By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
426 cal · 42 min
Miso Salmon
Recipe GLPRea80d5cf36626c
A Japanese-inspired broiled salmon fillet glazed with a savory umami-rich miso marinade made from white miso, soy sauce, sake, and mirin. The salmon is marinated briefly to absorb the flavors, then broiled until tender and cooked through. Finished with sesame seeds and fresh scallion for a complete, elegant meal.
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Ingredients
2 tablespoons white miso
1 tablespoon soy sauce
1 tablespoon sake
1 tablespoon mirin
¼ teaspoon sesame oil
14 ounces skin-on salmon fillet
1 scallion, thinly sliced
sesame seeds for garnish
parchment paper
Directions
In a large bowl, whisk together the white miso, soy sauce, sake, mirin, and sesame oil until the miso is fully dissolved and the mixture forms a smooth glaze.
Place the salmon fillet skin-side up in the bowl with the marinade. Spoon the marinade over the salmon skin to coat it evenly. Cover the bowl with plastic wrap and refrigerate for 30 to 45 minutes; do not marinate longer than 1 hour, as the miso is quite salty and may over-cure the fish.
Preheat your oven broiler to high for 3 minutes. Line a baking sheet with parchment paper.
Transfer the salmon to the prepared baking sheet, skin-side down. Gently wipe away excess marinade from the surface using a spoon or brush, as miso can scorch easily under high heat.
Broil the salmon 4 to 6 inches from the heat source for 10 to 12 minutes, depending on fillet thickness, until the fish is opaque and flakes easily with a fork. The salmon is safely cooked when it reaches an internal temperature of 145°F.
Transfer the broiled salmon to serving plates. Top with sesame seeds and garnish with fresh sliced scallion. Serve immediately.
Comments
Miso, sake, and mirin require a stop at an Asian market—Food Lion and Harris Teeter carry soy sauce and sesame oil, but Charlotte's ready access to these items stops there. Salmon runs $12–16 per pound at Charlotte chains, making this a $20–28 dish for two servings, so budget accordingly. The 42-minute time is honest if you account for 10 minutes of prep before the oven does the work. This is a elegant weeknight dinner for two that reheats well the next day wrapped in parchment, and the parchment itself means less cleanup.
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