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Miso Salmon

Miso Salmon

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Japanese style-broiled salmon just like the restaurants. Easy recipe I came up with at the request of my family. Serve with sticky white rice and a light salad.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 719 kcal
  • 36%
  • Fat:
  • 40.5 g
  • 62%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 50.5 g
  • 101%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 2247 mg
  • 90%

Based on a 2,000 calorie diet


  1. Preheat the oven to 400 degrees F (200 degrees C). Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan.
  2. In a small bowl, stir together the miso paste, sake, brown sugar, sesame seeds, sesame oil, water, salad dressing and rice vinegar. Spread this over the tops of the salmon fillets.
  3. Bake for 15 minutes in the preheated oven, or until almost cooked through. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.
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I did not have sake, nor the salad dressing. I simply omitted these two ingredients. Based on the review, I also reduce the water, to make sure that the sauce is not too watery. I also did not poach the fish in advance, because salmon usually cooks very fast in the oven. The taste is awesome. It gives a perfect balance. I love this recipe and would definitely make it again.


What a fantastic and different way to do salmon! The only change I made was I didn't have prepared soy-ginger dressing, so I mashed up some sushi ginger in 3tbsp of soy sauce. It was great! The only thing I'll do different next time is not poach the salmon beforehand. Salmon cooks quickly enough in the oven without the added step of poaching. A keeper for sure!


Grilled the salmon instead of bake/broil. Instead of the salad dressing I used a generous splash of light soy, fresh ground ginger, garlic, some mirin instead of sake, a bit of rice wine vineager and a squeeze of lime. I used maybe a quarter cup of miso since it seemed like it would be too salty with more. I also used honey instead of brown sugar. Took half of the ingredients mixed for a marinade, then added the rest to sauteed onions, baby garlic, scallions, snow peas and wheat pasta as a sauce. Overall a little salty but very tasty.