This Miso Salmon recipe makes an easy, no fuss, full-flavored dish to pair with rice, quinoa or even on top of mashed potatoes. The marinade and sauce for this Miso Salmon dish is made of 3 easy-to-find Japanese ingredients available at most supermarkets: Miso, Mirin, Saké. Most importantly, it’s delicious!
Why This Miso Salmon Recipe Is So Good
- Only 4 ingredients and 5 minutes hands-on.
- Broil in oven for simple, no-mess cooking.
- Option for Sous vide Miso Salmon recipe.
- Versatile dish, serve with rice, quinoa, potatoes and more!
Ingredients For This Miso Salmon Recipe
- Sweet white miso paste (shiro miso)
- Japanese sake
- Salmon fillets
How To Make Miso Salmon – Step By Step
Prep for the sauce is simple, it takes about 30 seconds to whip together:
Whisk together miso paste, saké and mirin.
The little ball whisk in the photo is actually a miso whisk and measuring spoon all in one. Twirl the miso whisk into a tub of miso paste and pull out. The smaller end will grab about 1 teaspoon of miso paste, and the other end about 1 tablespoon. In addition to measuring, you use the same tool to whisk together the ingredients. Handy! I bought this tool while in Japan a few years ago, but I haven’t been able to find it online or in the U.S.
Spread the miso marinade on the salmon, on all sides. Cover and refrigerate for 30 minutes-ish.
If you’re short on time, and don’t have the time to marinate, it’s okay! Make a double batch of the marinade. Use one half for the salmon, and reserve the other have to heat up as a sauce to serve. See recipe for details.
The salmon goes into the broiler for 10 minutes and it’s done.
What is Miso?
Miso paste is a Japanese ingredient, made of fermented soybeans, rice and sea salt. It’s the main ingredient in miso soup, used in pickling and added to many sauces.
The flavor is pure “umami” – depending on where and how the miso is made, it can be savory, salty, sweet, fruity or earthy. Each region in Japan has their own specialty, and many families still follow the tradition of making their own batch of miso.
If you’d like to learn more about using miso, how it’s made or traditional Japanese farm food, one of the very best books is Japanese Farm Food, by my friend, Nancy Singleton Hachisu. Even if you don’t cook a single recipe from the book (some of the ingredients may be hard to find in smaller towns), the book is a treasure of stories and food journeys.
Store bought miso is easy to find, most major supermarket chains will stock them (look in the refrigerated produce area). Most miso is gluten free, but check the ingredients and make sure barley, rye or wheat is not used.
My favorite brand of miso is Marukome Organic Miso (you can buy it on Amazon), and I’ve heard wonderful things about American Miso Company’s products, available at Whole Foods.
For this Miso Salmon recipe, look for “sweet white miso” or “shiro miso.” It’s a variety of miso paste that’s lighter in flavor, more sweet and less salty than red miso or others.
What is Mirin?
Mirin is Japanese sweet cooking wine made from rice. Mirin is a lovely golden amber color, syrupy in consistency. Japanese mirin gives dishes a slightly sweet flavor, and a beautiful sheen – it’s what gives teriyaki its sheen!
Traditional mirin is just made from just sweet rice, water and the sweetness comes from a natural fermentation process. It’s difficult to find great mirin, the ones I see at the supermarkets (even Asian markets) are not fermented, but gain their sweetness from added sugar. Also, supermarket mirin has extremely low alcohol content (1%) or none at all.
Use what you can find – that’s my motto. And, if you can’t find mirin, here’s a simple substitute for you: 2 tablespoons white wine or saké + 1/4 teaspoon sugar. Even I cannot find great mirin at my market – in this recipe, I’m just using “mirin seasoning.”
When buying mirin, it can be confusing, since many Asian ingredient use similar words. Mirin can be labled as: Sweet cooking wine
sweet cooking rice wine, sweet cooking rice seasoning.
It is NOT rice wine vinegar, which is a vinegar made from rice.
What is Japanese Saké?
