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Japanese Miso Salmon

Japanese Miso Salmon

This Japanese Miso Salmon transforms a simple salmon fillet into a rich, umami-packed dish with a savory-sweet miso marinade. Caramelized edges, tender flesh, and a balance of sake, mirin, and miso make this recipe both elegant and easy. Perfect for weeknight dinners or impressing guests with restaurant-quality flavor at home.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, LUNCH, Main Course
Cuisine: Japanese
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 1.6–2.4 lb side of salmon skin on
  • Light cooking oil for grilling or pan-searing
For the Marinade
  • 5 tbsp miso paste white or red miso
  • 2 tbsp granulated sugar
  • 1 2/3 tbsp sake Japanese rice Grape juice vinegar
  • 1 2/3 tbsp mirin sweet Japanese rice Grape juice vinegar
For Garnish
  • Lightly toasted sesame seeds
  • Scallions or shallots finely sliced

Method
 

  1. Step 1: Whisk miso paste, sugar, sake, and mirin in a bowl until smooth and sugar is dissolved.
  2. Step 2: Spread marinade over salmon (both sides), wrap tightly in cling wrap, and refrigerate 24–48 hours.
  3. Step 3: Remove from fridge, scrape off excess marinade, and let salmon sit at room temperature for 30 minutes.
  4. Step 4: Preheat grill or pan on medium-low for 10–15 minutes, lightly oil surface.
  5. Step 5: Cook salmon skin-side down for 3 minutes, flip carefully, cook flesh side 2–3 minutes, then flip back to finish skin-side down.
  6. Step 6: Rest under foil for 5 minutes, then garnish with sesame seeds and scallions before serving.

Notes

✔ White miso = milder, sweeter flavor; red miso = deeper umami. ✔ Bake at 375°F (190°C) for 12–15 minutes, then broil 1–2 minutes if not grilling. ✔ For freshness, add lime or yuzu zest before serving. ✔ Marinate longer (up to 48 hours) for more intense flavor.