miso salmon recipe

How to make super easy and delicious Japanese Miso Glazed Salmon (鮭の味噌漬け焼き) that gives homely and happy feelings. 

Delicious Japanese Miso Glazed Salmon (鮭の味噌漬け焼き)

Salmon

Salt

Miso paste

tbsp Sake

tsp Mirin

Sugar

Asparagus

Vegetable oil

daikon

First sprinkle a pinch of salt over both sides of two pieces of salmon. (This is to help draw out the moisture.)

Mix 100g miso paste, 2 tbsp sake, 1 tsp mirin and 1 tbsp sugar together until smooth.

Put the salmon and asparagus into the mixture. Make sure everything is fully covered. (I use a ziplock bag to massage the sauce into the salmon and asparagus without getting my hands messy.)

Leave it to marinate for approximately 6 hours. Some recipes recommend marinating for two days if you like an especially rich flavour but we're not that patient and 6 hours produces a perfectly delicious result.

After the marinating period is up, take the salmon and asparagus out of the mixture and wipe it off using a paper towel. Make sure not to wash it with water, we want some residue from the marinade on the surface of the salmon and asparagus.

If you're using daikon, take a small piece and grate it. This is to eat together with the salmon.

Add 1 tbsp of vegetable oil to a pan and heat on low.

Place the salmon in the pan, skin side touching the bottom first. Add the asparagus too.

Fry for about 4 mins and flip the salmon, roll the asparagus onto it's opposite side to ensure even cooking. (Add an extra minute or so for thicker cuts of salmon.)

Cook for another 3 mins on the other side. The miso marinade left over on the surface of the salmon and asparagus should be a little caramelized or burnt looking, do not fear, it's supposed to be like that!

Best served with rice. I recommend serving as a Japanese teishoku meal set with miso soup, salad and pickles.

https://www.youtube.com/watch?v=P81LwNceWik

Learn how to make a easy and delicious Miso Glazed Salmon with asparagus. With just a little bit of prep the night before, you can have a tasty dinner that takes less than 10 minutes to cook! 

This video also includes how to serve this recipe as part of a traditional Japanese set meal style called "teishoku".

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【Table of Contents】
00:30 Ingredients
01:30 Prepping salmon
02:25 Cutting asparagus
02:50 Making sauce
03:29 Marinating
04:30 Cleaning
05:15 Frying
06:42 How to arrange Japanese Teishoku Set Meal

【Ingredients】
• 2 Salmon fillets (approx 200g in total)
• 1 pinch Salt
• 100g Miso paste
• 2 tbsp Sake
• 1 tsp Mirin
• 1 tbsp Sugar
• 2 stalks Asparagus
• 1 tbsp Vegetable oil
• Optional: Small piece of daikon (for grating)

Music: Acoustic from Ben Sound

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How to make Miso Glazed Salmon (Teishoku Style)


This  Japanese-inspired Miso Salmon dinner is perfect for busy weeknights when time is short. The miso salmon can be marinated ahead of time for an even speedier supper. See notes on veggies!


Miso Salmon Recipe 

olive oil

sesame oil

Mirin (or sub 1 1/2 tablespoons honey and 2 1/2 tablespoons water)

miso paste

brown sugar, honey

ginger,

garlic cloves, finely minced

liquid smoke (if you like smoky flavor)

salmon

salt and pepper

orange zest- optional

fresh shelled spring peas

snow beans

garnish: scallions and sesame seeds

Place marinade ingredients in a very small bowl and whisk.

On a parchment-lined sheet pan, to one side, place the spring peas and snap peas. Pat the salmon dry and brush liberally with the marinade on all sides, spooning a little extra over the top.

Drizzle any remaining marinade over the veggies and give a quick toss ( or toss with olive oil, salt and pepper)

Bake 12-15 minutes, or until the desired doneness, keeping in mind thicker cuts of salmon will take longer, thinner cuts shorter. If you have a broiler, broil for 2 minutes at the end to caramelize the top of the salmon.

Divide the veggies among two bowls, top each with a piece of salmon.

Garnish with scallions &amp; sesame seeds.

I love these sheet pan dinners. Boy do they make things easy. 

I also really appreciate the bright colors and freshness of your recipes. It makes meals so inviting and exciting to eat. Every meal feels special. Thank you.