Saké, often called the “Drink of the Gods” by the Japanese is a beverage produced from sake varietal rices, pure water, koji spores, and specially selected yeasts. Premium sake is brewed like beer, but drinks like fine wine.
Saké can be served chilled or hot, but the best saké is served chilled. Heating cheap, lesser quality saké is one way to mask its inferior flavors!
For cooking, I like to use the cheap saké, but for sipping, I prefer “Junmai,” “Ginjo” and “Daiginjo”(designation of quality) saké.
If you’re interested in learning more about Japanese saké, I have an entire series devoted to the making of saké, how to differentiate the different grades, how to pair foods and how to buy saké. See Japanese Saké.
Top Tips For This Miso Salmon Recipe
- Make sure to use a preheated oven.
- Marinade the salmon for at least 30 mins.
- Use some kitchen towel to blot away the miso from the top of the salmon to prevent burning
- If you’re short on time, make a double batch of the marinade. Use one half for the salmon, and reserve the other have to heat up as a sauce to serve.
Check Out These Other Delicious Salmon Recipes
- Salmon with Magical Butter Sauce
- Teriyaki Salmon Recipe
- Salmon Tartare
- Salmon Burger Recipes + video on how to form patties
Have you tried this Miso Salmon recipe? Feel free to leave a star rating and I’d love to hear your comments below!
- 1/4 cup sweet white miso paste shiro miso
- 2 tablespoons Japanese sake
- 2 tablespoons mirin
- 4 salmon fillets 4 ounces each
- In a small bowl, whisk together the miso, sake and mirin. On a plate, spread the miso mixture on all sides of the salmon. Cover and refrigerate for 30 minutes to 2 hours.
- Turn oven to broil, set oven rack to 8" below heating element, and preheat until hot.
- Place salmon fillets on a baking tray lined with parchment or tin foil. Use paper towel to blot away the miso from top of salmon to prevent burning.
- Broil salmon 10-12 minutes, until flakes easily and is nicely browned on top.
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Very simple recipe! Can the miso mixture stay on longer than 2 hours?
i’m trying this recipe tonight, looks fantastic, we usually use cod, so i’m pretty excited to try this out with the Salmon.
I love this idea! I can see the miso and salmon complimenting each other perfectly.
I LOVE THAT YOU SHARE PHOTOS OF THE INGREDIENTS. That’s my biggest struggle – never knowing what the ingredients actually look like.. And there are so many different kind under the same category. Knowing/getting the right ones makes a huge difference in cooking
The Miso muddler whisk is sold on Amazon for $13.46 free shipping from Japan..
Thanks for the recommendation! Buying some for my friends 🙂
I love that little miso whisk – what an ingenious idea! I think you should import them 🙂
Thanks for sharing this with us. To be honest, this recipes looks remarkable and simple to prepare. I hope to have a lovely experience when trying this recipes out with my family. Awesome!!!
Saw this recipe just in time. Copper river salmon should be showing up at Costco any day now. Can’t wait to try this out. Thanks for the recipe.
I can’t believe that something this delicious could be so simple. We cooked our salmon on the grill. This same marinade is great brushed on thick slices of zucchini also grilled. Yum!
Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper
I was wondering what could I cook with my Miso paste and I found this! Can’t wait to try it because I really love Salmon!
I love salmon so much! Never try by my own and always visit Japanese restaurant for it! Want to give a try on your recipe and hope it turns up well. Thanks for sharing!
Have tried your recipe last night and it was loved by everyone! Thanks for sharing
I have been wanting to try out some Japanese miso recipes and this one looked simple enough that I gave it a try. I did have to get my miso from whole foods and I couldn’t find any mirin o I used the substitute that was suggested. I have to say, it turned out really good. Mine wasn’t as pretty as the pictures but the taste was good. Thanks for the great recipe.
We have salmon twice a week and I am always finding new ways to make it! Love the miso, it looks delicious and perfect for busy weeknights!
This recipe has pretty simply steps, may I know I have to use “Miso Paste” to do this? Is there any alternatives?