This miso salmon tastes savory, slightly sweet, savory and is super easy to make! Plus, it takes less than 30 minutes! Perfect as a weekday meal with some rice and salad or sautéed bok choy! We shared cooking instructions for both oven broiling and air frying, so that you can pick which is more convenient for you.
We absolutely love salmon dinners, like our foil-baked gochujang salmon, because they are so easy and quick to make and so tasty! So you bet we couldn't let this miso salmon slip our weekday dinner menu rotation!
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What to eat with miso salmon
Miso salmon is great for lunch or dinner and goes well with anything! But if you're looking for some suggestions, here are some of our top recommendations:
- Easy sautéed veggies - Simple, easy, and tasty. Our favorites are these garlicky green beans and sautéed garlic bok choy. When we feel lazy, we also like to just serve the salmon with some boiled bok choy.
- Rice - You can't ever go wrong with some steamed white rice! But if you're looking for a healthier change, try our Korean purple rice.
- Soups - Our go to for any meals are miso soup and egg drop soup. Super easy, simple, and quick to make.
Ingredients you will need
Please scroll down to the recipe card for the ingredient quantities!
- Salmon fillets - Both skin-on or skinless salmon is fine, however, we recommend skin-on because it will ensure that the salmon stays juicy.
- Miso paste - Any type of miso paste will be fine. Do note that the more fermented miso paste (red type) will the saltier. So we recommending using white or yellow miso.
- Soy sauce - We recommend low sodium soy sauce. Regular sodium soy sauce will make your miso salmon too salty.
- Mirin - This will not only help get rid of any unwanted fishy flavors, it will also add some sweetness and gloss to the marinade/sauce. If you don't have mirin, you could use sake with a little extra sugar.
- Sugar - To sweeten and balance out the marinade/sauce. Regular granulated sugar is fine.
- Sesame oil (optional) - Toasted sesame oil will make the miso salmon more fragrant and adds a toasted flavor to the sauce.
- Garlic - Makes the sauce tastier and adds another layer of flavor.
- Green onions and sesame seeds (optional for garnish)
How to make this easy miso salmon recipe
1. In a medium mixing bowl, whisk together the miso paste, soy sauce, mirin, sugar, sesame oil, and garlic until well combined.
2. Add the salmon fillets and coat well on all sides. You can cook the salmon immediately or set aside to marinate for 30 minutes.
Air fryer method:
1. Line the bottom of the air fryer basket with a sheet of parchment and grease the parchment with some cooking oil or cooking spray.
2. Arrange the salmon fillets on the parchment paper, but try to let the excess marinade drip off. DO NOT discard marinade. Save it for the sauce!
🌟 Pro tip: If multiplying the recipe, make sure to arrange the salmon fillets in one single layer so that the salmon can cook evenly. Don't stack the salmon!
3. Air fry the salmon fillets at 400°F for about 4 to 5 minutes for thin fillets up to ½ inch thick or 8 to 9 minute for thicker fillets, around 1 inch thick. Aim for an internal temperature of 125°F and the residual heat will cook the salmon to 130°F.
Oven method (broil):
1. Position the baking rack around 6 inches from the top heating element and preheat the oven's broiler on high.
🚨 Caution: Don't move the baking rack too close to the broiler! The miso and the salmon may burn! Also, be careful when removing the baking pan. It will be VERY HOT.
2. Prepare a sheet pan lined with foil. Grease the foil with cooking spray or high smoke point cooking oil, like canola and vegetable.
3. Arrange the salmon fillets on the prepared sheet pan and try to let the excess marinade drip off. DO NOT discard marinade. Save it for the sauce!
4. Broil the salmon on high until the internal temperature reaches 135°F. The remaining heat will carry over and cook the salmon to 140°F. Thin salmon fillets, up to ½ inch, will take about 4 to 5 minutes and fillets around 1 inch thick will take about 8 to 10 minutes.
Make the sauce:
While the miso salmon is cooking, make the sauce. Transfer all the leftover marinade to a small pan and bring it to a simmer. Once the marinade comes to a full simmer, remove from heat and set aside. If need be, warm up the sauce before use.
📝 Note: There may not be a lot of marinade leftover, but you won't need much because the marinade is pretty flavorful. There should be about ¼ cup leftover.
Serve:
Once the miso salmon is done, serve with rice and your veggies of choice. Brush the salmon with the prepared sauce and garnish with green onions and sesame seeds. Enjoy while hot!
