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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, I’ve got plenty more where this came from. A few favorites: 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 delivers omega-3s while fermented miso supports gut health. Both bring a solid dose of essential vitamins and minerals to the table.
Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- 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, but we always keep it—it’s nutrient-dense and gets nicely crisp.
- Miso paste: There are a few types to choose from, but this recipe uses shiro (white) miso. It’s mild, slightly sweet, and ideal for glazing salmon without overpowering it.
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 the fillets with paper towels to get rid of any excess moisture. Sprinkle a little bit of salt over the fillets.
Pro Tip
Let the fillets sit out at room temperature for 15 minutes prior to 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.
With a pastry brush, brush a generous amount of the miso glaze over the fillets.
Step 3: Time to Bake!
Pop the fillets into the oven and bake for about 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
- If you can’t find mirin, you could use rice vinegar, sake, or dry sherry.
- Substitute brown miso for white miso if necessary.
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.
Frequently Asked Questions
You could toss the salmon into the miso paste and let it sit while you prepare your sides, but I wouldn’t marinate the salmon in the miso. Miso is very salty, and salmon is incredibly delicate.
I always rely on a meat thermometer and remove the salmon from its heat source once it reaches an internal temperature of 135-140ºF. Otherwise, you’re looking for the salmon to be opaque and easily flake with a fork.
Dry salmon is due to overcooking and, although it’s still edible, can be much less enjoyable. This is why I highly recommend getting yourself a meat thermometer to watch internal temperatures closely.
Storage & Reheating
- Storing leftover salmon in an airtight container will keep it fresh for up to 3 days.
- To reheat salmon, you can pop it in the microwave on a microwave-safe plate and heat it in 25-second increments until warmed through. Another option is to pop it into an airfryer if you have one and reheat it at 375º F for 2-4 minutes, or until heated through.
Baked Miso Salmon
Ingredients
- 1-1.5 lbs salmon
- 1 TBSP white miso paste (shiro miso)
- 1 tsp low-sodium soy sauce, I recommend Kikkoman
- 1 tsp mirin
- 1 tsp freshly grated ginger
- Thinly sliced scallions, for garnish
- Sesame seeds, for garnish
Instructions
- Let the salmon sit out at room temperature for 15 minutes before cooking. This will help you get a more even cook on the salmon.
- With the oven rack in mid position, preheat the oven to 425º F.
- Line a baking sheet with parchment paper and place the salmon fillets on top. Then, lightly pat the fillets with paper towels to get rid of any excess moisture.
- Sprinkle a little bit of salt over the fillets.
- With a fork, whisk all of the ingredients for the miso glaze in a small bowl until it's cohesive and a sauce forms. Add a bit of water, and mix it again until smooth.
- Brush a generous amount of the glaze over the salmon fillets.
- Bake the fillets in the oven for 12 minutes (8-10 minutes if the fillets are very thin) or until the internal temperature registers at 140-145º F.
- Finish the fillets off by garnishing them with sesame seeds and thinly sliced scallions, and enjoy!
Nutrition
More Easy Salmon Recipes for Dinner
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Healthy Teriyaki Salmon Bowl
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Easy Curry Salmon With Coconut Milk
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I love the flavor of miso so much! This salmon was just perfection to me. I will definitely be using t his recipe often! Thanks!
Very easy to follow steps and it came out perfect.
This miso salmon was soooo epic! Loved the combination of flavors with the salmon, so tasty!
I’m so pleased with this recipe. The whole family enjoyed it. It’s a definite keeper for us.
I love this recipe so much! I’ve come back to make it four times now. It’s so easy but always comes out restaurant-level. Thanks for the kick ass recipe!
You’re very welcome, Gemma! We love this one too :)
Love the miso and fresh ginger flavors on this juicy salmon
This is my favorite salmon recipe. I’ve made it several times and it always turns out perfectly!
Love this Easy Miso Salmon recipe, so delicious and easy to make. My family loves this when I make it for dinner. Thanks for sharing :)
This recipe is so easy to make! Thanks so much for sharing!