Turned out perfect! And great on a bed of arugula.

I usually don't write reviews but really, REALLY liked this one.  Easy and delicious.  Had it with baby reds and asparagus.

Very light and good dish; - super easy.  I had 4 filets and used all the marinade so there  was a nice bit of sauce from cooking than I spooned over while serving.  also used asparagus and that turned out well.  Flavors are mild, not intense.

So, so good! The marinade is fantastic. Thank you Sylvia. We have tried multiple recipes of yours and love them all! Eyeballing your spring desserts now. Sissy

I really love the flavors of this marinade!  So fresh and delicate.  The local halibut is in season in my area  so I swapped It in instead of salmon.. so absolutely yummy! I would have liked the fish with spring peas... again, a really fresh pairing veggie but farmers market dictated and so paired with your zucchini, corn and basil stir-fry.  It was  delish! Thank you for your wonderful culinary creativity.  I’m enjoying every new recipe I try.

I made this for dinner last night and oh, so good!  The miso marinade had a nutty quality to it and was so delicious with the salmon and I did a combination of snap and snow peas.  So yummy!  I made Kyoto sweet potatoes too so it was miso heaven.  Thank you for sharing your recipes.

My husband and I loved this! The marinade smells and tastes very strong before it's baked, but those flavors meld so nicely as it cooks. The toasted sesame oil is really nice in it, so I recommend avoiding a sub for that if you can. If I adjust anything next time, I may cut the honey a touch (mostly just to cut down on sugar; the flavor was great). 

Followed recipe as-is and used the liquid smoke, but cooked our salmon longer based on personal preference. Made with snap peas and asparagus. Fantastic recipe with wonderful flavors, and going in our regular rotation (now that I have mirin on hand lol)

This was so quick, easy, and delicious!  I just eyeballed the amounts for the marinade, used regular sesame oil, and Chinese cooking wine instead of Mirin and it still turned out great! Another go-to recipe to add to my collection from your blog - thank you, Sylvia :)

Another winner!  I used snow peas and asparagus and served with the asian slaw.  For the slaw I used a bag of cruciferous shredded veggies from Trader Joes.  Like all of your recipes this did not disappoint!

This was amazing with the Easy Crunchy Asian Slaw.  My husband said the salmon was probably the best he's ever had.  It was wild caught and so moist and delicious!  We will definitely be making this again!  Thank you!!!

The marinade is delicious and made for wonderful salmon, but for us it was much too sweet. I wonder if it needs any added sugar at all? (mirin is sweet, I believe?) Thank you!

My family says that this is the best thing I've ever cooked, and I loved it too. I didn't use sugar, but the dish was still sweet. I used red miso and mushrooms instead of peas, just because that's what I had around. This pairs beautifully with the crunchy asian slaw. I will be making both together (trying different veggie combos) again and again.

I actually made it with Mahi and it was great! Thanks for your response.

This Cheesecake Factory miso salmon is a restaurant-quality meal that is actually super easy to make at home. It has a sweet and savory flavor, and the miso salmon turns out perfectly juicy and flakey. 

Cheesecake Factory Miso Salmon Recipe

tbsp red miso paste (soybean paste)

brown sugar

soy sauce

tsp white rice vinegar

4-oz salmon fillets, deboned, skinned

snow peas, fresh

dry sake

shallot, minced

butter,

For the miso marinade and glaze, combine the miso paste with the brown sugar, rice vinegar and soy sauce in a small mixing bowl. If too thick, add 1-2 tablespoons of warm water.

Coat the salmon fillets with the miso mixture and cover them with plastic wrap. Refrigerate for at least 30 minutes.

For the snow peas, boil 2-3 cups of salted water and blanch the peas for 8-10 minutes. Cool down in an ice bath. 

Line a baking tray with aluminum foil brushed with olive oil and preheat the oven to 355ºF. 

Roast the salmon in the oven for 12-15 minutes or until flaky but still pink inside.

For the sake butter, add the butter and shallots to a pot and cook at medium heat for about 7 minutes. Add the dry sake and stir to combine. Season with salt and pepper if needed. 

Serve the salmon with the snow peas, and top with the sake butter and chives.

Spot on the cheesecake factory. Well done guys!!