Recipe tips
- If you have time, let the salmon fillets warm up slightly at room temperature before cooking. This will allow the salmon to cook more evenly. You could use this time to let the salmon marinate if you prefer.
- Every air fryer and oven is different, so if needed do adjust the temperature and cook time as you see fit.
- Remove the miso salmon around 125°F and let the residual cooking heat carry the salmon's internal temperature to 130°F. This will give you perfect, just cooked salmon. However, if you want a well-done salmon, remove the salmon at 135°F. The heat will carry over and cook the salmon to 140°F.
Storage
This miso salmon is best enjoyed freshly made, but should you have any leftovers, let the salmon cool completely, then store in an airtight container up to 3 days.
FAQ
We recommend skin-on salmon fillets because the skin helps to keep the salmon juicy. Of course, you don't have to eat the skin. If you prefer to use skinless salmon, that is fine too.
Although you can use any type of miso, we recommend white or yellow miso, as they are not as salty. Red miso is fine as well, but because it is a bit saltier, you may need to use a little less.
Depending on how thick the salmon fillets are, the broiling time will vary. For thin salmon, up to ½ inch thick, about 4 to 5 minutes are needed. For thicker salmon, about 1 inch thick, 8 to 10 minutes.
The best way to check if your salmon is cooked, is by using a probe thermometer. Check the temperature at the thickest part of the salmon. For just cooked salmon, we recommend removing the salmon at 125°F. The residual heat will carry over and cook the salmon to 130°F. However, if you prefer it well-done, remove at 135°F and it will carry over to 140°F. The FDA does recommend cooking salmon to 145°F, but the salmon will be well over-cooked.
If you don't have mirin, you can substitute it for 3 parts sake to 1 part sugar. So if you need 1 tablespoon of mirin, use 1 tablespoon of sake to 1 teaspoon of sugar. If you prefer a non-alcoholic substitute, try honteri. It's a non-alcoholic mirin.
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📖 Recipe
Miso Salmon
Ingredients
- 2 pieces salmon fillet skin-on or skinless (about 8oz/227g each)
- 2 tablespoons miso paste any type of miso (but we recommend a white miso)
- 2 tablespoons soy sauce light sodium
- 2 tablespoons mirin
- 1 tablespoon granulated sugar
- ½ teaspoon toasted sesame oil (optional)
- 1 clove garlic minced
- Green onion thinly sliced (optional garnish)
- Toasted sesame seed (optional for garnish)
Instructions
Prepare the salmon:
- In a medium mixing bowl, whisk together the miso paste, soy sauce, mirin, sugar, sesame oil, and garlic until well combined.
- Add the salmon fillets and coat well on all sides. You can cook the salmon immediately or set aside to marinate for 30 minutes.
Air fryer method:
- Line the bottom of the air fryer basket with a sheet of parchment and grease the parchment with some cooking oil or cooking spray.
- Arrange the salmon fillets on the parchment paper, but try to let the excess marinade drip off. DO NOT discard marinade.
- Air fry the salmon fillets at 400°F until the salmon's internal temperature reaches 125°F. The remaining heat will carry over and cook the salmon to 130°F.Thinner fillets, up to ½ inch thick takes about 4 to 5 minutes. Thicker fillets, around 1 inch thick, takes about 7 to 9 minutes.
Oven method (broil):
- Position the oven rack to about 6 inches from the top heating element, and preheat the oven's broiler on high.
- Prepare a sheet pan lined with foil. Grease the foil with cooking spray or high smoke point cooking oil, like canola and vegetable.
- Arrange the salmon fillets on the prepared sheet pan and try to let the excess marinade drip off. DO NOT discard the marinade.
- Broil the salmon on high until the internal temperature reaches 125°F. The remaining heat will carry over and cook the salmon to 130°F. Thin salmon fillets, up to ½ inch, will take about 4 to 5 minutes and fillets around 1 inch thick will take about 8 to 10 minutes.
Prepare sauce:
- While the miso salmon is cooking, make the sauce. Transfer all the leftover marinade to a small pan and bring it to a simmer. Once the marinade comes to a full simmer, remove from heat and set aside. If need be, warm up the sauce before use.
Serve:
- Once the miso salmon is done, serve with rice and your veggies of choice. Brush the salmon with the prepared sauce and garnish with green onions and sesame seeds. Enjoy while hot!
Notes
- Salmon - If you are using skin-on salmon, make sure to have the skin descaled.
- Miso paste - Feel free to use any types of miso paste you prefer. However, do note that the dark the miso (specifically red miso), the saltier the miso will taste. So you may need to use less.
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