shot! Keep me posted :)
This miso salmon was so flavorful! And easy. Serve it with sticky rice and sesame broccoli.
Love that combo! Sounds like a perfect dinner :)
I love this healthy and flavorful recipe!! It made for the perfect easy weeknight dinner for our family tonight!
Love to hear it!
A great twist on baked salmon. We loved miso salmon, a great addition to our weekly routine.
Thanks, Elena! Happy to hear it.
This was so good, we really enjoyed it, and what a difference fresh ginger makes! My husband’s asking for this to be on regular rotation :)
Love it! My husband asks for this one quite often, too. And he used to dislike salmon, ha ;)