Broiled Salmon with Miso Glaze

Broiled Salmon with Miso Glaze

17 Reviews
From: EatingWell Magazine, Fall 2004

Versatile miso (fermented soybean paste) keeps for months in the refrigerator and adds instant flavor to soups, sauces, dips, marinades and salad dressings. In general, the lighter the miso, the milder and sweeter its flavor. Light miso is the key to the wonderful flavor of this salmon.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon sesame seeds
  • 2 tablespoons sweet white miso paste, (see Ingredient note)
  • 2 tablespoons mirin, (Japanese rice wine) (see Ingredient note)
  • 1 tablespoon reduced-sodium soy sauce, or tamari (see Ingredient note)
  • 1 tablespoon minced fresh ginger
  • A few drops hot pepper sauce
  • 1¼ pounds center-cut salmon fillet, cut into 4 portions
  • 2 tablespoons thinly sliced scallions
  • 2 tablespoons chopped fresh cilantro, or parsley


  • Active

  • Ready In

  1. Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.
  2. Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.
  3. Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.
  4. Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.
  5. Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).
  • Ingredient Note: Miso paste, mirin and tamari are available in health-food stores and Asian markets.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 337 calories; 20 g fat(4 g sat); 0 g fiber; 4 g carbohydrates; 30 g protein; 39 mcg folate; 78 mg cholesterol; 0 g sugars; 0 g added sugars; 136 IU vitamin A; 6 mg vitamin C; 24 mg calcium; 1 mg iron; 425 mg sodium; 541 mg potassium
  • Carbohydrate Servings: ½

Reviews 17

September 16, 2019
profile image
By: Reenu Verma
This was delicious. I paired it with charred, garlic broccoli, and it was perfect. I didn't make any changes to the recipe.
February 17, 2019
profile image
By: Sarah Kim
I’m confused as to how no one else’s miso burned? I only broiled it 6 mins in the upper third of the rack and it was completely black... I don’t even think my family will pick off the burnt part and eat it. Sad.
February 27, 2017
profile image
By: Madeline MacKinnon
This recipe was delicous. I didn't have any miron but I used 1 Tbsp apple cider vinegar, 1 Tbsp of water and 1/2 tsp honey as a replacement. I also used a dark miso. I will for sure make this again as I'm always looking for ways to keep salmon interesting.
October 19, 2016
profile image
By: KathyD
I wanted to love this recipe but unfortunately, nobody in my family (including me) liked it. The main comment was that it was way over-seasoned. I think a very light basting of the fish might work before broiling, but there are a lot of flavors competing and really, you just want the taste of the fish coming through.
September 25, 2016
profile image
By: Heather Joy Lessard
10 out of 10. This is an amazing meal. Follow it directly and you will not be disappointed. Incredible umami flavor to this salmon. Had it with rice and green beans and it was one of the best meals I've had in a long time. WELL DONE! I wonder if this would be good on chicken as well?
December 24, 2015
profile image
By: EatingWell User
A starting point for a wonderful dinner Sometimes I have to use a recipe as a starting point for what I prepare. I did this recipe, substituting darker miso for light, and chopped red onions for scallions. I also had only a few drops of mirin, so I added a splash of white wine. That's what you have to do when you like the ingredients in a recipe, but do not have all of them on hand. I always skin the salmon, making it 1000% easier to serve and reducing the cooking time a bit. Finally, I use a pyrex baking dish with a very light coating of olive oil, rather than lining a baking dish with aluminum foil. No wasted aluminum foil and just as easy cleanup. Now I want to go out and get the missing ingredients and prepare the recipe more or less as given. Betcha it will be excellent! Pros: Tasty, not hard to prepare Cons: None!
July 21, 2011
profile image
By: Vegging out in Miami
Awesome This marinade/ glaze is so great that I use it for all types of fish, like whiting or corvino as well. I skip the sesame seeds and use red miso instead of the white, which has a more intense flavor. Pros: easy, juicy, flavorful Cons: Miso sometimes hard to find
September 23, 2009
profile image
By: EatingWell User
This is now a regular dish in our house! We love to make it for just us, or when a group of friends comes over! The Cheesecake Factory has something similar for 1600 cals, so to make it even better for an 1/8th of that is stupendous! Abby, Woodland Hills, CA
September 23, 2009
profile image
By: EatingWell User
Truly excellent. Made it for the family tonite to rave reviews. The sesame seeds and cilantro made it! Thanks Jon, Shelburne, VT
More Reviews