Most delicious salmon that I have ever tried.

High quality salmon right here. I'll be making it again soon.

The glaze that goes on this salmon is delicious. Next time I want salmon I will be making this recipe.

No joke the best salmon that I have ever had.

I loved this salmon! When I first tried it at Cheesecake Factory, I was so surprised! I thought that it wouldn’t  be that good, but when I ate that sauce and salmon with a topping of green beans, I loved it! And I’m only an 8 year old!

The miso salmon was awesome and spot on.  The sake butter however did come out right for me but I didn’t need it.  Made the salmon for friends and they loved it as did a friend I gave the recipe to.

This recipe is delicious! The butter didn’t turn out for me but I’m willing to give it another shot. This is basically just like the CF version. Thank you!

Elevate your dinner with easy Miso Salmon! Miso, honey and soy sauce create the perfect balance of sweet and savory. Great for weeknights or special occasions.

Miso Salmon

(6-ounce) skin-on salmon fillets (about 1-inch thick)

honey maple syrup

white or brown miso

rice vinegar

ginger

red pepper flakes (optional)

green onion or cilantro (for serving)

Toasted sesame seeds (optional,

brown rice (optional, for serving)

Preheat the oven to 400°F. Line a 9x13-inch casserole dish with parchment paper or foil. Pat the salmon fillets dry, then place in the dish skin-side down.

Whisk

In a small bowl, whisk together the maple syrup, miso, vinegar, soy sauce, ginger, and red pepper flakes.

Marinate

Spoon or carefully pour half of the mixture on top of the salmon, brushing to evenly coat the tops. Let sit at room temperature for at least 15 minutes, or marinate for up to 12 hours (if refrigerating, let the salmon stand at room temperature for 15 minutes prior to cooking).

Bake

Bake the miso salmon for 7 minutes. Remove from the oven, and brush with the remaining marinade. Return the pan to the oven and continue cooking for 6 to 8 minutes more, or until the salmon is opaque and cooked through, and the fish registers 140°F on an instant read thermometer (fish is considered cooked at 145°F, but its temperature will rise as it rests; do not overcook or the fish will be dry). Let the salmon rest for 5 minutes, then serve warm with a sprinkle of chopped green onion or cilantro, sesame seeds, and rice as desired.

We just had this for dinner, it was very tasty. Made exactly as is but grilled. Perfect with some grilled asparagus!

Quite tasty. And really quick to pull together. I served it along with spinach salad with almonds and miso dressing and steamed white rice.

This was a perfect recipe; simple, nutritious and fast! Served the salmon with sticky rice and sautéed baby bokchoy, snow peas, carrots and broccoli, with a teriyaki drizzle. My family loved it. I will be adding this recipe to my regular rotation. Thank you!

This salmon is reminiscent of the miso salmon at our favorite Asian restaurant. Delicious! I never knew that making miso salmon could be so easy. So glad I decided to try this, our new favorite way to prepare salmon!

I made this earlier for my husband and myself. It was perfect! I served it with black beans and cauliflower rice, super healthy!

I just made this for my moms birthday and we were both in love with the flavor, perfect level of sweetness. Served with some coconut ginger rice and asparagus. Highly recommend it!

Delicious recipe! Just made for dinner this evening and I thoroughly enjoyed it. Miso compliments salmon very well! Plus this is super easy to make and the ingredients are very accessible. I served this with brown rice and broccoli. It feels good to have a healthy dinner that can also taste amazing!

It’s my 3rd time making this today - thank you for sharing such an easy recipe for a wholesome weeknight dinner.

Delicious recipe. It is excellent baked but my family really loves this marinade for grilling salmon. We’ve also tried it on chicken and it came out excellent! Would absolutely recommend making it.

This is a wonderful recipe! So happy to have found it. Very easy to make and the miso adds so much to the flavour. Also I really liked the addition of the red pepper flakes. They added just enough spice without overwhelming the salmon. The fish was perfectly cooked,  and together with rice and veggies it makes a great dinner. I would like to know if I could substitute the salmon with other fish, such as trout?

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693582765/icbq4Dt5e.mp4

This easy miso salmon recipe features succulent salmon portions baked with a savory-sweet miso honey glaze. Quick, healthy, and outstanding!

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